Great Recipe!! After reading others reviews, I increased the Lemon Juice to 3 tablespoons full and I used 1.5 tsp of zest. It came out Perfect!! I also didn't have an 8 Inch Square pan, used my 8.5x11 and it worked out just great...it helped the filling set up quickly but still gave it plenty of "depth". Also, I chopped up the macadamia nuts to the consistency of a coarse corn meal with slightly larger pieces..this incorporated into the entire recipe very nicely and helped the crust spread easily before baking. This was my hubby's 50th birthday request, and he fell in love with it..Lemon Bars are his fave, and he said this is his all time fave now. Thanks for the great recipe!

Reviewed On: Feb. 1, 2009

Loved This one!! I took leftover Chicken from the "Roast Sticky Chicken-Rotisserie Style" recipe... And just chopped it up to use for this recipe...Wowza was it good!! I reduced Salt to 1/4 Teaspoon and made up the difference in Black Pepper...Also to make it extend further, after the first servings of this soup have been eaten, I add some brown rice (about 1/2 cup uncooked) to the soup and let it cook for awhile longer till the rice is incorporated. Or to save that step, you can take precooked rice, put it in a bowl and ladle the soup over it if you like...but being from New Mexico, I rarely do this unless I'm really tight on the budget, and trying to stretch my soup as far as I can. Just letting you know that it does work...but Brown Rice tastes better than white for this purpose. Enjoy this wonderful recipe..It's Yummy on a Chilly Evening! PS..I leave out the corn for this recipe.

Reviewed On: Jan. 24, 2009