WOW! I used this recipe to begin our grilling season. The marinade was spot on! Lotsof flavor but didn't take away from the flavor of the steak. The crowning glory is the blue cheese butter. Don't pass it up. The steaks were better than a $26 one I had at a resturaunt last week. Definitely a keeper!

Reviewed On: Apr. 19, 2008

There are some flaws with this recipes. This first is that the butter should NOT be melted in the crust- hence all the complaint about hard crusts. You want the butter cold and work it into the dry ingredients w/a pastry blender until the mixture resembles cornmeal. In the end, the crust should resemble shortbread. I like to add lemon zest to my crust for extra flavor. The second is, the filling needs to be doubled for a 9x13 or you will have more crust than lemon layer. Also, make sure you line the pan with parchment paper or foil if nothing else. It will allow you to lift the whole thing out and cut it.I have to admit I'm a lemon bar snob and have gone toe to toe with friend in lemon bar cook-offs. This is a good basic recipe. Don't be afraid to play around with it.

Reviewed On: Aug. 11, 2007

I chose a simple recipe for my husband to make me for my birthday dinner. IT WAS DELICIOUS! This is my go to meal anytime we have company over on short notice. I 3x's the spice and rub under the skin too. Roasting the bird breast side down on a v-shaped roasting rack really helps to make the breast VERY juicy.

Reviewed On: Apr. 1, 2007