I'm giving this 4 stars because, as a base recipe, I think it's really good. However, as some viewers pointed out, it needs more flavor as is. I took advice from other reviews and used extra virgin olive oil and chicken base/bouillon. I used 6 tbsp e.v. olive oil to put in the recipe and then 2 tbsp of butter to mix with the bread crumbs as the recipe says. I had to add more salt right before I baked it. I forgot to add my chicken base in the sauce when I was cooking it so I mixed a heaping tsp (equals to a little over a bouillon cube) of chicken base. Next time, (oh yes! there will be a next time!) I'll try to remember to mix it in the sauce while I'm cooking it and I may add 1 1/2 to 2 tsps of it. I do realize substituting olive oil for butter makes a difference in the flavor, but even if I had used a whole stick of butter, it would've needed a bit more seasoning. Overall, great recipe!

Reviewed On: Jun. 15, 2008

I'm not a total lemon dessert lover, but when I saw the recipe, I thought I'd try it. (I have to admit, the picture definitely caught my attention.) I halved the recipe. I'm not sure if that affected how it set or if I should have put it in serving glasses (I just poured it all in a bowl). It didn't set entirely even after the time suggested. When I first tried it, it was WAY sweet and I almost threw it away. Someone suggested to me to freeze it, which I did and found it much more edible. If I make it again and whether I freeze it or not, I will definitely cut the sugar down. Had I not frozen it, I would've given this recipe 3 stars.

Reviewed On: May 4, 2008

Wow. I loved this dressing (as well as the salad). Great! I actually used 1/4 cup sugar and substituted the veggie oil for extra virgin olive oil. It tasted wonderful. I will be making this dressing for other salads.

Reviewed On: Feb. 9, 2008