I loved these bars! The only change that I made was to use 3 large lemons as a few others had suggested. I'm glad that I did. The sweetness/tartness was perfect and the lemon layer was balanced very nicely by the yummy shortbread base. I made these for a friend but my husband doesn't like lemon so I had to take the remainder to work the next day or I would have eaten these by myself for breakfast, lunch and dinner. They were that good. One big recommendation is to use parchment paper with the ends extending beyond the edge of the pan. It made removing them a snap. It would have been impossible to present nice squares otherwise. Also wipe the knife blade between cuts to have a more attractive serving.

Reviewed On: Jul. 12, 2010

I can't believe that no one has commented on using 4 teaspoons of baking powder! I am an experienced baker and I should have followed my instinct and cut waaay back. As it turned out the cobbler was not even edible. I will not try this again. A shame because it sounded so good.

Reviewed On: Jan. 23, 2010

This pie is wonderful. So quick and easy to make. It's light and has just the right amount of sweetness. The only change that I made was omitting the nutmeg (didn't have any) and I added some cloves to give it the flavor of my usual pumpkin pie. I used a regular 9" pie plate and had difficulty adding the nut topping. It kept rolling off the rounded top of the filling so a deep dish plate would be a better choice. I think that the nut topping sets it off nicely as a notch above the average pie. Just be careful not to burn the crust. I covered the whole top with fold about 15 minutes before it was finished. I will be serving this for my Christmas dinner.

Reviewed On: Oct. 21, 2009