Reviewed: Aug. 30, 2008

The crust is enough for two 9" pans so I doubled the rest of the recipe. The only substitution I made was mango for the apricot preserves. That's a really nice touch, and the custard is good. However, the chipotle is overpowering. I LIKE chipotle and was tempted to add more after reading the other reviews but didn't for a first try. Very harsh tasting. I'll save the crust (but halve it) and I'll save the custard (but tweak it). I have tons of leftovers and that never happens with my crowd.

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Reviewer:

Tim Grair

Cooking Level: Expert

Home Town: Delavan, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 15, 2008

These rule -- I made them with cayenne and upped the volume of pepper and they were fantastic.

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Reviewer:

Nikita

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Athens, Georgia, USA

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Reviewed: Oct. 28, 2007

I really liked the surprising kick from the chipotle. It is not overwhelming either. I used the entire baking time, because at 35 minutes I could tell it hadn't set. A few more and it was perfect. The last step of the recipe can be reduced though. The 1/3 cup powdered sugar and the 1/2 tsp of the chipotle can be halved. I used it all and it makes the bar harder to eat as a bar. It requires a fork and a plate. When I make it next I will only use a dusting of that part. It's more fun to eat with your hands!

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Reviewer:

Annettework

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Reviewed: Oct. 24, 2007

i was a little skeptical at first... but wow, these were really good! I almost reduced the amount of chipotle, but I am glad I didn't. Highly recommended!

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Reviewer:

Robin

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Reviewed: Oct. 13, 2007

This recipe is excellent!! This is the first time I ever made lemon squares and my husband went crazy over these. The chili powder gives it something extra special. I had to substitue some orange marmalade because I didn't have enough of the apricot and it was still excellent!

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