Reviewed: May 19, 2009

These are easy and fast to make. The Cream Cheese makes them pretty rich. They are not like the traditional Lemon Bar.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: May 18, 2009

I thought these bars were really good. I made them for mothers day and was not disappointed. I did double the cream cheese mixture and added 1/2 tsp more of lemon juice to the cream cheese. Yumm!!!

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roxs

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Reviewed: May 17, 2009

This receipe had a really good taste, but since I love cream cheeese I'm going to double it next time. All in all this was a quick and easy recipe and I will bake it again.

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Tammy

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Reviewed: May 16, 2009

They were ok!

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sandy4

Cooking Level: Intermediate

Home Town: Hilmar, California, USA

Living In: Oakdale, California, USA

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Reviewed: May 14, 2009

What's wrong with me? I made this just as the recipe states-- but there was too much bottom crust and not enough filling or topping so the crust on the edge curled. I would try this again but I would reserve more of the cake mixture for topping and press the bottom crust a little thinner and I would double the filling. It could be good.

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yummyumm

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Reviewed: May 13, 2009

These were soooo good, and didn't taste like cake at all like others had stated. They had a really good lemony taste, and the cream cheese layer made them just delicious. Will be making these again.

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stacia

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Reviewed: May 10, 2009

So easy and so yummy! I was skeptical of how this would turn out but it was great for a casual mother's day dessert. I used Lemon Supreme cake mix with a box of instant vanilla pudding mixed in and I used 1.5 packages of cream cheese with half a juicy lemon, a bit more sugar than asked for and a tsp of pure vanilla. Will definitely make again for friends.

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BLUEALUE

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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Reviewed: May 7, 2009

This was pretty good. I think the brand of cake mix you use probably makes a difference. I altered slightly: for the filling I added 1 cup of whipping cream and an egg. Whipped it all together with the cream cheese and powdered sugar (didn't have any other) and it was fluffier. I baked it and it tasted good, but I think next time I'll leave off the top layer and freeze the bars instead. I think this could be interesting to try with chocolate cake mix or a cookie crust, and mint added to the filling in place of the lemon.

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palagimama

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Reviewed: May 7, 2009

Great and easy lemon bars! I doubled the filling like others had suggested.

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tammy

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: May 4, 2009

Easy to make and people seemed to enjoy them, but I personally wasn't too fond of them.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

Super yummy - I used a yellow cake mix and added a package of lemon pudding. I also added a bit of yellow food coloring in the filling. These are light, and taste wonderful!

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nkasper

Cooking Level: Beginning

Home Town: Houston, Texas, USA

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Reviewed: Mar. 17, 2009

Very tasty. It does have a cake mix taste, but not overly so. I would make this again, though I think I'd double the filling. I also used a lemon box mix without pudding added.

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Kara

Cooking Level: Beginning

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Reviewed: Mar. 15, 2009

definitely have to double the cream cheese,sugar and lemon juice (filling part) Also I buttered the glass casserole dish, cant imagine how it would have come out without doing so. But all in all for a quick recipe i think it is very good. p.s. I forgot that i added a tsp of vanilla and a tablespoon of butter to the filling :)

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mvparkercg

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Reviewed: Feb. 20, 2009

These are delicious! I could not find lemon cake mix with pudding added so I took someone elses suggestion and added a small box of lemon puddingto the cake mix. Other than that I followed this recipe exactly. If I could give it more stars I would!

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mommyof3

Cooking Level: Intermediate

Home Town: Garner, Iowa, USA

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Reviewed: Jan. 5, 2009

This recipe is mediocre at best. Even with an extra tbsp. of lemon juice added into the filling.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 15, 2008

I just made these to bring to a baby shower. I was nervous because i dont like t bring something i have not made and tried before, but these seemed easy enough too not screw up. I was nervous when I pulled them because the edges of the crust were browning but I thought the filling was still too jiggily. i cooled on the counter and that didn't help much. I chilled them in the fridge and that did the trick. Everyone at the party RAVED about these and wanted the recipe. I just emailed it out right now to about 5 ladies. What a simple dish and what a huge hit! THANKS FOR MAKING ME LOOK LIKE A ROCK STAR!

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Julie Bonavita

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Reviewed: Nov. 6, 2008

Not enough lemon filling or flavor and way too much crust. On top of this, the crust was not good. We only ate two bites (to try it) and threw the rest out. Waste of time.

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prgr2007

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Reviewed: Oct. 28, 2008

No change needed. These are addictive!

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Michelle

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Reviewed: Sep. 28, 2008

i loved the recipe, the only thing i change was the pudding, mix. I used Duncan Hines Moist Deluxe Lemon Supreme. It was really good, tasted just like when I was a kid. Our oldest had some before through a friend, and it left a sour taste in his mouth, and claimed never to try them again. Now after seeing them come out of the oven, and pacing for them to chill, he LOVED IT!!! This is a keeper. Thank you!!!!

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doublepisces

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Reviewed: Jul. 1, 2008

I wasn't thrilled with these. I added toasted pecans and allmonds to the topping - which ended up being my favorite part. I think they might be better with a yellow or butter flavored cake mix. I'm a big cake mix fan, but the lemon tasted really artificial and chemical to me. It's a good idea for a quckie dessert, just didn't work out for me. Thanks for the chance to try it. :)

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