Reviewed: Jul. 30, 2008

These were pretty good. I did cut the sugar and upped the lemon as most reviewers suggested, I was just disappointed that the coconut did not stand out as much as I had hoped. I might try these again and up the lemon a little more and for sure the coconut.

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cook in CALIF

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Jul. 28, 2008

These were fabulous. I did as others suggested and cut the sugar by 1/4 cup and added 1/4 cup more lemon juice. I would not have wanted them any sweeter. So easy and delicious. My son who doesn't like coconut even thought they were good.

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Tammy Meye

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2008

These were wonderful. I used a full cup of lemon juice and added an additional egg. I left the sugar ratio alone and they turned out wonderful. I also used a full cup of coconut and it was fine. Thanks for a great recipe.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 14, 2008

This wasn't as good as I expected. I made as directed, but if I were to try again, I would add extra lemon juice and cut the sugar as suggested by other reviewers. I found them too sweet and not tart enough for my taste. Also, they don't seem to be holding together all that well.

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karenj

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Reviewed: Jul. 13, 2008

I did add a little more lemon juice and little less sugar.....these are delicious!

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Gumblyna

Cooking Level: Intermediate

Home Town: Brookhaven, Mississippi, USA

Living In: Jackson, Mississippi, USA

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Reviewed: Jul. 12, 2008

amazing! really easy to make and taste great!

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jennie

Cooking Level: Intermediate

Living In: Logan, Utah, USA

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Reviewed: Jul. 10, 2008

Delicious! This recipe is so simple to make. I didn’t change a thing and found it to be perfect as is! THX

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 8, 2008

I followed the recipe exactly and they were fantastic. I took them to a 4th of July potluck and they were the first dessert to disappear!

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jul. 7, 2008

These were pretty good, but I think I would have liked them more if the crust was a bit more defined. As someone else mentioned, crust, lemon filling and coconut sort of meld together into these moist, lemony squares - there's no real definition between layers. I replaced half the flour with whole wheat and it gave it a nice flavor, the lemon flavor is yummy but I think I would have liked a tiny bit more texture from either the crust or coconut. Still, a nice, lemony bar that I'll probably make again!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Jul. 5, 2008

Hubby and I absolutely LOVED these! I have made many lemon bars, but I feel these were by far the best. I followed the recipe to the "T" and had perfect results. Sweet, tart, rich....but all balanced nicely. I find that a lot of lemon type bars are either too sweet or way too tart. This was a happy medium. We also loved the coconut factor, delicious and will most definately make again!

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SLJ6

Cooking Level: Expert

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Reviewed: Jun. 30, 2008

These were very good! Only changes I made were that I halved it and used some whole wheat flour for the flour. The coconut on mine didnt really toast up, but they were still tasty. Lemon bars are one of my all time favorites, so these hit the spot! Yum!

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jun. 29, 2008

These are really good- I love the contrast of the chewy coconut to the soft lemon filling- but they are REALLY rich and REALLY sweet. I subbed 1/2 c whole wheat flour and used only 1/2 c (1 oz) coconut. Next time I will add some lightly toasted coconut, on top of the untoasted coconut, and see how it turns out. I had to cook this for the full 25 minutes to even begin to see any golden brown, and my oven was accurate the last time I checked (not long ago.) FWIW, with the subs I made above, the recipe is about 77 calories if cut into 48 bars. (Not sure why nutrition info isn't coming up.) To get the 48 bars, I cut this into rectangles (4x6) and then cut those into triangles. I'm sure I'll have more input once I have made this again.

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DANDK1997

Cooking Level: Expert

Home Town: Owego, New York, USA

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Reviewed: Jun. 27, 2008

This was not what I expected. I expected traditional lemon squares - crust & lemon filling - but with a sprinkling of coconut across the top. Mine came out with no real definiton between layers. I think it's the massive amount of butter in the crust that blends the layers and gives it more of a cake-like consistency. The more I ate them, the more I liked them - especially b/c traditional lemon bar crust can become quite crumbly - these were not at all. Very good, I'll make them again.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Jun. 23, 2008

These were really delicious! They were easy to make for a quick dessert! I decided to add mini chocolate chips to half of the lemon mixture before baking and they were even more delicious! I served them to friends who willingly helped out with the 'taste test' and everyone agreed that the added chocolate chips were the best! Yummy! Thanks for sharing this recipe!

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MONIQUE57

Cooking Level: Intermediate

Home Town: Palos Verdes Peninsula, California, USA

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Reviewed: Jun. 14, 2008

Did not change a thing in the recipe and they were simple to make. I made 2 batches to take to a function and everyone loved them.

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N. Harper

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Reviewed: Jun. 13, 2008

great twist on a classic! the coconut adds that little something extra. I halved the recipe and made it in an 8x8 glass dish. added the zest of 2 lemons to my filling for a great lemon taste and yellow color. topped with powdered sugar. very easy, thanks for the recipe!

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 9, 2008

These bars are phenomenal.I used a little more lemon juice,(3/4 cup) and added 4 drops of yellow food coloring,but had I not made these changes,the bars would still be good.I am taking them to a baby shower tommorow,and my only worry is that I will eat them all before I get there! I will make these again for sure!!

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tracyd

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Jun. 2, 2008

Oh so good! I also did as others suggested and cut back on the sugar alittle and increased lemon juice. Also added a few drops of yellow food coloring for more color. These are still hot from my oven but I had to taste as they smell delicious.... can't wait to have more after they are cooled or seems would be good chilled with a dollop of whipped creme.....YUM!!!!

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vkitts

Cooking Level: Expert

Home Town: Fulton, New York, USA

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Reviewed: May 31, 2008

Fantastic, and easy... I love lemon and these are just great. Makes plenty for just the 2 of us, maybe too much, so may try freezing a few to see what happens. I also added some extra coconut, otherwise followed exactly and would not change!

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Becca

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Reviewed: May 31, 2008

It is so easy and tasty! I like my dessert to be less sweet, so I used half the amount of sugar and increased lemon juice to 3/4 cup as a previous reviewer said. Coconut adds sweetness, too, so it was plenty sweet that way. Also, I added just 1 tsp of flour to the lemon mixture to make it a bit cake-like. I will make it again!

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Lemonbar5

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