Reviewed: Jul. 6, 2009

This was one that EVERYONE enjoyed! This is a bar that you have to eat with a plate and fork not a hand held food. I made no alterations to the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sarahfraser

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2009

This was okay, but we prefer the traditional lemon bars.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Tad

Cooking Level: Expert

Living In: Spokane, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 31, 2009

I found this a little too crumbly, the flavour however was very nice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

stikychikn

Cooking Level: Intermediate

Home Town: Canning Vale, Western Australia, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2009

I was in search of a recipe where I could use an 11 oz. jar of lemon curd that was in my pantry. This recipe was the winner! I added the juice of one lemon and its zest into the jar of lemon curd to give it some more lemony flavor. (The jarred lemon curd seemed a bit mild to me.) I left off the almonds and coconut even though I had the ingredients because I don't think of lemon bars with those ingredients. These were the perfect lemon flavor and super sweet. Both hubby and I enjoyed the first bars still warm from the oven. YUM!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2009

Wonderful flavor if you like lemon, which I do and a nice buttery crust. Wouldn't change a thing. This is a keeper. Thanks for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SWISSMISS47

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2009

This was great except I had to bake the bottom crust for 20 minutes instead of 10 & I left the almonds out because I thought the coconut would be enough. I also added a tiny bit more sugar to mine & found the crust to be perfect!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jiveredeye

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2009

These came out great! I did toast the coconut and almonds first, just because I always do.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BMEADE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2009

Didn't knock my socks off. The crust was WAY to buttery, even left a film of butter in the bottom of the pan. I didn't use baking soda as recommended. I found it too sweet as well. My husband LOVED it, however. I felt a heart attack coming on when just looking at the pan, very unusual for me!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kathi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2009

As per the suggestion of many reviews, I halved the amount of crust and did this in 8 x 8 pan. I think I overcooked the crust cause it was really difficult to cut and chew. Too hard. I used the recipe for Microwave Lemon Curd because it is really quick and easy. I couldn't bring myself to pay for an expensive jar of lemon curd, only to dump it in a recipe. And I have yet to find one that is worth the price. I like this recipe better than other lemon bars. They usually seem to eggy for me. The coconut didn't really do a thing for me so I won't bother with it next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2009

This recipe is so easy to make! I was a little concerned when I first pulled them out of the oven...I baked for 25 minutes and they browned up nicely. I couldn't wait until they cooled to slice and they were really gooey. But, that's part of my impatience. When they finally cooled up they set up very nicely. We really liked the flavor of these and the coconut & almonds go really well with it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2009

Very good. I made the crust 1.5x and the lemon curd x 2. Turned out very well. I did lower the butter used in the crust as well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

aeangel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2009

Delicious and easy! Did not have lemon curd used lemon pie filling. Still tasty!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ALASKA GIRL

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Juneau, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 25, 2009

My family loved it. I added the coconut and some lemon zest to the lemon curd and found this recipe to be the one to replace the traditional lemon bar recipe. Love the variation in textures between the cookie-like crust and the coconut with the lovely lemony smoothness. Thanks so much for this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PEG*

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2009

OMG!!! These are SO good!! The only little change I made was to use slivered almonds instead of chopped. I used lemon curd I made last week from this site: Microwave lemon curd. Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Erin C

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Miami Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2009

Easy & delicious! The first time I made it I got three distinct layers; the second time the lemon curd soaked into the other two layers and turned it into kind of chewy one-layer bars. It was delicious both ways!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

abbey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2009

Took the advice of others and doubles the lemon curd, good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2008

Great recipe! Served these at my holiday party and got great reviews!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

S.CARSON

Cooking Level: Expert

Home Town: Presque Isle, Maine, USA

Living In: New Vineyard, Maine, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 21, 2008

These bars were excellent! I followed the recipe almost exactly. I omitted the almonds as my family doesn't care for them. I used a lemon curd recipe from this site which yielded about 16 oz. I made two batches. The first one my family gobbled right up. I made the second batch for my husband to share with co-workers and they all raved about these bars!

Was this review helpful? [ YES ]
1 user found this review helpful