Reviewed: Aug. 8, 2007

My son helped me with this one. We had no unsalted butter or coconut but it was really good. My son really stirred up the ingredients so it was like dough, no large crumbs for us. It was still great. I think the possiblity is here for this to be fantastic. I wish I knew just what to do. Seemed a little too buttery and not enough zing for our tastes. BUT it had less than 1/2 the fat calories that most of the other lemon goodies. AND, dont get me wrong we did enjoy them and will make them again.We made them for a dinner party and had not a one left. Thanks

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Jillian

Home Town: Dearborn, Michigan, USA

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Reviewed: Jul. 19, 2007

I used homemade lime curd and although I thought the crust was OK, there was too much of it in my opinion - would have liked more of the tart flavor.

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Lisa S.

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Reviewed: Jul. 10, 2007

I didn't think the lemon flavor was very strong (used bottled lemon curd) and was wishing I had made a normal lemon bar recipe...defintely not an easier replacement recipe.

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KatieMac

Cooking Level: Intermediate

Home Town: Tecumseh, Michigan, USA

Living In: Grand Ledge, Michigan, USA

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Reviewed: Jul. 6, 2007

Very simple and yummy! Easy to make. Not too tart or sweet. I used more coconut and less almonds. I wll definitely make again.

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PrincessB

Cooking Level: Intermediate

Living In: San Leandro, California, USA

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Reviewed: Jun. 27, 2007

This recipe rocks!!!! I bake it all the time with my friend.

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soccerchick

Cooking Level: Expert

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Reviewed: Jun. 4, 2007

Be sure to use the coconut and almonds if you like them; they really make this recipe special. Be sure to press the topping into the lemon curd before baking!

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Jenifer

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Reviewed: Apr. 13, 2007

Big hit with my bunco group!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 1, 2007

I made these for a party and they were a hit. I thought they were tangy and not overly sweet. I believe the topping really made the dessert.

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ICOOK4U2

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Jan. 15, 2007

Rich and delicious! I used a jar of lemon curd I had from finecountrygourmet.com and they turned out wonderful (and so fast and easy since I had the pre-made lemon curd). Will definitely make these again.

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CCKASTENS

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Reviewed: Jan. 10, 2007

Amazing, absolutely amazing!! I bet they would be even better if I made my own lemon curd . .will try that next time.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 10, 2007

Nice lemon flavor

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Melissa, WA

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Reviewed: Dec. 6, 2006

I've never rated a recipe before - but this was so good I had to. I made the following changes: To make the bars thicker, I used a 7 x 11 pan instead of a 9 x 13 pan. And I substituted the zest from 1 lemon for the almonds. I used Dickinson's Lemon Curd. These bars were soooo delicious. I made them for my stepdaughter's birthday (she loves lemon). They were a huge hit -- even with me, and I usually don't like lemon bars.

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JANETCPA

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Reviewed: Sep. 20, 2006

Received several requests for this recipe at the potluck I took these to. Great recipe...wouldn't change a thing!

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Sep. 8, 2006

The look of these bars was fabulous, absolutely wonderful, I wish I had a camera to submit a photo. Next time I will not add baking soda to the crust, I am telling you I am the queen of bars, and I don’t use baking soda at all in my crusts it makes a big diffrence. I used my own recipe for lemon curd: ( ½ cup lemon juice, 1 teaspoon of lemon zest ,3 eggs, 13/4 cup sugar, 1teaspoon of corn flour, put all ingredients in the blender for 10 seconds, then cook the curd on a low heat and add ½ stick of butter boil for 5 minutes.

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nancy

Cooking Level: Expert

Living In: Troy, Michigan, USA

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Reviewed: Aug. 22, 2006

I really enjoyed this recipe. Very easy to make and I like the coconut and almonds on top. It was recommended to me by Doughgirl8 after I requested a good lemon bar recipe. For the lemon curd I used the "Perfect Lemon Curd" recipe from Tawnie. Also very nice. I used extra lemon zest, as I prefer it really tart and lemony. Thanks to all who helped me come up with a lemon bar recipe I will use over and over again.

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britishcolumbiagirl

Cooking Level: Expert

Home Town: Burnaby, British Columbia, Canada

Living In: Richmond, British Columbia, Canada

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Reviewed: Jul. 2, 2006

I like lemon, but wow! These are not for the faint at heart lemon lovers. Pretty good, but really strong flavor. Will make again, but will adjust lemon juice and zest.

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GOOBALOU

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jun. 2, 2006

I've made this recipe many times for different functions, and have several people who request it. Perfect for those of us who love that serious lemon taste. Thanks for a great recipe!

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TAWNIE44

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Reviewed: May 29, 2006

Unfortunately I didn't have any coconut or pecans. Even without these - it was excellent. I made my own lemon curd from this site, which was delicious. I can NOT wait to try this with the coconut/pecan mixture on top. The hubby and little kids loved it too!

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OTTOS2

Cooking Level: Expert

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Reviewed: May 23, 2006

These were excellent. I had a jar of lemon curd and didn't know what to do with it; such a nice change from my usual chocolate chip cookies. Didn't do the almonds but the coconut is a must. I used a glass pan - don't forget to butter the pan!

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MOM2ABNJOHN

Cooking Level: Intermediate

Living In: North Haven, Connecticut, USA

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Reviewed: Apr. 17, 2006

My family loved this recipe. My hubby thinks its the best dessert I've made! Anyway, I made a few changes to the recipe. We aren't big fans of coconut so I didn't use any. Also, I used a suggestion from another reviewer and substituted the store bought lemon curd for the Perfect Lemon Curd recipe. It was SOOO good. I couldn't believe I actually made it all from scratch.

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