Reviewed: Mar. 22, 2006

These were awesome! Whole family loved em.

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Cowboy

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 21, 2006

WOW! I made this and it was great but I found many faults. So I made it again the next day. I made certain to crush the roasted slivers of almonds well; I made the crust 1 1/2 times the batter. I also used the recipe on this site for lemon curd which makes approximately 2 cups of curd. The second batch was incredible I am going to send a few packages to some restaurants in area to sell..... Thanks for the great recipe

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ValerieFrancine

Cooking Level: Expert

Living In: Chino Hills, California, USA

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Reviewed: Dec. 21, 2005

These are amazing and not very hard to do if you buy the lemon curd in the store. I made in an 8X8 pan. I didn't use the coconut because a lot of people don't like it. I toasted the almonds in theoven beofre adding to the top. Sent some into husband's work and was demanded the recipe. I will definitely make these again and again, but I might actually try to make my own curd so I can make a bigger pan. Soooooooo good, I'm glad I found the recipe.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Oct. 10, 2005

Fantastic. I'm having one more and sending the rest to work with my husband tomorrow. Use good quality lemon curd - Stonewall Kitchens if you can find it. I toasted the pecans, too, and used a bit more than 1/2 cup, also used 11 x 7 pan as one reviewer suggested. Yum. Don't worry if the crust looks a little unstable when you take it out of the oven the first time. It'll set up.

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BYRDSEED

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Reviewed: Aug. 8, 2005

This was very good - exactly what I was looking for. I have been trying to find a recipe using Lemon curd and I was wanting something like this. I left off the nuts and coconut only because I didn't have them on hand. I will make this again!

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Debbie S.

Cooking Level: Expert

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Reviewed: Jun. 12, 2005

Baked these for the first time and took them to my senior sunday school class. I recieved wonderful comments from excellent cooks. Recipes like this will keep me comming back to this site.

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LAL667

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 17, 2005

Tastes so good. I love the textures of the crumb, it was just perfect!

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COOKNSFUN

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Reviewed: Mar. 13, 2005

Okay- I'm not a huge lemon fan, but I made these for my husband's Dad...and I swear I almost ate the whole pan myself!! They are just amazing!! Even my husband.. who isn't a sweets eater or lemon fan said.. and I quote "these are the best bars I've ever had". I added some grated lemon peel to the curd for a little more lemon flavor. I also used pecans instead of almonds (just what I had on hand). Lastly, I followed the crust recipie as it was written for the bottom crust, but didn't use all the remaining crumbles for the top as it seemed like it was too much. Make these, and you'll have a recipie you will be using forever. I know I will!

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TAMIKAYE

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Reviewed: Feb. 17, 2005

My kids adored this, it is so easy to make. I added desiccated coconut and missed out the nuts.

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DETRYST

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Reviewed: Sep. 13, 2004

Not as much lemon flavour as I had hoped. (Perhaps it was the brand of lemon curd I purchased?) Next time, I might double the amount of lemon curd and add some fresh lemon zest or even a good lemon extract, like from Penzey's Spices.

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OFF2OZ71

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Reviewed: Mar. 8, 2004

These bars were fantastic! I left out the almonds because I don't really care for nuts, but it was delightful without. I made the lemon curd using the Perfect Lemon Curd recipe on this site, but I think next time I'd just buy it because it took a long time to make.

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KER0WYN

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Reviewed: Nov. 30, 2003

Oh! So very good and I didn't change a thing to the recipe except put it in a 8*11 pan b/c I don't have the 9*13 which was nice b/c the crust and toppings were thicker. Toasting the almonds is important for flavor. Simple delicious recipe!

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EBARHA

Cooking Level: Professional

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Reviewed: Mar. 10, 2003

Very tangy, very sweet. I'm a lemon fan, and everybody in my family loved these bars (especially my sister, even though she's not very fond of non-continental-european recipes).

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