Reviewed: Jan. 15, 2012

The crust is delicous and the macadamia nuts are a great. The only problem I had was they wouldn't set so I put them in the freezer. Looking at the feedback I realized I did not adjust the flour to the extra lemon juice. I used the juice of one lemon. With that much lemon juice maybe I should of added corn starch.

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Reviewer:

LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Dec. 21, 2011

These are wonderful! Made as directed and turned out great!

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Reviewer:

nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Reviewed: Mar. 26, 2011

The crust is so wonderful I could eat it all by itself as a cookie! I used 1 whole lemon, which gave me 3 T of juice and a good 2 t of grated rind. I accidentally put the 2T of chopped macadamia nuts in the filling, so went ahead and sprinkled an additional 2T on top. My husband initially did not want to try them. But once he tried them decided they are a "keeper".

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Reviewer:

deniseah

Reviewed: Oct. 19, 2010

These bars made my husband speachless, which doesn't occur very often. Easy to make and melt in your mouth good.

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Reviewer:

BSchuman

Reviewed: Mar. 15, 2010

I made these yesterday with the amazing limes that we have available in Mexico. Wonderful!

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Reviewer:

tamio

Cooking Level: Expert

Reviewed: May 19, 2009

These truly are terrific. I increased the total yield to 18 (increased all by 50%) and put in 8 1/2 x 11 pan which worked well. I love macs, so more than doubled the crushed macs. I agree that a pretty fine chop works best. However, I added a more coarse chop of macs to the top of the initial crust prior to the 1st bake which added a nice layer of crunch to the bar. Try this if you like the texture of the macs. Also added coconut to top but toasted it 'til light brown. Then scattered on top around 8 minutes before it was all done. I didn't have any problems with the bar setting up probably because I added a bit more flour and baking powder than called for in the recipe (perhaps increased by 20% or so). Also increased the lemon zest and juice as others have. Superb.

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Reviewer:

TroutRad

Reviewed: Apr. 19, 2009

These bars are delicious! I made them in a 9 x 13 baking pan because I needed a bigger batch. I doubled the crust recipe and I did 1 1/2 times the filling recipe. It took about 26 minutes in my oven for the filling to set but I started at 20 minutes and then baked the additional time in 3 minute increments. They turned out great and my husband loves them. The lemon flavor of the filling is a great compliment to the crust. I used fresh lemon zest and fresh lemon juice. They have a nice tang. Thanks for the recipe.

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Reviewer:

Kelley C.

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Georgetown, Kentucky, USA

Reviewed: Apr. 8, 2009

Delicious! I ended up really grinding the nuts more to a mac. nut butter and incorporating it into the crust like that. (Much better than having crunchy nuts in the crust!) Filling needed 3-4x the amount of lemon juice and zest. Baking time was longer by around 3-4 minutes. Coconut on top as suggested by another reviewer was a great addition! I'm making these again tonight!

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Reviewer:

Patty

Reviewed: Apr. 8, 2009

I loved these! They had a fabulous flavor! I only had an issue with getting the lemon mixture to set up. Next time I'll follow some of the other reviewer's suggestions to prevent that. Thanks!

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Reviewer:

gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Mar. 18, 2009

So easy and yummy. I am dating a hawaiian chef and he thought these were the best lemon bars he had tasted. Better then boxed mixes! I did add a bit more lemon to them. But other than that the recipe is great! Makes me look like I knew what I was doing in the kitchen!

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