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Reviewed: Apr. 19, 2008

Not worth the trouble. As written it is too much work and does not come out. The crust stuck to the pan all 3 times I tried. I suggest you cut the oven temp. and the amount of sugar you use. Try a 350 oven and only 2 cups of sugar. Be sure to grease the pan, too. I might try another time just because I'm stubborn.

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Barbara


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Reviewed: Dec. 21, 2007

We followed this recipe exactly in my foods II class & it just smelled eggy. The topping stayed a liquid which just boiled in the oven.

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cokenosejob


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Reviewed: May 26, 2007

Taste was good but they didn't turn out texture wise -- crust burned so I took them out, but were undercooked. I like the idea and might try again with some of the suggested modifications.

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123LUCY


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Reviewed: Apr. 13, 2006

I am unsure what type of oven was used originally 400 is way too hot. I tried this recipe 3 times to finally get it right! The crust burnt in 10 minutes at 400. So did the topping/filling. Tried 350 seemed to be okay. But everything was stuck and came out yucky. Definately reduce sugar to 2 cups and grease the pan if you actually want them to come out of the pan. Do not use the parchment trick as the filling is so thin it seeps under. Not bad taste for a Passover dessert but what a waste of time and ingredients if your information is incorrect.

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DNTMES


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Reviewed: Apr. 23, 2005

Probably the best Passover dessert I ever made--doesn't "taste like Pesach" at all. I made it even lighter by by using 2 cups sugar, 1 cup splenda for the lemon portion. Will be making this every year.

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EFISCHER1


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Reviewed: Apr. 20, 2005

This was definitely interesting, although it was more like a lemon pie than bars. The crust was a good, chewy texture, and the filling was OK, but a little too sweet for my taste.

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5 users found this review helpful