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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 ever...
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...
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 ever...
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...
Excellent concept for a Passover cookie, but needs considerable tweaking. Many almond macaroon recipes say to bake on greased parchment--solves the sticking problem. I like grinding 1 c. blanc...
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.
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. ...
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.
What a disaster! Baked too hot, eggy soupy topping. Could not cut or get out of the pan.
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.
This is a disaster. 400 is too hot, the top burned and was an eggy goo. I put it in the freezer, maybe that will harden the goo. Avoid this recipe.