Reviews for Lemon Crumb Bars
(10)
Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!
Reviewed on Aug. 29, 2009 by TamsC
I used crushed vanilla wafers instead of the saltines. The bars turned out wonderful! Took them to a gathering and left with an empty pan. This is a very simple and easy recipe.
Reviewed on Feb. 23, 2009 by wiscook
they are wonderful, maybe you had to many crackers,
Reviewed on Jun. 28, 2008 by maria71267
I USE VANILLA WAFERS IN STEAD!!! HAVE NEVER HEARD ANYTHING BUT GOOD REVEIWS. (THE PLATE IS ALWAYS EMPTY)
I HOPE THIS HELPS
Reviewed on Jun. 22, 2008 by anemoneme
Made these yesterday. I was hoping they would be as good as they looked because they looked picture perfect. The saltine flavor was strongest. I could not get past that to taste any lemon flavor really. To us it was just salty and the sweet taste was over powered by the crackers. Sorry.
Reviewed on Jun. 20, 2008 by colleen10
Thanks to everyone for clearing that up. I sure was confused but I think I understand it now.
Reviewed on Jun. 19, 2008 by love2cook
I asked one of our Home Economists, and here's what she said:
The reader misread the directions. Directions read to: combine cake mix, butter and egg + cracker crumbs. Set aside 2 cups (of cake mix mixture, which will include the crumbs).
Reviewed on Jun. 19, 2008 by Robync12861
You are both wrong about how to make these lemon bars. The recipe is pretty self-explanatory. Read it again.... You blend the cake mix, cold butter and 2 cups of crushed saltines together - - yes, blend, using a pastry blender so that you incorporate the cold butter and get coarse crumbs. You save 2 cups of this for the topping pressing the remainder mixture on the bottom of the 9x13 baking dish. You then mix the lemon juice, sweetened condensed milk and lemon juice for the filling. Pour this over the crust. Top with reserved topping and bake.
Reviewed on Jun. 18, 2008 by mrylgrbr
After you mix the cracker crumbs with the cake mix, you should have more than two cups of ingredients.........it seems to me that it is the combined mixture that you save two cups of.......I would put the cake mix, egg yolks and cold butter in a food processor for mixing......the two cups of cake and cracker crumbs are for the topping...........sounds pretty simple, I am going to try it.
Reviewed on Jun. 18, 2008 by redridinghoo
Good evening,
Do you have to use saltine crackers won't it taste really
salty
Help,
Phyllis
Reviewed on Jun. 18, 2008 by colleen10
The recipe calls for 2 cups or cracker crumbs. Then it says to stir the crumbs into the cake and then goes on to say to to save 2 cups for the topping and put the remaining crumbs in the bottom of the 13x9 pan. How can you save 2 cups for the topping when there are only 2 cups to begin with? How many cups of cracker crumbs so you really need? 2 cups for the cake, 2 cups for the pan and 2 cups for the topping?
Also how can you BEAT cold butter into the cake mix? It seems to me that if it is cold it would have to be cut in as in pastry. A lot of questions but I'm confused.