Reviewed on Apr. 16, 2010 by mwms
These were much better the second day that the first. When I first cut them, I thought the flavor seemed more like lemon extract than lemon juice but the next morning they tasted like fresh lemon. The directions were confusing. First, one sleeve of Saltine Crackers (about 30) crushed makes almost exactly 2 cups of crumbs, you do not need 60 crackers. I did as one other reviewer did and used a pastry blender to cut the butter into the cake mix and then added the crackers and the egg. I believe you could achieve the same results by using vegetable oil and stirring it into the cake mix and then adding the crackers and the eggs. This would simply the procedure. After this part is mixed, put 2 cups into a measuring cup to sprinkle on the top. Also line your pan with foil and spray lightly with non stick spray. Then you can just lift the cookies out to cut them. Next time, I think I would try a white or yellow cake mix and also add a little more lemon juice to the filling. They would be good with key lime or some other juice in the filling too.
The only other change I made was to add Â½ tsp salt to the filling.