recipe for buttercrunch lemon cheese bars?

[laurenc]

I saw all the great reviews for these bars below but I haven't seen the recipe anywhere. Does anyone know what issue it is in?

Thanks so much - I am dying to try them.

[Gail]

Lauren,

They are on page 98 of the current (Jan/Feb 2001) issue.

[laurenc]

Thanks so much - can't wait to get home from work and check it out!

[Liz R]

I have a question for those of you who made this recipe. I made this for company along with the pork tenderloin recipe from the Jan 2001 magazine and before I could even get through the crust to cut all of the slices my daughter was so kind as to state " This tastes terrible. Thank goodness it was a kind friend at our table. I was curious for those who made it as to whether you used fresh lemon peel or the spice lemon rind. I used the spice and the taste was quite bitter. I would appreciate any input as I generally like lemon desserts. TIA

[luv2cook]

Liz, it was bitter because that stuff is darn bitter! Trust me. Been there, done that. Use only fresh lemon zest. I have personally made these and they were light and great tasting - but used the real zest...I personally would never use the dried unless it was in bread, but that's me... try them again. They're fabulous...