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Glazed Ribs with Yam Casserole and Lemon Bars

The main attraction in this meal combination is the sweet and tangy flavored ribs paired with an elegant and tasty apple-pecan green salad. The yam casserole adds contrast and flavor, and the lemon bars creates a zesty finish.

Rate & Review

Enlivened with spices and topped with a creamy cranberry dressing, this elegant salad is a fresh choice for springtime meals.

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recipe

Ingredients:

  • DRESSING
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1/2 cup sweetened dried cranberries
  • 3 tablespoons mayonnaise
  • 3 tablespoons cranberry juice concentrate
  • 2 teaspoons lemon juice
  • 1 small clove garlic, finely chopped (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried tarragon leaves
  • SALAD
  • 6 cups (about 5.5-oz. bag) mixed baby greens
  • 2 tart apples (such as Granny Smith), cored and diced
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup glazed pecans

Directions:

FOR DRESSING:
PLACE
evaporated milk, cranberries, mayonnaise, cranberry juice concentrate, lemon juice, garlic, salt and black pepper in blender; cover. Blend until combined. Stir in tarragon. Makes 1 1/4 cups.

FOR SALAD:
COMBINE
greens, apples, cranberries and 1 cup dressing in large bowl. Sprinkle with pecans. Serve with remaining dressing, if desired.

COOKING TIP: For a heartier salad, add diced, cooked turkey.

reviews

Review This Recipe
  •  Star(s)

    Really yummy salad

    Debbye Trueman from FRONT ROYAL, VA

    This recipe was easy to make. I used a little less garlic than called for. It was very tasty and I loved every single bite of it. Almost didn't have any left for dinner.

  •  Star(s)

    Rave Reviews

    HEATHER STEPNIEWSKI from NASHVILLE, TN

    I saw this recipe during my search for our Thanksgiving menu and felt it would be perfect. It most definitely was. My husbands family went on and on about how good this salad was. I glazed an abundance of pecans and set the extras out as snacks. The dressing is what knocked everything out of the park. The dressing was simply scrumptious. I would omit the garlic or find the tiniest clove of garlic. It makes a bold statement in this dressing. I will be making this salad again for Christmas with a different set of relatives and I look forward to every bite!

  •  Star(s)

    SPECTACULAR

    ricky mobley from wilkes barre, PA

    Excellent source of healthy foods. Quick and easy to make. Loved every mouthful of this.

  •  Star(s)

    Yummy - will make again

    Dawn Klein from SHEBOYGAN, WI

    I saw this recipe, in the booklet I got in the mail recently and thought it sounded tasty. When I got home from work, the kids announced that they loved it. We all liked the combination of apples and dried cranberries, with the greens. I had two big helpings!

  •  Star(s)

    This salad is great!

    Beth Schmohl from Richmond, VA

    Really good (and easy!) - but definitely use less garlic in the dressing! I added slices of grilled chicken that had marinated in a cranberry barbeque sauce overnight to make this a "meal salad"

  •  Star(s)

    I'm done, this is wonderful

    Laurel Lynn Bailey from MORRISTOWN, NJ

    I tasted this, but I used a bite less garlic because my kid's are not to fond of the taste. Adding the Turkey adds more protein, to which is so healthy for all. Give it a chance...


nutrition

Nutrition Facts

Serving Size: 4 servings

Servings Per Recipe: 0

  • Calories: 350
  • Calories from Fat: 130
  • Total Fat: 14g (22% of DV)
  • Saturated Fat: 1.5g (8% of DV)
  • Cholesterol: 5mg (1% of DV)
  • Sodium: 310mg (13% of DV)
  • Carbohydrates: 55g (18% of DV)
  • Dietary Fiber: 5g (21% of DV)
  • Sugars: 45g
  • Protein: 3g
  • Vitamin A: 4% of DV
  • Vitamin C: 6% of DV
  • Calcium: 10% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

These tangy, spicy glazed ribs are perfect all year long. The sweet heat of the glaze adds a delightful and zesty flavor.

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recipe

Ingredients:

  • 2 1/2 to 3 lb. pork loin back ribs, cut into 3-rib sections
  • Salt and ground black pepper to taste
  • 1/2 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1 tablespoon peeled, finely chopped fresh ginger

Directions:

PREHEAT oven to 350° F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil.

PLACE ribs, meat-side-up, on prepared pan. Sprinkle both sides with salt and pepper. Bake for 1 hour.

COMBINE sweet chili sauce, soy sauce and ginger in small bowl. Brush ribs with chili sauce mixture. Bake, brushing occasionally with glaze, for an additional 30 to 45 minutes or until meat is no longer pink.

reviews

Review This Recipe

nutrition

Nutrition Facts

Serving Size: 0

Servings Per Recipe: 4

  • Calories: 870
  • Calories from Fat: 600
  • Total Fat: 67g (103% of DV)
  • Saturated Fat: 25g (124% of DV)
  • Cholesterol: 230mg (77% of DV)
  • Sodium: 1540mg (64% of DV)
  • Carbohydrates: 17g (6% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 17g
  • Protein: 46g
  • Vitamin A: 0% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Juicy apples are layered with sweet and starchy yams for a colorful and full-textured side dish to any roast meat or poultry. Don't hide this one just for Thanksgiving.

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recipe

Ingredients:

  • 1 pound uncooked yams, peeled and sliced into 1/8-inch-thick slices
  • 2 large apples, cored and sliced
  • 2/3 cup Apple NESTLÉ® JUICY JUICE® 100% Juice
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup wheat germ

Directions:

PREHEAT oven to 350° F. Grease 2-quart casserole dish.

ALTERNATELY layer yams and apples in casserole dish.

HEAT Juicy Juice in medium saucepan over high heat. Mix cornstarch with water in small bowl or cup. When juice is boiling, stir in cornstarch mixture; cook, stirring constantly, until thickened. Stir in sugar and cinnamon. Spoon sauce over yam and apple mixture. Sprinkle wheat germ on top.

BAKE for 40 to 45 minutes or until apples are tender.

reviews

Review This Recipe
  •  Star(s)

    Big Hit!!

    Megan D. from Riverside, CA

    I made this for Thanksgiving at my parents house this year. Everyone loved it so much that everyone demanded we have it every year. I was even asked to make it for christmas dinner.

  •  Star(s)

    loved this casserole

    Alexandra Scully from Boynton Beach, FL

    This was so great..every one of my guest raved about it. I used Granny Smith apples, and their tartness went really well with the sweet yams. I will definitey have to make this dish again and again. I even put the Stouffers Harvest Apples in between the layers horizontally to cover up the space between the layers. Delicious!!

  •  Star(s)

    We loved this

    Claudette Fletcher from Toronto Canada

    I prepared the Yam-Apple Casserole to accompany my pork roast. I was not dissappointed. It was totally delicious and so easy to prepare. I did add a pinch of salt, which I think rounded out the flavours. I will certainly serve this again as most of the ingredients are usually in my pantry.

  •  Star(s)

    Meal that Heals

    Pat Baker-Mosher from Halifax,Nova Scotia,Canada

    I have been using this recipe for years in place of the sweeter ,usual combination of sweet potatoes,orange juice and brown sugar. I found it in a book titled "Meals That Heal",put out by RodalePress Inc.Sweet Potatoes and apples are two of the fifty foods listed as assisting in the prevention of cancer,lowering cholesterol,control of blood pressure and weight loss.The only difference in the recipes is the use of honey instead of sugar (less sweet and more natural).My family and I love this dish and have it quite frequently.

  •  Star(s)

    What a combo

    Stephanie klein from Baltimore, Maryland

    My family loves sweet potaoes and apples. I just never thought of having them in the same dish. I made this over the weekend, what a hit. I will make this often. Sincerly, Stephanie Klein

  •  Star(s)

    All Year Round GREAT

    Teri from New Jersey

    My family loved this recipe. My husband, who is not crazy about sweet potatoes, really enjoyed this dish. I made two changes: I increased the Apple Juice to 1 cup [this thinned it out some;] I decreased the sugar to 1/4 cup, all else remained the same. From time to time I find special recipes I keep for the holidays. When I say I am making yams for the holiday, he says "do we really need so many potatoes." I was really surprised when my husband said "maybe you should file this with you holiday recipes" When he suggested this, I knew this was exceptional. Thanks so much for this wonderful recipe.

  •  Star(s)

    Could be better

    Shannan from Newport News, VA

    Fixed this for Christmas dinner. The "plan" said this could be reheated, which was true. And other reviews said to slice the potatos thinly so they cook with the apples. The flavor of this was ok but next time I would par boil the potatos, (they cook much slower than the apples) and double the sauce. (the top of the dish gets too dry). I don't think the wheat germ adds very much.

  •  Star(s)

    Yam-Apple Casserole

    Betsy Milich from San Diego

    Made this for Thanksgiving '03. Everyone loved it and asked for the recipe. Even the teenagers thought that it was great. I sliced the yams into thin pieces. The sauce settled right down and baked beautifully. May have had it the oven a little longer for a doubled recipe. Didn't get the wheat germ; used nuts I put in the food processor and lightly sprinkled on top. Yum!

  •  Star(s)

    Not for us

    Janet from Vidalia, LA

    This recipe sounded wonderful, but the yams were sorta tuff, since they were not cooked a little first, the apples were ready long before the yams, plus the sauce on top was like glue, it wouldn't spread out over the dish, where you placed it is where it stayed. I might would try to tender the yams before I cook it again.

  •  Star(s)

    It's different

    Lois Levitt from

    I made this for Thanksgiving, wanting something different this year and was pleasantly surprised. I did make one change; since I forgot to buy wheat germ, I substituted Corn Flake Crumbs, and they worked just fine. I did find I needed to bake it a little longer, perhaps I made the potato slices too thick. I certainly would make it again.

  •  Star(s)

    Very tasty and Cancer-Fighting

    Pat Baker-Mosher from Nova Scotia,Canada

    I have been using this recipe for years and have always had rave reviews from family and friends.The apples are a nice change from the traditional mashed sweet potato/yam recipes and add a little tartness to the dish.I found this recipe in a book I received many years ago,(1980's), from Prevention's Meals that Heal under the cancer prevention section and have been using it ever since.

  •  Star(s)

    Yam &Casserole

    Dale from Waller, TX

    I baked this for the Seniors at the community center where I work. They all loved it. I made enough for 31 people and heard not one complaint. I am going to cook this for Thanksgiving for my family. A new tradition, I think.

  •  Star(s)

    Great!!!!!!!

    Mia Mckie from

    Absolutly great!Neighbors came over for dinner begging for this recipe.It is marvoulous!!!Perfectly Brilliant.Your nuts if you don't try this for your family. -Caralla Mitchell

  •  Star(s)

    not too bad

    Angela Cavaletto from In

    Pretty good recipe, definitely different from just yams and marshmallows. I did use canned yams only to speed up the cooking time and added the juice from the canned yams to the apple juice mixture for more flavor.

  •  Star(s)

    Always pre-cook Yams!

    T Johnson from

    When cooking Yams, always pre-cook them first: either boil for 15-20 minutes or microwave and then you finish preparing them according to the recipe.

  •  Star(s)

    All gone!!

    Lisa Glazier from NC

    I fixed this side dish for my husband's family Holiday get together and it was gone in the first go-around...no second helpings at all! I steamed the potatoes in water for 5 minutes in the microwave before cooking and it turned out great! Will fix this again and again!!

  •  Star(s)

    make sure to cover!

    kendra visser from madison heights, mi

    make sure you put the cover on the casserole dish (or cover the baking dish with tin foil, as i did), or else it dries out. i used 2 yams and 2 large apples and tripled the sauce, it turned out really well and i got many compliments at christmas dinner. prep time and cooking time were much longer than listed.

  •  Star(s)

    Listen Up Single Women!

    Dorise Bitton from Bakersfield, Ca

    For the past few years my husband and I have been invited to share Thanksgiving with our dear friends and for the past 2, I have been asked to bring my now-famous "Yam-Apple Casserole". It seems to be a winner every time! It does not have to be served for Thanksgiving only, it makes a great side dish and can be enjoyed all year round. And for what it's worth, all you single ladies out there, I got a marriage proposal. My advice, practice making this wonderful recipe, invite friends and neighbors over and wait for the magic to happen !!!

  •  Star(s)

    Cook yams first

    Angie from Old Forge, Penna. 18518

    The recipe doesn't say whether or not to boil the yams before cooking and slicing. Since most of the reviews indicate that the yams weren't cooked I suggest that the yams be at least partially cooked before combining with other ingredients and baking.

  •  Star(s)

    apples/yams

    mary from Pennsylvania

    Big hit on Thanksgiving....great flavor.....the only problem was the apples were cooked before the yams......maybe precooking them slightly in the microwave, or slicing "very thin" would help. Otherwise, delicious!

  •  Star(s)

    Great way to combine a fruit with a vegetable

    Kathy from Austin TX

    We loved this recipe, but I sliced the yams and put them in the microwave with a little water, covered them, and let them steam for a few minutes before making up the recipe with the apples. I read the reviews and thought this might cut down on cooking time and it did!

  •  Star(s)

    Phenomenal!

    Carolyn from New York

    This dish was amazing. One hint though. Slice the yams on the thinner side and increase the cooking time to an hour. The wait and the taste is worth it!

  •  Star(s)

    Wonderful!

    Kim Williams from Oklahoma City

    This casserole is now a must serve for the holidays or any other time for that matter. My family loves it. I was looking for something different to do with sweet potatoes and this is it. I highly recommend this to everyone. I also substituted brown sugar for the wheat germ. I also found the cooking time needed to be increased but it is worth the wait!

  •  Star(s)

    Cook longer

    Lisa from Oklahoma City, OK

    My husband and I enjoyed this as a different side dish. However, the baking time was much longer than listed. The yams and apples cooked for almost an hour and then I still had to put our servings in the microwave to soften the yams. Also, I used brown sugar instead and skipped the wheat germ.

  •  Star(s)

    WOW!!

    Angel Cutie from Kitchener, Ontario

    I think that it is brilliant, to mix a sweet vegetable with a juicy fruit!

  •  Star(s)

    Christmas Yams

    Lisa from Denver

    I made this and doubled the recipe, not a good idea. I didnt cook long enough, and the yams were hard. The apple overpowers the yam, if I make this again I will use sweet potaoes and brownsugar instead of sugar.

  •  Star(s)

    The best Yam-Apple Casserole Recipe Yet!!!

    Dorise Bitton from Bakersfield, Ca

    Well, I never...had so many compliments as I did for the Yam-Apple Casserole I served at a Thangsgiving table at some friends'house and the thanks go to the wonderful person who created this recipe...so let's cheer to that wonderful person...It was the subject at two large tables for at least half-an-hour, can you imagine that!!! I felt so good knowing everybody liked it so much...and it was my first attempt at this recipe!!!Again thank you and keep up the good work all of you!!!

  •  Star(s)

    Big hit

    Vee Richardson from Arlington, VA

    I've made a variation of this recipe -- with apple cider instead of apple juice -- for years and it is always a big hit.


nutrition

Nutrition Facts

Serving Size:

Servings Per Recipe: 6

  • Calories: 190
  • Calories from Fat: 10
  • Total Fat: 1g (2% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 10mg (0% of DV)
  • Carbohydrates: 44g (15% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 20g
  • Protein: 3g
  • Vitamin A: 0% of DV
  • Vitamin C: 25% of DV
  • Calcium: 2% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Rate & Review

Create a taste that is as refreshing as an icy glass of lemonade. These mouth-watering lemon bars are a great summer treat, and perfect for entertaining or picnics.

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recipe

Ingredients:

  • CRUST
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup (2 sticks) butter or margarine, softened
  • FILLING
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 4 large eggs
  • 2/3 cup lemon juice
  • 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 drops yellow food coloring (optional)
  • 1 tablespoon grated lemon peel
  • Sifted powdered sugar (optional)

Directions:

PREHEAT oven to 350° F.

FOR CRUST:
COMBINE
flour and powdered sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press lightly onto bottom and halfway up sides of ungreased 13 x 9-inch baking pan.

BAKE for 20 minutes.

FOR FILLING:
BEAT
sweetened condensed milk and eggs in large mixer bowl until fluffy. Beat in lemon juice, flour, baking powder, salt and food coloring just until blended. Fold in grated lemon peel; pour over crust.

BAKE for 20 to 25 minutes or until filling is set and crust is golden brown. Cool in pan on wire rack. Refrigerate for 2 hours. Cut into bars; sprinkle with powdered sugar.

reviews

Review This Recipe
  •  Star(s)

    Horrible

    Sherrie Capehart from Rocky Face, GA

    These were not good. The crust was dry (hard to believe with a cup of butter) and they did not have a good lemon taste. I do not like the consistency of the topping either. I will stick with my old recipe. I love homemade lemon bars, but not these. No one in my family of 5 liked them.

  •  Star(s)

    Okay

    Angela A. from GLENDALE, AZ

    These bars tasted good, but I was expecting something with a stronger lemon flavor. These had the consistency of cheesecake, not the jam-like lemon filling that I'm used to. Decent, but I'll stick with my old recipe.

  •  Star(s)

    Tart and Tangy!

    Gina Woo from ,

    I made these with Meyer lemons from my backyard and added plenty of lemon zest. I also used my mini muffin pan and make individual tarts - they came out so cute!

  •  Star(s)

    Better than BOX!!

    June Davis from CLARK, MO

    I craved Lemon Bars so my daughter bought me a boxed mix. UGH! they just didn't have the flavor I was looking for then I found this one on your web site and never again will I use the box mix!!!

  •  Star(s)

    lemon bars

    Esther Kolstad from Strathmore, AB

    the best lemon bars yet,,, they were gone in one day

  •  Star(s)

    Big Hit!

    Debbie Renner from Montgomery, IL

    Not only was this an easy recipe to bake it was the first thing to disappear from the Easter dessert tray.

  •  Star(s)

    Made me a lemon lover

    Sherry Suarez from Miami, FL

    I made these as a request for someone in my office and I became a lemon fan. I also used another bakers tip about putting lemon zest in the crust. very easy to make and very tasty

  •  Star(s)

    lemon bars

    MARLENE STOERR from Depew, NY

    I LOVE lemon...so it didn't take much to convince me. But, my husband tried them and he discovered how delicious lemon can be!

  •  Star(s)

    T-A-S-T-Y-!!!!

    Dana Froncek from Jessup, PA

    So simple and yet everyone thought it took me so much effort!!! Melt in your mouth delicious!!!

  •  Star(s)

    Lemon Bars

    Linda Huang from Monterey Park, CA

    This is a great tasting recipe although when I made it, the crust came out a little dry.

  •  Star(s)

    Lemon bars

    Barb McCammon from Osborne, KS

    This dessert was easy to make. I will make it again, but I am going to add more lemon flavoring to it. My family are big LEMON tasters LOL!

  •  Star(s)

    No way

    asia thurston from dover, DE

    Maybe I did something wrong, but these lemon bars did not turn out great at all!

  •  Star(s)

    These are great!

    Anne Lenik from clancy, MT

    My husband loves these. I grate some lemon zest for the crust also. Gives it a little more flavor.

  •  Star(s)

    Everyone's Favorite

    Betty King from CANON CITY, CO

    These lemon bars are a delicious classic. Excellent choice for taking to events and for bake sales. Nice light dessert.

  •  Star(s)

    Lemon Bars

    Meryl Stollar from MERRICK, NY

    I have been making these bars for a long time. They are always a hit and always requested. It is very important to use fresh squeezed lemon juice, it really makes a difference. If you like these check out the chocolate crumb bars and don't be afraid to omit the nuts, they are also excellent. Enjoy

  •  Star(s)

    Lemon Zing

    Maria Keel from COLUMBUS, OH

    These bars are very good. The lemon zest really brings out the lemon flavor and gives it "zing". The only thing I would change is the crust. It is a little bland. It needs a little something added to give it more flavor.

  •  Star(s)

    Oh so excellent

    Kathleen Clark-McGonigle from Wallingford, PA

    Yummy, yummy, yummy. You cannot eat just one of these. They melt in your mouth and have just the right amount of tart and sweetness. The grated lemon peel is what makes it!!!!

  •  Star(s)

    lemon bars

    PENNIE BERES from BELVIDERE, IL

    These were great my 2 grandchildren loved them.

  •  Star(s)

    Yummy for sure!

    Lina Contreras from SANTA FE SPRINGS, CA

    My 6yo wanted to bake something special for her little friend in the hospital. These were fun to make and the taste was delicious. I highly recommend this recipe.

  •  Star(s)

    Soldiers love these!!!

    Rebecca Benge from Fort Hood, TX

    I made a batch of these for my husband in Iraq. He and the guys love them! Now they wont leave me alone to send more. Great recipe.

  •  Star(s)

    These are fantastic!

    Jennifer Zimmer from HOLLAND, MI

    The only reason I didn't give a 5 star was because the don't cut well and there is no hope for a "pretty" presentation. It would also be hard to travel with. I used 1 cup fresh lemon juice and these are just unbelievable!! They are seriously the best tasting lemon bars I have EVER had.

  •  Star(s)

    great

    brenda hughes from CHICAGO, IL

    my family loves them

  •  Star(s)

    Simply Scrumtious

    Patricia Leer from ELKHART, IN

    These were gone in a flash and so easy to make I whipped another batch the next day. I always use fresh lemon and squeeze a few extras to freeze.

  •  Star(s)

    Great Bars

    Cathy Halverson from LONGVIEW, WA

    I tried the lemon bars and they were oh so good. Lemon bars are one of my favorites and these were great. My family really enjoyed them.

  •  Star(s)

    fantastic !!!

    LYNN BORG from ENCINITAS, CA

    I made these for my daughter in law who loves Key Lime "anything", so exchanged the lemon juice and zest for Key Lime juice and zest. Turned out great and she could tell it was Key Lime - I made some brownie points with her today!

  •  Star(s)

    A Hit at a Baby Shower

    Cheryl Bunker from GREEN BAY, WI

    I made these for a baby shower and they were gone in about 5 minutes. Great recipe!

  •  Star(s)

    Lemon Bars

    Linda Dubay from AU SABLE FORKS, NY

    These bars are so good, moist, and easy to make. Bet no one can eat just one!

  •  Star(s)

    Really went fast

    elenita LOPEZ from FL

    I made these bars when I vacationed with my sisters and a couple of cousins. The recipe says it makes 48 bars but we only got 20 bars they only lasted the afternoon. Everyone loved them.

  •  Star(s)

    Lemon Bars

    Charlotte Gohl from Philadelphia, PA

    Really liked these. Had a recipe years ago and lost it now I have a replacement

  •  Star(s)

    lemon bars

    Maryann O'Neill from COATESVILLE, PA

    Ilove these lemon bars and they are not dried out and they are nice and moisted.

  •  Star(s)

    lemon bars

    elaine hilton from LITTLE FALLS, NJ

    Creamy, easy to make, and soooo delicious! Excellent for a dessert or after dinner treat. Definately make some today!

  •  Star(s)

    YUMMY!!

    Sandra Clements from JACKSON, MO

    These are soooooo good!! Everyone loved these and have such a great lemon taste. Excellent for a potluck or a party. Will definitely make these again.

  •  Star(s)

    L E M O N Y ...................

    Pam Ellstrom from ELSBERRY, MO

    These were very good. No... more than just good. VERY GOOD !!! I think the yellow food coloring makes your eyes pop out at the lemon bars, makes you want them even more.

  •  Star(s)

    Lemon Bars

    M. Hoover from CHAMBERSBURG, PA

    Thee are really great!! I made these to see if my husband would like them...and he said they were great...he likes lemon...and he ate most of them!! I got a few...will make these again!!

  •  Star(s)

    Lemon Bars

    Constance Oberton from WATERTOWN, NY

    I made this receipe for a family picnic....it was a huge sucess. everyone liked the lemony taste and cool dessert. will make this often..

  •  Star(s)

    Tasty

    Evonne Robertson from FRASER, MI

    My family really loved these. They are so easy to make.

  •  Star(s)

    Awesome Lemon Bars

    D. Bennett from MENLO PARK, CA

    Last week I made these lemon bars for a "children's BBQ" that my daughter attended and these were a hit! The kids asked if I could make them some more! This receipe is definitely a keeper! Thanks!

  •  Star(s)

    LEMONicious!

    Cookie M from Vero Beach, FL

    I knew I couldn't go wrong with these Lemon Bars because of the hundreds of reviews I read regarding this recipe. It is absolutely great. This is a keeper and I will definitely make them again and again.

  •  Star(s)

    yum

    Shannon Hartman from SARATOGA SPRINGS, NY

    I made these for a family cookout. They were tasty and everyone loved them. I added a bit of oatmeal to the crust to make them a bit healthier. I will make these again for sure.

  •  Star(s)

    Wonderful Lemon Flavor!

    Sherry Barrett from TATUM, TX

    My husband is a big fan of lemon, and I come in a close second. This is a wonderful recipe - delicious!

  •  Star(s)

    Very Lemony

    Elizabeth Bolton from Acton, ON

    My daughter begged me to make these today. We love them. The lemon flavour really shines. A keeper! Thanks

  •  Star(s)

    EASY AND TASTY

    Diane Shafer from BIG BEND, TX

    I WENT TO MAKE THESE AND REALIZED I HAD KNOW LEMON JUICE ONLY FRESH LEMON. SO I SQUEEZED 6 LEMONS AND USED THEM IN THIS RECIPE. ACTUALLY I LIKE THE REAL LEMONS BECAUSE IT GAVE THEM A REAL LEMONY TASTE. MY HUSBAND LOVED THEM.

  •  Star(s)

    Lemon goodness

    Mary Ann Francic from Harmony, PA

    I love these. If you like lemon like i do you should make these Bars. I could eat the whole pan.

  •  Star(s)

    try with splenda and low fat sweetened condensed m

    Karen Wofford from Spartanburg, SC

    I have made the original recipe before and it was delicious, but you can also make this substituting lowfat sweetened condensed milk and splenda in the recipe and add egg substitute for the eggs if you need too. I would also add some fresh lemon rine for a definite lemon taste.

  •  Star(s)

    delicious!!

    T. JOE from DALY CITY, CA

    These bars were very, very, very good!! I put a little extra lemon zest...they were very creamy and had a very good tasting crust...I will be making this again and again and again!!

  •  Star(s)

    A staple in my house

    Nancy Osgoodby from PARAMUS, NJ

    This is a very easy recipe that has become a staple in my house. I make them at least 4 times a month and my family and their friends have come to request them.

  •  Star(s)

    Lemon Bars

    MARY SESSOMS from RALEIGH, NC

    These are simply delicous and very easy to make.

  •  Star(s)

    Good lemon flavor

    Cathleen Doble from COLUSA, CA

    I made these for a school/church BBQ. They were easy to make and tasty. I was a little disappointed I thought that they would be better. They were tasty but not worth all the calories in them. I think I will keep looking for another lemon bar recipe.

  •  Star(s)

    Good But Not Great

    Kelly Sugihara from COLORADO SPRINGS, CO

    The crust was nice and buttery and I liked the creaminess of the lemon filling but next time I make these I am adding more lemon juice.

  •  Star(s)

    Timely But Well Worth It!

    Margaret Norton from Chandler, AZ

    I found that this is one of my very favorite recipe. It may take sometime to make but my family, 6 children and 10 grandchildren think it is GREAT!


nutrition

Nutrition Facts

Serving Size: 48 bars

Servings Per Recipe: 0

  • Calories: 90
  • Calories from Fat: 45
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: 3g (15% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 55mg (2% of DV)
  • Carbohydrates: 10g (3% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 6g
  • Protein: 2g
  • Vitamin A: 4% of DV
  • Vitamin C: 2% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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