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Krusteaz lemon bar mix sucks!

Catherine | September 18, 2008

Krusteaz Lemon Bar mix will leave you with only bitter-sweet lemony failure,I don’t like to be a hater, but I’ve got to say that after two attempts at this mix I’m giving up. My theory is that having to bake the crust part first somehow prevents it from joining together harmoniously with the lemony goo, but whatever the science behind it may be, I can’t make it work! I came out with a rock-hard crust and an almost sickeningly sweet lemon custard resting on top of it. And to make matters worse, the lemon stuff hadn’t sufficiently jelled (although I followed the instructions and took it out of the oven when it began to brown on top) - what a mess. My daughter also tried this mix with similarly unsatisfying results. I remember going to her dad’s house, seeing it on the stove and having to ask what it was. Not cool.

As I so often do in times of food crisis, I turned to Diana Rattray of About.com’s southern cooking section for her wisdom. It seems that baking the crust first is standard, although with her addition of two sticks of butter, I’m betting things come out a mite tastier. Here’s how Diana does it.

If you think I’m being too harsh on poor Krusteaz, here’s someone who has a more positive impression.

2 Garlic Bulbs RatingHave you had any luck with this mix? Am I (and people who share my genetic material) just not cut out for this? Do you have a better lemon bar recipe than either Diana Rattray or Krusteaz? Let us know! Until we’ve been shown the error of our ways, Krusteaz Lemon Bars mix gets a paltry two garlic bulbs (it’d be only one, but hey, at least they taste like lemon).


About the author:  I'm a Latin-teaching foodie who has lived (and eaten) in Fort Wayne for the past 10 years. I love all the ethnic grocery stores here and the great Mexican restaurants. Cooking is something that I really enjoy, although I tend to improvise a lot and experience my share of disasters. My parents are both wonderful cooks, as was my paternal grandmother (Oma), and I'm always trying to make things the way mom, dad or Oma did. Read more from this author


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Krusteaz, lemon bars
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3 Responses to “Krusteaz lemon bar mix sucks!”

  1. Catherine says:
    September 18, 2008 at 12:42 pm

    Leo just reminded me that we’ve actually tried making these lemon bars twice before last night’s lackluster showing (in addition to Rachel’s try). So now I feel much more fair in my assessment. Three strikes and you’re out, Krusteaz!

  2. Leo says:
    September 18, 2008 at 1:31 pm

    I think we keep trying because the picture on the Krusteaz box is so deceptively tempting thus making us forget the abject failure that is Krusteaz Lemon Bar mix. All I can say is, "Lies! Lieees!" Plus the baking pan is a real bear to clean out after the Krusteaz faux-lemon bar crust cements itself to the interior of our trusty no-stick baking pan.

    We’ll have to try making lemon bars from scratch. I’m sure they’ll come out better than these artificially flavored disappointments and it can’t be that much harder.

  3. Carisa says:
    April 21, 2009 at 9:09 pm

    I must say, this suprises me.  I have never had a problem with Krusteaz and always get rave reviews and requests for the recipe whenever I make it. I haven’t found a recipe that comes close - but I keep looking. I’d rather make homemade, but can’t find a crust to touch the delicious crust I get with Krusteaz

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