Krusteaz lemon bar mix sucks!
Catherine | September 18, 2008
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.
Have 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
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!
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.
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
We love the Lemon bars, and my family is not that easy to please. I too get requests for the recipe. They are great.
I am writing this in disgust – tonight is my anniversary and wanting to treat my wife – I selected a popular restaurant that came with recomendations — I have lived here 7 years – more like a prision term – I have lived in 9 states – over 20 towns and cities – my wife has lived in 3 countries – we are stuck taking care of aging parent(s)
in less you are a factory worker -or make $500K which would allow you to “escape” then you need to know FW SUCKS!
Always 2nd rate or worse — minor league sports – restaurants that would never make it in a real city – we have a bartender for a mayor – a kiddie zoo instead of a real one – -a 3rd class talk radio station with host that is out of the 50′s, but a great place to get a TV job if you are overweight – nearing retirement or just plain boring… tonight we had our 3rd worst meal in the last 7 years — Casa restaurant (they own 5) — bread that is not Italian – marinara sauce that my dog won’t eat – green beans that were as flavorable as ice chips – veal that was almost as tough as round steak …. don’t go there unless you like to wear jeans and a ball cap backward or listen to senior drunks slurring the Lord’s name in vain — best thing on the menu — Capola Cabernet… FW has 2 gems — Hyde Brothers Book Store on Wells – BELIEVE ME – ONE OF THE BEST USED BOOK STORES IN THE COUNTRY — and a Public Library that is GREAT — but if you want to sit on lawn chairs in your garage and listen to the police scanner this is the place for you — when here I suggest planting some tomatoes and buy a snow blower — when ever possible escape to Indy for some reality or Chicago to catch up on the real world — also when you see corn fields on both sides of the road — prepare to lose your cell signal- very friendly advice – steer clear
Please Darrell, don’t hold back. Tell us what you really think.
“Am I (and people who share my genetic material) just not cut out for this?”
It’s genetic. We experienced similar problems with cornbread. Other half, one of the best cooks ever, could never get cornbread out of the skillet un-crumbled. I would do exactly the same thing with perfect results.
It’s also possible you took “lightly greased” too far.
I had the same problem when I first tried the brand. It was a total mess for me as well. I recently made Lemon Bars from scratch and was amazed how easy it was to make. The result was way better than Krusteaz’s! I found the recipe on http://www.allrecipes.com. I will be posting my edited version on my blog soon. =)
YUCK! Doesn’t work – thought it was just me – but sticks to pan like hard molasses and the lemon is sickeningly sweet. ICK!
We love the Lemon bars, and my family is not that easy to please.
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I just found your blog when trying to decide if I should buy the Lemon Bar mix on sale this week. If you want a yummy lemon dessert, buy a box of Jiffy Lemon Cake mix & a Jiffy Lemon Icing mix. There should be a recipe on the box for Lemon pudding cake – mix both together with water & you get a delicious cake with soft, pudding-like center – it is very sweet though.