"I thought these were the easiest and best lemon bars I've ever made! I have tried Barefoot Contessa's numerous times and tried to get it right but the filling never set even with my tweaking the recipe, therefore I had to refrigerate before I cut them. Not so with these! I did alter a few things such as 1/2 cup of lemon juice and 1/2 cup of flo""

"My husband says this is the BEST thing I have EVER made him. I made this with the gravy and mashed potatoes and it was delicious! I have never had it this good in restaurants. Looks like I'll be making this often since apparently its the most amazing thing I have ever made.""

"In a word: WOW! I make mashed potatoes often, but never to this magnitude. The cream cheese and butter really added that stick to your ribs feeling. YUM! Definitely gonna become my go to for mashed potato recipes.""

"That cinnamon really made it unique! It's not your typical sweet tea. Everyone loved this indefinitely! I didn't really taste the orange or ginger, but I still loved it and will be making again!""

"In a word: AMAZING! I followed recipe as directed, but I did not strain the custard. I'm too impatient to do that, and the texture was still really good! I also omitted the meringue topping and opted for cool whip. LOVED IT! Not a huge fan of meringue and this was easier. This was a perfect salty and sweet dessert that was a huge hit! (crust ""

"I loved this! Reminded my husband of his childhood in his grandpa's kitchen. One thing I will tell those who are going to make this is double the amount of cornstarch and heat the mixture to a boiling point. The double boiler did not thicken it (not hot enough) so I poured it directly into the pan on low heat until it came to a boil. Came out perf"

"After reading the reviews, I was a little skeptical about the dish being too salty. I let the salt sit for a half hour, and then rinsed VERY well and let them drain as directed. I used a little more vinegar and cayenne in the dressing, because I like a little more bite. As Paula always says, sour cream needs salt, so the sour cream balanced out "

"I give it two because it did taste really good. However, I made this twice, and have yet to agree with the recipe. The first time at 400 degrees as instructed and they were a little burnt and slightly undercooked in the middle. The second time, I did 375 degrees and they were pretty much raw inside. Really frustrating for me! Also, the butter/sugar/nut mixture ends up mostly in the pan after being inverted,leaving much to be desired on the top of the buns....so sad, I usually have great luck with Ina's recipes but it does not seem so in this case. On to another sticky bun recipe, this one is not my winner."