"This is by far the best lemon bar recipe around. The cookie crust is tender like pastry, and the curd is tart, not cloyingly sweet like some. I grow the traditional eureka lemons because I love the tart, and they definitely shine here. The curd developed a lovely thin crisp crust on top, but stayed gooey, but firm enough to cut cleanly. I follo""

"Made this for Easter lunch and it was fantastic! I don't really like ham very much, but wanted a more traditional meal. I found this recipe and made it exactly as written, spiral cut ham and all. The glaze is SO good. We did baste the ham midway through the cooking time with some reserved glaze. I drizzled the glaze between the slices as well""