Love these. They are very quick and easy to make and taste great.
These are such a treat! I used a gluten free flour blend called C4C (cup for cup) in the crust and filling, and adding an extra 1/2 teaspoon of baking powder to the filling. I didn't press the crust up the sides of the 9x13, as I thought the bottom was getting a little too thin. Baked and cooled per instructions. Gluten free baked goods do not fare well when left out in the air, but this recipe breaks that rule. In fact, I think they're even better today (after sitting out uncovered overnight), than they were after dinner yesterday. :) This will be an excellent go-to gluten free recipe that can be used at bake sales or taken to BBQ's. Thanks so much for sharing, X! Made & enjoyed for Spring 2012 Pick A Chef.
Very lemony and nice crunch to the topping. I took this along to a babyshower - was very popular. Followed the recipe no need for changes. Made this for Chef alphabet soup Jul-Dec 09