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Showing 1-6 of 6
By Chef #945757
on September 12, 2008
on May 29, 2008
on March 31, 2007
on December 22, 2005
on May 31, 2004
Great! I added double the lemon rind and juice and it was lovely and tangy! Could use less sugar if you want to cut back. I have an old oven, and the middle of the slice didn't rise and harder properly. On my second attempt I split the mixture into two LOAF TINS to ensure more even baking.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 26, 2003
Well these were not easy to make in snowy Canada, but I finally found frozen passionfruit puree in the fourth ethnic grocery store I tried. It's 'maracuya' in Spanish just in case anyone wants to know! These were very like an exotic lemon square. The amount of flour and the coconut in the top layer made for a denser, rougher texture than in lemon squares. Lovely flavour. I would think a guava puree would also be very good.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (100 g)
Servings Per Recipe: 12