Reviewed: Feb. 3, 2008

I made this for a bake sale, and they were snapped up! Delicious taste! I cut the sugar in half and added some more lemon juice since I have a "sour" tooth. Overall, mouth-watering.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

foodmeow6

Cooking Level: Beginning

Living In: Charlottesville, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 21, 2008

These were really good, even though I tweaked the recipe a bit. I added 4tsp of lemon and then I double both the lemon and the crust. All in all they were easy to make and my family loved them. Thank you

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SKIERANE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2008

I used to make a version of this years ago, though this one calls for less sugar in the curd. The only change I made to the recipe was 4 tablespoons of lemon juice instead of what was called for. The lemon kick is really still more of a tap, next time I will change it to 5, maybe 6 instead. But still a wonderful recipe. It's like spring time in the winter, Hooray! Used a full 5 tablespoons of lemon this time and it was Lemon Extreme. still tastes wonderful!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mitzi

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

I should have followed the advice of some of the reviews. Way too much crust and not enough filling.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

missy

Cooking Level: Professional

Home Town: Prince George, Virginia, USA

Living In: Farmville, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2007

1) changed the number of servings to 24 when making the curd 2) added a few extra squeezes of lemon juice, no more than a tsp 3) sides of the pan seemed a tad short so there wasn't enough room for a bit of the curd [also, I didn't know this at the time, but it was about 7 in rather than 8] 4) crust seemed a tad too soft, although the edges were slightly browned. too much butter, too little baking time? I followed all the other directions and despite my griping, they still came out wonderful and delicious. I'll definitely make them again =]

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kirsch

Cooking Level: Beginning

Home Town: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2007

This recipe is almost exactly the same as the lemon bar recipe I have been using for years and I love them. The only change that I make is I increase the lemon juice to suit my family's taste (we like LOTS of lemon flavor).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Teri

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2007

I made these with fresh lime juice (can't easily get fresh lemons where I live)and they were delicious! I scaled up to 24 servings and made a few minor changes: decreased the sugar in the filling by about 2 tablespoons and added the finely grated zest of 2 large limes - both helped to give it that extra zing. These went down very well at our Friday meeting!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JODIE4

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2007

Meh - a little bland. Not very lemony at all. I would definitely add more lemon juice or some lemon zest if I made them again. Also, as others noted, too much crust and not enough filling. I found they need less cooking time than indicated as well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

karenj

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2007

After reading the reviews, I added extra lemon juice and increased the filling part to 1 1/2 of the recipe. Since there was extra filling, I baked it 10-15 minutes longer thinking that would help the filling set. As the base seemed to be browning a bit, I took it out of the oven and let the bars sit overnight. The center of the filling never set. When I cut into it, the lemon filling ran all over the place! I was able to cut off the edges that set and we enjoyed those, but ended up throwing most of the pan away. The part we were able to eat was pretty good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisakarie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2007

They were allright. They didn't come out that wonderful yellow color as others said it did. I really don't know what I did wrong. They tasted OK, but didn't look that appetising. I may try another recipe from here on out.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 23, 2007

These are wonderful lemon bars! After reading some reviews about too little lemon filling, I made a couple adjustments. I kept the crust the same but pressed it into a 9x9 pan and baked for 10 minutes. Then I increased the lemon filling to 1 1/2 times the amount in the recipe. This gave me the perfect ratio of crust and filling! Perfect balance of sweet and tart.

Was this review helpful? [ YES ]
55 users found this review helpful

Reviewer:

cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 14, 2007

These lemon bars are excellent. My favorite part is how quick they are to make up. We were invited to a barbeque an hour and a half before it was to start, and I whipped them out with plenty of time to spare. Also, the ingredients are really simple - I never have to worry about if I have everything I need to make them. I don't remember having any problems with the filling or the crust.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dianebursack

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2007

These were fantastic! I had several lemon bar recipes to try, and I chose these specifically because some reviewers said there was not enough filling. I like more crust than filling (I must be the only one!), but no one else complained that there was not enough filling. The crust was nice and thick, and had a great shortbread taste. The filling is not too sweet, and had a perfect amount of lemon flavor. I will make these again.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

JANE37

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 3, 2007

Easy to make, however, the lemon filling is too thin, and the crust is way too thick. I added extra lemon juice like most people suggested.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Gravitydroppings

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2007

DEELISH!! I didn't (and wouldn't!) change anything. They had perfect flavor. My kids especially loved the shortbread crust. Thank you so much for sharing this recipe--it's a keeper!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Traci C.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2007

I made this recipe, but found there was not enough filling. The filling did not have enough lemon flavor as well. Although, they did come out tasting okay. Next time if I make them I will double the filling and add more lemon.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Lolacrayons

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 2, 2007

Made these for a bake sale last night. They are excellent! I doubled the recipe and used a 9x13 pan, so it made a little thicker bar. It was perfect. My husband wants to know when I'm going to make them for us! Also, I saw other reviews that said they were bland. I'm surprised to see that. The balance between lemon and sweet was wonderful and flavorful.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

rachel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2007

This is a really good recipe with one exception. I always double the filling and cook an additional 10 minutes. I like that the crust isn't too heavy. Most of the recipes call for more sugar and butter, but in my opinion that makes the bars a shortbread cookie with lemon topping.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

runtsgal

Cooking Level: Expert

Home Town: Oak Hill, West Virginia, USA

Living In: Daytona Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2007

A very nice slice - very sweet, though !!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Akubra17

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2006

These were great! Flavorful, but not overpowering. I got several requests for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DOULABEAN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Annemarie's Lemon Bars

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!