Reviewed: Dec. 17, 2006

I was in the mood for something tangy and sweet, and I love lemon bars, though I had never made any myself. I looked at several recipes, but finally decided on this one. They turned out great and the recipe was so easy. I will definately make them again and maybe take them in to work when we have a staff luncheon. I did do like another lady said and I kept the crust the same but increased the filling for 24 servings. Tangy and sweet just what I was looking for.

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Poetiksistah

Cooking Level: Expert

Living In: Akron, Ohio, USA

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Reviewed: Aug. 26, 2006

I have made lemon bars many times before and decided to try a new one for fun! You should Believe the other reviewers when they this is mediocre. It has the thinnest layer of lemon. I would not waste my time making it again.

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JTIMBAN

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Paradise Valley, Arizona, USA

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Reviewed: Aug. 18, 2006

I was so dissapointed with this one. It came out of the oven just perfect looking, not too thin, super color, but it just lacks flavor. You can't even taste lemon ( I used fresh lemon). It's more like a sweet cookie.

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Nuschka

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Reviewed: Aug. 17, 2006

Been making these for years...they're out of this world.

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VWill1968

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

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Reviewed: Aug. 2, 2006

Yummilicious! Even my boyfriend who doesn't like sweets kept raving about this one. I did have to add about an extra tablespoon of butter into the crust. Also, when I was looking over the recipe it didn't look like there would be enough filling so I changed the serving size to 24 (original recipe makes 16). So - leave the crust measurements the same and multiply the filling measurements by 1.5.

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rocks

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jun. 5, 2006

These lemon bars are fantastic! So easy to make, and when cut into squares, comes out of the pan beautifully. I might try it again with key lime juice. yummy!!!

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Crabbcakes

Cooking Level: Intermediate

Living In: Severna Park, Maryland, USA

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Reviewed: Apr. 12, 2006

I've been making these for about 6 years from this recipe. They are so delicious. I always make four batches. I use two batches in a 9 x 12 pan and they are just right. Everyone requests them and they get eaten up fast.

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ItalianGrammy

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Reviewed: Aug. 30, 2005

If you like more zing - add a bit more lemon juice - we thought they were good - just a little bland

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WENDY

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Reviewed: Aug. 16, 2005

easy recipe and fun for everyone. Excellent treat for family members.

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David

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Reviewed: Jul. 31, 2005

While these did turn out okay, it's definitely not was I was looking for. It makes a really thin bar, I wanted something thicker. It tastes fine, but I will never make again, or if I do, I will triple the filling. THOROUGLY DISAPPOINTED!

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sandstone

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Reviewed: Jul. 2, 2005

Delicious!! and so easy to whip up! I did accidently overbake slightly but still turned out. Thanks for the recipe!

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Sandi S.

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Jun. 30, 2005

I love lemon bars but have never found that one perfect recipe. Well, I think I may have found it. The only thing I didn't care for was that the crust was too thick. But unlike others, I used all butter in the crust and it was great, just too much of it. I'll cut the crust ingredients by 1/4 and reduce baking time. However, I loved the lemon topping (added zest) and will definitely be making these again!

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SHARON8799

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jun. 10, 2005

Very yummy! I used half butter and half shortening as per someones suggestion and the crust came out light and fluffy. I also substituted 1 tbsp lemon juice for 1 tbsp orange juice because I ran out of lemon but you can't even tell. They are so incredibly easy to make, too! I'm definately printing it and adding it to my recipe book. Thank you.

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RHARRIS524

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Jun. 8, 2005

These are so good and so easy to make!!! I used fresh lemon juice. Don't worry when the lemon top is really thin and watery before baking--it'll firm up.

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Karen

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 28, 2005

I followed this recipe exactly and it turned out perfectly. They weren't too sweet and had a nice delicate lemon flavor. Next time I'll add a little lemon zest to the filling to enhance the lemon flavor. Thanks for sharing this recipe!

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I'm in the kitchen!

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Reviewed: Mar. 2, 2005

I have been baking for many years, and this is the BEST lemon bar recipe I have ever come across. I would suggest cooking the crust for five minutes less than the recipe says.

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SHANNONJ77

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 16, 2005

I cut the crust ingrediants in half, and only baked it for 15 minutes, before adding the topping.

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SUNKISSD7

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Reviewed: Dec. 22, 2004

I can't believe how simple this was to make.

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EMIL T. CHUCK

Cooking Level: Beginning

Home Town: Shreveport, Louisiana, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 9, 2004

Very good lemon bars. I used half butter and half shortening for the crust and it wasn't heavy at all.

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Emily

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Reviewed: Jul. 21, 2004

I made this recipe in a pinch after a disatrous outcome from a Bon Appetit lemon bar recipe. I was having 16 for a casual outdoor dinner and wanted something people could pick up and eat without a fork. Well these were a huge hit. I always add a little extra squeeze of lemon to the batter but otherwise followed the recipe to the letter. This is a classic lemon bar recipe. Delicious!

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partycook

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Annemarie's Lemon Bars

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