The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 20, 2009
sooooo good! i added extra lemon juice and chopped pecans in the crust. they were addictive!
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Cooking Level: Intermediate

Living In: South Hill, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 17, 2009
great recipe! people always love them. I do double the lemon part and it comes out just right.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 17, 2009
one of the best i've used. chef Rick
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 5, 2009
Do not change the recipe. It is amazing just how it is. I made these for a family gathering and everyone LOVED them!!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 3, 2009
Too sweet for 5 stars, reduce sugar in egg mixture to no more than 1 cup. I add a little more lemon too. Very good crust.
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 27, 2009
Not sure what I did wrong. Think I prebaked the crust too long.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 22, 2009
I'm rating it before I even make it! Yikes..let's just say I'm banking on these turning out great...making them tonite to ship out to family in OH. Hope they hold up well for travel (riding with someone..so they will be refrigerated). I'm assuming that gourmetmommy's changes still have it ok to bake in same size pan? And with other reviews, sounds like that is best since it was too thin a crust w/o the addition. I also like the lemon zest idea & will do that. Wish me luck!
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 20, 2009
I followed the recipe exactly. There was enough crust to cover the bottom of my pan, and enough lemon filling to cover the top of it nicely. The crust baked up well and the filling set.. BUT- it tastes like a slightly lemony quiche over a shortbread crust. Not a horrible taste (though the eggy texture is a bit unsettling), but this can't seriously be a recipe for lemon bars. There's no way.
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 17, 2009
My family and I think these bars are super yummy! They are not too lemony so they are liked by all... even those that claim not to like lemon bars! These bars melt in your mouth! I brought them to my hubby's work and now every time I stop in his coworkers ask me when I will be bringing more lemon bars!
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Cooking Level: Beginning

Home Town: Slayton, Minnesota, USA
Living In: Marshall, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 14, 2009
These were so easy to make and were the perfect sweet treat! I made them for a camping / tailgating weekend... they traveled well and there were none left at the end of the weekend!
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Cooking Level: Expert

Home Town: Georgetown, Delaware, USA
Living In: Vienna, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 12, 2009
These were fantastic. Definately double the crust recipe; perfectly tangy and sweet, soft, delicious! Don't dust with confectioners sugar until just before serving, it gets absorbed into the bars otherwise. People were begging for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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Reviewed: Oct. 7, 2009
These are really good. I did add the zest of the lemon I juiced since I didn't see any reason why it should go to waste. I followed the recipe to a T they are a thin bar but pack a lot of flavor with the added zest. I didn't have a hard time cutting them at all they sliced nice and pretty =))
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Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 6, 2009
They tasted delicious, but every time I make them, there never seams to be enough lemon filling on top. And a little hard to cut into squares.
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Cooking Level: Expert

Living In: Alma, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 6, 2009
I thought the taste of these bars were perfect and that they are extremely easy to prepare. One problem; I couldn't cut them into neat bars. The lemon filling is too liquidy and they were quite messy. Doubling the flour and eggs as gourmetmom suggests seems like it wouldn't help with this issue. Unless I cut down on the eggs and left the rest of the recipe in tact...not sure what to do.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 4, 2009
pretty good! Even worked with 2 eggs since I didn't have 3 on hand! Also turned the temp down to 350 and you definitely need to watch the crust! I will make these again!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 1, 2009
These are great. Very easy to make. I have also made them with Key lime juice, since I live in florida and everyone here loves key lime. These are a home made staple for me. I have people at my job request these...:)
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Cooking Level: Intermediate

Home Town: Oceanside, California, USA
Living In: Jupiter, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 21, 2009
For some reason these didn't really turn our for me. They were VERY tart and the top ended up having a very odd texture. The crust was good though. I'll def. use it for the bottom of other things, like fruit pizza!
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Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 13, 2009
These were pretty easy to make, but I thought it lacked a good lemon flavor. I think if you would add some lemon zest too it would help bring out the flavor more. I think I overcooked the crust a bit so it was kind of hard.
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Cooking Level: Beginning

Home Town: New Cuyama, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 12, 2009
With corrections, this recipe is fantastic. Definitely the best lemon bars I've ever tasted, and my entire family agrees. I didn't have time to cool them all the way before serving, and they were even more amazing served a little warm! FYI: I doubled the crust, and used 1 cup lemon juice and 2 cups white sugar in the filling.
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Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA
Living In: Emporia, Kansas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 10, 2009
20 minutes in my oven burned the crust...and continuing with the recipe just turned the whole crust black. The lemon topping was also terrible looking - I would NOT recommend making this recipe the same as listed!!! It's a waste of your time and ingredients. The recommendations many refer to where you double the topping is a great one - that worked perfect the 2nd time around! Thanks to that reviewer!!!
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Cooking Level: Intermediate

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