Reviewed: Jul. 24, 2008

Gosh these were so good! My neighbors and I ate them in 1 night. Had to make them again the next night and they were gone again! So good. Perfect recipe!!

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KWald


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Reviewed: Jul. 24, 2008

These were only OK in my opinion. I prefer a more tart lemon bar, and found these much too sweet. I think the proportion of crust to filling is off too. While the crust is delicious, there needs to be more filling. I will look for another recipe that has a tart filling, but may use the crust from this one.

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Auntie D in MN

	Cooking Level: Intermediate Living In: Woodbury, Minnesota, USA
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Reviewed: Jul. 22, 2008

This is a good lemon bar recipe. Not amazing, but not bad either. I think that many of the alterations suggested by other users are a matter of personal taste, and not necessary to the success of the recipe "as written". My husband took them to work with him and everyone enjoyed them! I'll probably make this one again.

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KMBRLYB

	Cooking Level: Expert
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Reviewed: Jul. 22, 2008

Doubled the lemon filling and they were FABULOUS!

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jojo

	Cooking Level: Expert
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Reviewed: Jul. 21, 2008

taste is great, but the didn't care for the form! this thing completely fell apart and cracked, and it's just a gooey mess. maybe it's because i used one of those silicone pans. it probably would have stayed together more in a metal or glass pan? i was making this for a potluck, but i've got to pick up something else to bring. i cannot serve this. i give it two stars since it tastes good, but i will be searching for another recipe.

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TALULABELLE28

	Cooking Level: Intermediate Living In: Mountain View, California, USA
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Reviewed: Jul. 20, 2008

i made these as written, however, i will now use others recommendations for doubling the filling and not putting the topping to the edge of the pan. mine turned very brown and hard around the edges. i simply cut out the middle and at the "bones" later on.

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njmom

	Cooking Level: Intermediate Home Town: Middletown, New Jersey, USA Living In: Sayreville, New Jersey, USA
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Reviewed: Jul. 14, 2008

I've made this recipe a few times and, while good, I've always had a bit of trouble with it. The crust is difficult to cut through and the topping never sets very well. These bars taste great, but end up being very messy and not visually appealing, though it could very well have something to do with my oven or the pan I'm using. I think I'll try a new recipe the next time I'm making lemon bars, though.

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Christie

	Cooking Level: Intermediate Living In: Chicago, Illinois, USA
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Reviewed: Jul. 11, 2008

I made this with the recommendations from GourmetMommy & they were 5 star! Definitely double the filling to match crust!!!And when patting the crust into pan push it up the sides just 1/4" or so. The only addition I had was to add a tbsp. of lemon zest to filling and they were perfect! Crust was like shortbread, buttery, yummm & filling was lemony with just the right amount of tartness. They were even better the second day. If they last that long!!!

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Angelfire

	Cooking Level: Professional Home Town: Buffalo, New York, USA Living In: Albuquerque, New Mexico, USA
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Reviewed: Jul. 10, 2008

One of the best I've tried!

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pinklollipopgirl


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Reviewed: Jul. 10, 2008

A good recipe. I used the original recipe. It turned out great. I did use a smaller tin, only because that is all I had.

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Sally Austin

	Cooking Level: Expert
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Reviewed: Jul. 9, 2008

Super good, super easy. I followed BEEBEEBAKER 1/9/07 recommendations with increasing amounts and the taste was fantastic - perfect levels of sweetness and tartness with a delicious shortbread crust. Thanks for the recipe!

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yummiestogo

	Cooking Level: Intermediate Living In: Southeastern, Pennsylvania, USA
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Reviewed: Jul. 8, 2008

This is a really good base recipe. I followed the advice given by Gourmetmommy because my husband and I both like our lemon bars more tart. I doubled the crust recipe but didn't use the whole portion. We like more "filling" than crust. I also used fresh squeezed lemons. They came out perfect! I didn't use the food coloring as I thought they looked yellow enough from the eggs. Definately will make again.

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JB


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Reviewed: Jul. 8, 2008

I followed the directions dilligently and these were not very good. I was baking for a bakesale and after several batches they were either too hard or too soft. The lemony taste was good but with it's inability to produce consistant results I'm afraid I wont be making it again....

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Nikki Caudell

	Cooking Level: Intermediate Home Town: Hebron, Ohio, USA Living In: Newark, Ohio, USA
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Reviewed: Jul. 8, 2008

These were delicious. I followed Gourmetmommy's suggestions to double some of the filling ingredients. They are wonderful! I will make these again.

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2tinytots


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Reviewed: Jul. 6, 2008

These are delicious, although I did modify them to suit my palate. I prefer tart to sweet. I don't think I modified them as much as others did, though. I didn't change the crust at all and did use a 9 x 13 pan. It was a thin crust, but it seemed fine and baked within the 20 min. I doubled the filling and used 2 C of lemon juice instead of a half cup. Bc I doubled the filling, had to bake an extra 15 min. Came out gooey, tart, and delicious. Thank you!

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pomplemousse

	Cooking Level: Intermediate Home Town: Pendleton, Oregon, USA Living In: Dumfries, Virginia, USA
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Reviewed: Jul. 6, 2008

i'm giving it 4 stars because i followed gourmetmommy's version and i think that if i didn't the filling would be too thin for my liking. i thought that the lemon bars turned out fabulous! i will definitely make this again :)

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chryz

	Cooking Level: Intermediate Living In: Tacoma, Washington, USA

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