Reviewed: May 18, 2009

I too hate when rating are given after completely modifying the recipe. I made 2 batches as written back to back. The first batch came out burnt and tasteless, the 2nd batch I decreased the cooking time on the crust and top to 15 minutes and they came out better. Next time I will find a different recipe or follow the suggestions to modify.

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Brandi

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: May 16, 2009

I played around with the proportions of lemon juice and sugar to my liking (1/2 c lemon juice to 3/4 cup sugar) and i doubled the recipe. For my crust i did my regular shortbread type crust, which is very similar to this and i prebake in a deep 10 x 10 stoneware pan for about 10 minutes and pour on filling immediately. Bake till filling is set. Good basic recipe, it made it easy for me to achieve the perfect balance of sweet and tart. Thanks!

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Charlotte

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Reviewed: May 15, 2009

I LOVE THESE. They are the greatest things in the world. They remind me when i was little and my older sister use to make them for me. I used a little less lemon juice since i didn't want it to be too tart. They are so good! They are creamy, ooey and gooey! LOVE THEM!

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cookinglovee!

Cooking Level: Intermediate

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Reviewed: May 14, 2009

I am a bit annoyed that people rated this recipe based on their modifications. I don't always have time to read the reviews so I look and if a recipe is rated well I make it. Well, mistake. This recipe has almost no lemon flavor. I made it EXACTLY as listed. The only redeeming qualities are the butter and sugar flavor it exudes.

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red42897

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Reviewed: May 13, 2009

They were good, I doubled the crust like some reviewers suggested. Dont do this WAY too much and it took away from it.

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Katrina

Cooking Level: Expert

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Reviewed: May 13, 2009

I have made this recipe many many times over the years and have had to edit it, still not happy with the turn-out. My main problem is it doesn't have enough lemon filling on top, nor is it tart enough. My secondary problem- which I find equally annoying, is the lemon top always disconnects from the crust when I cut them. So I will try Gourmet Mommy's suggestions and poke holes in the crust before pouring the lemon on top, so maybe it'll seep in and hold on.

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iLoveMaitreya

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Reviewed: May 11, 2009

I followed the recipe exactly and the bars were delicious. Very sweet and rich - you can only eat just one or two - with a refreshing lemon flavour. Tasty. My entire family loved them. The only thing that I might change is the crust. It seemed to be half crust, half lemon filling. I prefer more lemon filling, so next time I might double it or reduce the crust.

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Samantha

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Reviewed: May 9, 2009

I did not care for the crust - for fear of getting it to done, I don't think I got it done enough. Guess you should watch until it is golden brown (mine was a little pale). The crust will not get any browner when baking the filling I discovered. I did double the filling BUT with about 3/4 c. lemon juice and 1 3/4 c. sugar - I would suggest tasting till you get it to the correct tart/sweetness. It just is to much sugar for me with the sugar in the crust and the sugar in the filling.

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Michelle

Cooking Level: Expert

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Reviewed: May 9, 2009

I agree with others - the original recipe isn't that good, but with a few alterations, it's great. I followed the recipe and the base AND topping would have burnt to a crisp if I left them in as long as requested. I took the crust out after 15 minutes (it was already somewhat overdone) and the topping out after another 15. The finished product looked absolutely unappetizing and I thought I'd have to throw it out; however, it actually tasted pretty good. It needs more lemon flavor and MUCH better presentation, so as others have suggested, when I make this again, I'll add lemon extract and yellow food dye. I DO NOT agree with others who have suggested the crust or topping be doubled - there was a perfect ratio of crust to topping.

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cailin_t

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Reviewed: May 8, 2009

This was a great recipe. Double everything for a perfect bar!!

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MissAshlei86

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Reviewed: May 7, 2009

I almost followed the original recipe. Wished I'd have followed it completely. The bars were very good except I made them in a 11x7 pan instead of the 13x9 pan. They were too thick and gooey. Next time I will follow directions...my bad. Excellent flavor but I didn't like the texture. I'll give it another shot, the right way.

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DOLFANCHICK1027

Cooking Level: Expert

Living In: Tarpon Springs, Florida, USA

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Reviewed: May 5, 2009

followed recipe. very easy and great!

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StephD

Cooking Level: Expert

Home Town: Munroe Falls, Ohio, USA

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Reviewed: May 4, 2009

all those who have changed the recipe i can appreciate ur preferences but honestly other than the cook times are about 5 minutes each longer than needed this recipe is great as is & i never have a problem of any sort as written!!amazingly easy & delish!! baked as a thank u gift for my niece and she just went nuts!! i found the bake time is off and my oven is perfect temperature wise so i have to assume that maybe u should watch carefully when baking as i found that both times (lowest) listed are about 5 min. too long!! these will be in my repetore for years to come!!!

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floridatreasure1983

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: Port Saint Lucie, Florida, USA

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Reviewed: May 3, 2009

I made this recipe as written except for using more lemon juice. The baking time is off. The crust was burned before I added the filling- I can't imagine it would take 20 minutes in any oven. By the time the filling was set (~15 minutes), the entire edge was black and stuck to the pan. After 1/4 cup of lemon juice, we decided there wasn't enough lemon flavor, so I ended up using about 3/4 cup. Also, these are VERY thin. Not the thick bars I was looking for.

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Lauren

Cooking Level: Intermediate

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Reviewed: May 2, 2009

I made this recipe exactly as written and it turned out great. I had no trouble spreading the crust out as some people noted. I used real, salted butter. I wonder if some people used tub margarine or something. I have had mixed results in the past when I baked with margarine.

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bullcitybob

Cooking Level: Expert

Home Town: Lake Ozark, Missouri, USA

Living In: Durham, North Carolina, USA

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Reviewed: May 1, 2009

Made the changes suggested by Gourmet Mommy and this turned out perfect. Right amount of sweet vs. tart. Will be making this for my upcoming bake sale. Thanks for posting!

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Noemi

Cooking Level: Expert

Living In: Paramount, California, USA

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Reviewed: Apr. 27, 2009

Very easy and delicious, I have never made lemon bars before so this recipe was perfect.

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Cooking Mamacita

Cooking Level: Intermediate

Home Town: Fort Stockton, Texas, USA

Living In: Odessa, Texas, USA

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Reviewed: Apr. 26, 2009

Made exactly as recipie state and they are mediocre.

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briesas

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Reviewed: Apr. 25, 2009

These turned out really good. Very zippy but not too sour or sweet. The crust was a little hard to get out. I think it was the pan I baked it in. I used a 9X13 pan and I used 2/3 cup lemon juice plus some lemon zest.

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num.num.num...food

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2009

These are one of my family favorite recipes.

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Pat

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Bake Sale Lemon Bars

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