The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
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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Photo by Lauren

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Expert

Home Town: Lake Ozark, Missouri, USA
Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Expert

Living In: Paramount, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 27, 2009
Very easy and delicious, I have never made lemon bars before so this recipe was perfect.
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Photo by Cooking Mamacita

Cooking Level: Intermediate

Home Town: Fort Stockton, Texas, USA
Living In: Odessa, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 26, 2009
Made exactly as recipie state and they are mediocre.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 24, 2009
These are one of my family favorite recipes.
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Pat

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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Reviewed: Apr. 23, 2009
This recipe was a hit at our house. It had a nice flavor and texture. It is sweet but that is a preference issue not a quality issue. We had to make an adjustment on the lemon juice because we only had an 1/8 c. of it so we added some lemon extract and water to make 1/4 c. Still it came out very tasty. I will use this recipe again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 22, 2009
Good but a little to sweet, even the kids think so too.
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Photo by Delicia

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 22, 2009
These were the best lemon bars I've ever tasted and they were easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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Reviewed: Apr. 20, 2009
These are fabulous. I've never made lemon bars so have no point of reference against the myriad of other recipes for lemon bars - but I'll definitely make these again. The shortbread crust to lemon topping ratio was perfect in my opinion. These result in thin bars (3/4 inch) but in a 9x13 pan I think saying you get 36 is stretching it a bit. I discarded (ie ate) the 1/2 inch edge around the pan because these bits tended to be over over cooked and got about 18 nice size bars.
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Photo by Kellygrrrl

Cooking Level: Expert

Home Town: Willingboro, New Jersey, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 20, 2009
Really really good... I followed advice and doubled everything for my large pan (10x14), downed the sugar and upped the lemon juice. The crust was a little thick but a great compliment to the tart lemon. I got lots of compliments and recipe requests!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 20, 2009
These are excellent!! The crust is sweet & buttery, the top is moist and lemony...I could eat them all!!!
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Cooking Level: Intermediate

Living In: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Photo by susan
Reviewed: Apr. 14, 2009
Mmmm, mmm, super yummy! I doubled the base and used the suggestions from the first review and I think it turned out wonderfully! Tart and sweet and definitely something great to look at. I shared a batch for Easter brunch and it was a hit!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 13, 2009
These were ok, not very lemony though, and I could taste the eggs and flour more than the lemon! Plus, I don't understand how people can "rate/review" a recipe that they didn't even follow, my pet peave on this webiste!!! Doing so leaves people with the wrong impression of a recipe, thinking it's better than it actually is (as written). If you alter a recipe, it's no longer the same recipe... therefore making your review irrelevant. So annoying.
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Photo by luv2cook4myMAN

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA
Living In: Flagstaff, Arizona, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 12, 2009
I followed the changes everyone was raving about and they didn't turn out well. They had a think skin and a somewhat rubbery texture... I would not make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 8, 2009
Perfect lemon bars. I made modifications because I love them tart and not very sweet. No change to crust except that I used an 8 x 8 pan, and baked it for 15 minutes at 350. Do not overbake! It will not be browned and it should not be. I was going to follow Gourmet Mommy's modifications but I only had 3/4 cup lemon juice, so I used 5 eggs, 5 TBS flour and 1 1/2 cups sugar and they turned out PERFECTLY! Tart, thick and very yummy!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 5, 2009
Fabulous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Photo by Cook4U
Reviewed: Apr. 4, 2009
I halved the recipe and followed gourmetmommys suggestions. Just how lemon bars are supposed to taste.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 3, 2009
Followed the recipe exactly except I only had whole wheat flour and it turned out pretty "eh". The edges came out a little burned and hard so I had to trim it off. The lemon filling was really sweet, I tend to like a little more tartness. I will try another recipe before I come back to this one.
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Cooking Level: Beginning

Living In: Seattle, Washington, USA

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