Reviewed: Mar. 24, 2009

DELICIOUS!!!! My husband was crazy over them... I doubled the crust and followed GOURMETMOMMY's suggestions but did make a few alterations. I did not use food coloring and they were still pretty. I am sure they could have been yellower but it worked. After juicing three lemons, I only had 3/4 C of lemon juice so I topped the juice off with Countrytime Lemonade. I was nervous, but it worked!!! And lastly, I baked them in the metal pan but lined it with parchment paper and they came out beautifully!!!! This recipe is deninitely a keeper!!! ***Note: With the alterations from GourmetMommy, I think the bars were tart (which I like) but if you are looking for a sweeter bar, the alterations may not be for you!!****

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LuvTheseKids

Cooking Level: Intermediate

Home Town: Woodhaven, Michigan, USA

Living In: Rockwood, Michigan, USA

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Reviewed: Mar. 24, 2009

I made this recipe tonight and it turned out great! I did change a couple of things, I added the juice of one whole lemon and did not add as much sugar as asked for in the lemony part, I prefer less sweet and more tart! Yummy!

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jevb

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2009

This is a great lemon bar recipe! I love the crust. I used one large lemon for the 1/4 cup lemon juice. It was very easy to preare and to cut. Everyone enjoyed them. I will use this recipe again and I may try to use some fresh lime juice as well for a twist!

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Cindy A.

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Reviewed: Mar. 17, 2009

I have made this recipe both as lemon bars and lime bars - both are delicious. If I am using fresh lemon (or lime) I add zest of the fruit too. The recipe reminds me of the lemon bars my grandma used to make. I make the recipe dairy free by using Earth's Balance dairy free margarine.

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JustKC

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

Impressed but not overly impressed - followed the recipe exact and the edges burned.

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FTBLOSU

Cooking Level: Professional

Home Town: Upper Arlington, Ohio, USA

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Reviewed: Mar. 16, 2009

Excellent recipe and very easy, I doubled the filing ingredients but realised I only had 4 eggs. It still worked out great. I wasn't able to cut them into nice neat little blocks.

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Wishmouse

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Reviewed: Mar. 13, 2009

These were okay, but I will not make them again. I did made them exactly by the recipe. I do agree that 375 is too high to cook these. The crust was okay but a little chewy around the edges, and the filling was fine, but browned very quickly. I sat the timer for 20 minutes and they were very brown on top when I took them out. As far as flavor, I did not think that they were too sweet, but would have liked them a little more tart, maybe they just needed more lemon juice. They are good, just not one of my favorite recipes.

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Ann Karr

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Reviewed: Mar. 8, 2009

Turned out great! Everyone loved them

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OAKRIDGEDUDE

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Reviewed: Mar. 5, 2009

Yes, PLEASE do double the topping recipe as GourmetMommy recommends. These are AMAZING!!! Below is her recommendation: "My alterations make this a five star recipe, in my opinion. I like my lemon bars tart, not sickening sweet. Here's what I do: Decrease temp to 350 degrees. Leave crust the same, put in 9 x 13 enameled metal pan. Bake 15 min. For filling, double flour and eggs, use 1 C lemon juice and 1 3/4 C sugar. Add 3 drops yellow food coloring. Bake 20 min."

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Julia

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 3, 2009

I've made these twice, and both times had to put them in the freezer because they weren't getting eatin fast enough. not a favorite recipe for me.

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Jesse

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Reviewed: Mar. 1, 2009

I gave it 4 stars because I followed GourmetMommy's suggestions on the filling and also doubled the ingredients for the crust. I don't care for sweet lemon bars and these changes made the perfect tart bar.

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L.Reid

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Mar. 1, 2009

I used the recipe as stated, except I doubled the lemon filling ingredients! I overcooked mine by about 3 minutes, and the edges got too chewy and caramelized. So if you double the filling using the original recipe, watch it closely. I baked it at 350 (for the filling) and 375 (for the crust). Other than the chewy edges, these were really good!

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ElizabethLeigh

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

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Reviewed: Feb. 27, 2009

these are fantastic. I followed GOURMETMOMMY recommendation to double the eggs, lemon juice, and flour, and they turned out great. I have been wanting lemon bars for a few days now, and these hit the spot.

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Isaac Hewitt

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Reviewed: Feb. 22, 2009

Wow so many conflicting reviews! So I made the recipe as is except for increasing the lemon filling by 50% because it just didn't look like enough. It probably would have been but I like the semi gooey middle so I think I'll stick with it. Only one of my kids liked it but I think lemon is subjective and both us adults thought it was fantastic. We are southerners at heart and so prefer the sweeter version like the original recipe.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Feb. 22, 2009

These are quick and easy, for people with busy lives these lemon bars taste like you spent all day in the kitchen, not under an hour!

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grandchefdecuisine

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Reviewed: Feb. 21, 2009

fantastic. i brought it for a potluck and people went nuts. it has a yummy crust, i upped the lemon juice from 1/4 cup to almost 1/2 cup.. i like it lemony!

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katie

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 20, 2009

Followed recipe as is...turned out way too thin. Not like any bars pictured. I, too, reduced oven to 350 for crust and baked for 15 minutes. Then added filling, baked for 20 minutes and got really brown and dried out. Will try again, but with other reccomendations. Sorry, but this recipe needs some work.

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Donna2008

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Reviewed: Feb. 20, 2009

This recipe only gets 4 stars from me because I also followed GOURMETMOMMY & beebeebaker's advice and made the same changes to the ingredients. However, my oven cooks cooler so I did adjust the temp up to 375. Yummy! If you like your lemon bars tart like I do, don't make this recipe exactly like it says, go to beebeebaker's review for instructions.

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BethanyD

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Reviewed: Feb. 19, 2009

These were delicious - the perfect lemon bars. Watch your oven closely though, mine tends to run hot and the sides were browned a bit much for my taste.

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