The reviewer gave this recipe 1 stars. This recipe averages a 4.11 star rating.
Reviewed: Aug. 29, 2008
Sorry, I hate to give bad reviews, but honestly this was not good. It came out chewy and is just not what a lemon bar should be.
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Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Aug. 14, 2008
The recipe was really easy to follow and it worked out great. I added lemon zest and coconut to the top and they couldn't be more delicious! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 30, 2008
I did a half-batch and used 1-1/4 cups of graham crumbs with 4 TBS margarine and ½ TBS sugar for the crust. It was the perfect amount to fill the 8"-square pan which I lined with foil and sprayed with no-stick spray. I followed the rest of the recipe (although halved) except for only using 1-1/4 cups of sugar (it could stand to lose another 1/4 cup) and I omitted the confectioners' sugar. The lemon filling did get sort of sucked into the crust and it was still a little too sweet... But it was pretty tasty! I might make them again. Thanks for sharing, Carrie!
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 12, 2008
These were pretty good except for several things. The first was that my crust would not spread the entire pan so I had to make 2 bowls of it to get enough. They tasted good but were SO sticky. Also they were a little too sweet. I did not sprinkle sugar on top of them either. If I had done that I would not have been able to eat them due to the sweetness. Not too bad but has room for improvement.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 7, 2008
These lemon bars are great. I've made them twice and received lots of compliments both times for the combo of the graham cracker crust (you'll never make lemon bars with a different crust again) and the gooey lemon. Make sure you serve these with napkins around!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jun. 27, 2008
I made these in store bought mini graham crusts to save on time. I like how fast the mixture came together but I didn't like how much sugar is in it. I feel the finished product is way too sweet. It's very good nonetheless. Next time I will cut the sugar by at least half so that the lemon doesn't get overwhelmed. I used Fresh lemon juice and served with homemade whipped cream. 1 cup heavy cream, Vanilla to taste and sugar to taste beat until stiff peaks form and serve. 5 minutes with a stand mixer maybe 10 minutes with a hand mixer. Make sure everything is very cold.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jun. 23, 2008
So good. I've made it twice now & had rave reviews. It's the crust that sets these apart. Extremely rich, so cut them into tiny squares!
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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Mountain Home, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jun. 10, 2008
Well they tasted really good, however they were really hard to get out of the pan and sure didn't look like the picture!
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Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jun. 9, 2008
this was good i didnt have the mix for a 9x13 pan so i scaled it down to a 8x8 and after i tasted it i wished i had the full mix,try this you will like it.
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Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jun. 9, 2008
I made a few adjustments which were the only things keeping me from rating the original recipe with five stars. The graham crust required no mental adjustment for me--this is how my mom always made them! Basically because I wanted a really tart square, I added a splash extra lemon juice (regular ole bottled stuff) and did like nora and only added 2.5 cups of sugar. Added an extra tbsp or so of flour to the filling; it seemed a little watery. I also omitted the confectioner's sugar. As I say; I wanted 'em tart. Began eating them out of the pan only mostly cooled--a very good sign! In fact, I was shocked hear my ultra-picky fiance making happy noises while he ate.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: May 5, 2008
This was a good recipe. I didn't bake the crust long enough because I was afraid it would get too hard, so I took it out early. When I put it back in with the lemon mix, part of the crust started to float to the top. It also took me a while to get used to the graham flavor with the lemon. Not my favorite, but still good! Everybody still loved 'em!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Mar. 28, 2008
Very delicious. The graham cracker crust adds just a little sweet to the bars. I added about 1 tablespoon of lime juice. They turned out so good that I didn't come home with any leftovers!
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Cooking Level: Expert

Living In: Lakewood, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 29, 2007
These are much better than I thought they'd be. Be careful baking the graham cracker crust-15 minutes should do it. Mine started to brown along the edges. When making the lemon filling, I beat each ingredient for about a minute & ended up with a light & fluffy batter. I kept it in the oven an extra 5 minutes with the heat off, to set the middle of the lemon filling more. Will make again.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Sep. 16, 2005
This is the recipe I've been searching for!! I didn't try the graham crust (used a buttery shortbread-type crust instead), but the lemon topping was wonderful, even with bottled lemon juice.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Aug. 5, 2004
yummy - very rich - all the boys loved them. i think the graham cracker crust is a great idea - i would probably use less sugar next time!
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Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Apr. 19, 2003
This recipe turned out really good. It satisfied my craving for lemon and made enough to share with the girls. My friends and I liked the graham cracker crust better than the original.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.11 star rating.
Reviewed: Jul. 9, 2001
I really love this recipe for Lemon Bars! It's not traditional, as it has graham cracker crust but that is what makes it even sweeter...and even more goodie like...If you think you don't like Lemon Bars this is the kind of recipe that wins converts!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.11 star rating.
Reviewed: Apr. 16, 2000
It was hard to press the graham cracker crust firmly into the pan, so as a result the lemon topping soaked into the crust. I ended up with a lemony graham crust with a millimeter thick lemon layer on top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.11 star rating.
Reviewed: Feb. 11, 2000
This is a very good bar as is but I have also made it with key lime juice and cut the sugar down by 1/2 cup and it won raves from my family.
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