Reviewed: Jul. 5, 2008

the bars had a nice crispy top but were really soft on the inside. also, i had to triple the ingredient for the filling since it was wo obvious that there was too little filling at first. it was really too sweet for me, even though i'd already reduced the sugar and increased the lemon juice and added some lemon zest.

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rosi

	Cooking Level: Beginning
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Reviewed: Jun. 22, 2008

this recipe was fantastic! i've made it 3 times in the last month by popular demand. it's also super easy.

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katiemflynn


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Reviewed: May 31, 2008

YUMM, these were so good. I followed recipe exactly, except i did add a bit more lemon zest, and juice as we all like lemon flav. here. it was perfect. just sweet enough, not overly sweet with a touch of tartness. great summer time dessert.

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mykidsmom

	Cooking Level: Intermediate Living In: Hoosick Falls, New York, USA
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Reviewed: Apr. 23, 2008

These had a wonderful lemon taste, not too tart, not too sweet. We will mark this recipe as a "keeper". Thanks for a great recipe.

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Rebecca

	Cooking Level: Expert Living In: Bend, Oregon, USA
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Reviewed: Jan. 31, 2008

Absolutely delicious! This is now my only Lemon Bar recipe! Thanks so much!!

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AFMeyer

	Cooking Level: Intermediate Living In: Burnsville, Minnesota, USA
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Reviewed: Nov. 11, 2007

LOVE IT! I made these for a bake sale for my son and my family started nibbling on them right away!

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Liz in Crane, TX

	Cooking Level: Expert Home Town: Hobbs, New Mexico, USA Living In: Crane, Texas, USA
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Reviewed: Jul. 1, 2007

I added the extra butter and cut down the cooking time for the crust as recommended. The crust was fine, but tasteless. The lemon filling wasn't tart enough for me. Not a fan of this recipe

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Lauri


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Reviewed: Dec. 29, 2006

The first time I had a crunchy crust. 2nd time I added 1 tbs butter and baked for 15 min like the others suggested and it turned out perfect!

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TERESAWILCOX

	Cooking Level: Expert Living In: Sacramento, California, USA
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Reviewed: Sep. 25, 2006

Baked the crust for 20 minutes and it was almost completely burned. And the extra baking for 20 minutes of the topping would have sent the fire department.

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jonescatglendale


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Reviewed: Jul. 12, 2006

DELICIOUS!!! I followed the advice of the other reviews and added 1 extra tablespoon of butter to the crust mixture and only baked the crust for 15 minutes. I really love lemon so I added a HEAPING tablespoon of zest and 4 tablespoons of juice. MMmmmmmmmm perfect flavor. My 8 year old was so impressed that he said "these are better than Grandmas" but we won't tell her that ;) Thank you!!

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Schmoo2

	Cooking Level: Expert Home Town: Grand Rapids, Michigan, USA Living In: Bailey, Michigan, USA
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Reviewed: Apr. 23, 2006

Baked the crust for about 15 minutes prior to adding the lemon curd, it only baked for 20 minutes with the curd and it was really kind of overdone....I also cut the sugar in the filling down to 3/4 cup and added a tablespoon more of lemon juice, We will make these again, just the right amount of sweet and tart

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melis

	Cooking Level: Professional Living In: Stratford, Iowa, USA
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Reviewed: Dec. 4, 2005

Mine were 1/8 of an inch thick, i was disappointed

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jenny


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Reviewed: Jul. 2, 2005

This recipe was really good and better yet it was quick and easy. Instead of powdered sugar on the top for decoration I added a lemon icing(1/2 can sweetened condensed milk & 1/4 cup lemon juice) for extra lemony taste. Thanks for the recipe!

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MYFROHNER


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Reviewed: Jun. 1, 2005

This was a good recipe. I used lemon juice from a lemon and for half of the sugar I used Splenda

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SCLEVENGER82


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Reviewed: Apr. 5, 2005

Very good lemon flavor. I made these and my husband and I both thought the lemon was a perfect blend of sweet and tangy, not being too sweet. I didn't care for the crust, but my husband loves it. It had the really rich buttery taste of shortbread and was just too buttery for me. I'm giving this 4 stars because I loved the lemon, and next time I will use less butter and maybe try some milk so in the crust so it doesn't get too dry. Thanks Sallie.

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EARTHFLOWER


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Reviewed: Mar. 10, 2005

I liked the crust and enjoyed the overall taste of the bars when they were still warm. At room temp, however, there wasn't enough of the lemon filling to taste very "lemony." They tasted like shortbread with a little lemon curd on them. I may try doubling the lemon filling in the future.

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ALH97


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Reviewed: Feb. 1, 2005

Flavor was good but the crust got hard as a rock.

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Reviewer:

Lizzie

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Charleston, South Carolina, USA

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