Reviewed: Jun. 21, 2009

I used key lime juice instead and the bars were delicious. A big hit in our house.

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laura

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Reviewed: Apr. 26, 2009

Yummy!!

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whisper

Cooking Level: Expert

Home Town: Hayfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Apr. 11, 2009

This is always a hit. I like the low fat low sugar crust. I also add an extra tablespoon lemon juice. Thanks

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DOROTHYMARIE

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Reviewed: Mar. 23, 2009

Mmmm-Yummy. These were really good. I made them because it made a small pan rather than a 13 x 9 pan.(This was easier as I didn't have to cut my recipe in 1/2) I still prefer my own recipe. But this sure hit the spot and was loved by my coffee crew! It will be a keeper as it just the right size. Don't like to have leftovers! They tend to expand my jeans!!!

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nrgizrbune41

Cooking Level: Expert

Home Town: Western, New York, USA

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Reviewed: Mar. 1, 2009

I added extra butter, lemon juice and lemon zest to the recipe. It was a huge hit with everyone!!

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Wendi

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Reviewed: Jan. 20, 2009

humm humm heavenly

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barrannie

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

I followed recipe exactly! But did press shortbread bottom up sides. It was excellent. Cut in bars and refrigerate, untill cold, really easy to get out of pan.

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mik

Cooking Level: Expert

Home Town: Richmond Hill, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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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: Intermediate

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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. 9, 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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