Reviewed: Oct. 21, 2009

I made this for my family one day.I followed the recipe to the letter and it was just awful.Absolutely no one liked it.I will never make this again.

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sdrawdeal

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Reviewed: Jun. 19, 2009

My 12 year-old neice and I were looking for an easy recipe, and this one was it. We followed it to the letter and they were very good. Next time I may add more lemon and less crust on top.

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Karen

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Reviewed: May 17, 2009

I did not care for these. I got a huge stomach ache and almost threw up!

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Gabby101

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Reviewed: Mar. 25, 2009

These are by far the best lemon bars i have ever tasted!!!!!

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Christina

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Reviewed: Mar. 3, 2009

I loved this recipe! The Lemon filling in the middle is different and it tastes great! I will totally make this again!

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robin

Cooking Level: Intermediate

Home Town: Kingston, New York, USA

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Reviewed: Dec. 9, 2008

I made these twice, because the first batch didn't have enough of a lemon flavour.The second time I used the amount of lemon juice called for and added 2 teaspoons of pure lemon extract.Much more of a lemon ZING....Give it a try !

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Judith

Cooking Level: Expert

Home Town: Williams Lake, British Columbia, Canada

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Reviewed: Jun. 17, 2008

Buttery, lemony and wonderful! Served these at father's day brunch and was a big hit. After reading other reviews, I did use 2/3 of the crust-crumb mixture on the bottom and 1/3 on top. That seemed just right. The crumb mixture does still cover the entire top (unlike some other types of crumb toppings that are just a sprinkling on top). Personally, I thought this made them easier to cut and not so gooey to handle. Will make these again.

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Kris

Cooking Level: Intermediate

Living In: Auburn, Washington, USA

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Reviewed: Mar. 12, 2008

it was easy but it didnt have much flavor. It was more of a shortcake. It was still good

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joan

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Reviewed: Mar. 15, 2007

This was not what I expected. Tasted more like shortbread than lemon bars. Not completely bad (anything with 3 sticks of butter can't be completely bad!), just not very lemony. The filling seemed to be absorbed into the dough.

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LA ESPOSA

Cooking Level: Intermediate

Home Town: Salisbury, North Carolina, USA

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Reviewed: Sep. 4, 2006

Followed the recipe exactly and they tasted and looked just okay,but they do have potental.Next time I make these I'm going to use 3/4 of crust on the bottom,make more filling and add more lemon zest.Then I bet they will be a 5 star.

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AMARETTOSKIES

Cooking Level: Expert

Home Town: Angola, Indiana, USA

Living In: Manton, Michigan, USA

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Reviewed: Feb. 23, 2005

This recipe was really easy to make. It didn't have very much flavor though, I added 1/2 cup lemon juice AND lemon zest, and it still was bland. It's still edible, just not what I expected. I'll probably try serving it with some vanilla ice cream or something.

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Deanna

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Maastricht, Limburg, Netherlands

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Reviewed: Dec. 4, 2004

This recipe was okay, but it had way too much dough. I added 1 tsp. of lemon extract and the lemon flavor was good except the dough got in the way of really enjoying the lemon tatse. Next time I will halve or quarter the dough and bake in an 8x8 pan and adjust the baking time. Thanks for the recipe.

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pam

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Reviewed: Mar. 6, 2004

They tasted really good, but I didn't use all the dough. I used about half of it for the bottom and just sprinkled a bit of the rest on top. My boyfriend really loved them. He ate almost all of them in one day!

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ZAISTA

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Reviewed: Feb. 9, 2004

This recipe was bland - even my kids wanted more lemon flavor and less dough. Needs more color to make it pleasing to see on a table.

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MORTENSEN

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 1, 2004

the texture of these bars is great - i like the crumb topping on top and bottom. but the bar is fairly bland - not nearly enough lemon flavor. i think if i made it again, which i'm not sure i would, i'd add lemon zest to the filling mixture.

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TESSAJE

Cooking Level: Intermediate

Home Town: Cheverly, Maryland, USA

Living In: Cazenovia, New York, USA

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Reviewed: Dec. 20, 2003

real easy to make- tasted wonderful!!

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MICHAELLYNCH

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Reviewed: Aug. 26, 2003

These were good. Of course I changed the recipe slightly. I used 4 limes and 1 lemon, which gave me the 1/2 cup juice needed. Tartness seemed just right. As other reviewers suggested about the topping, I used about 3/4's of it for the base which gave a good sturdy base to cut, and did sprinkle the last 1/4 over the top. They were better the next day. I'm going to try another recipe from Ina Garten. Still seaching for the perfect lemon bar.

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MSFURIOUS1

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Reviewed: Aug. 5, 2003

These bars are lemony perfection! I did sprinkle the topping ontop of the lemon filling the first time but actually prefer to not put it on. I just dusted the top w/ sifted confectioners sugar before serving.

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ALOHATEXSGIRL

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Reviewed: Jun. 15, 2003

Excellent. They were gone the same day. I only had 1/4 cup of lemon juice, so I used 1/4 cup of lime juice also. Definitely a keeper.

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PYNSEY

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Reviewed: Apr. 17, 2003

This was good but we only made half the crust, who wants to cover up good lemon flavor. Also we used whole eggs instead of only egg whites. Who wants lemon bars with no color?

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HERCAMUR

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