Reviewed: Apr. 22, 2012

good...needs more lemon (easy to remedy)

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2 users found this review helpful

Reviewer:

redfraggle37

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Reviewed: Apr. 14, 2012

Followed the recipe except I didnt have any lemon extract, so I just used more lemon juice and lemon zest. Yum!

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1 user found this review helpful

Reviewer:

Roxxx

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

Reviewed: Apr. 7, 2012

Very very good! I've heard of Lemon Bars but never tried them. This really made me love them! My mom also really love them =)

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1 user found this review helpful

Reviewer:

FoodLover

Cooking Level: Expert

Reviewed: Dec. 16, 2011

My family loved them!

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2 users found this review helpful

Reviewer:

Gingy365

Reviewed: Sep. 13, 2011

I made this exactly as stated except I doubled the filling (I like less crust) and they were fantastic! Will make again!

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4 users found this review helpful

Reviewer:

sarah d

Reviewed: Aug. 28, 2011

Way Sweet. My kids loved them - they truly will not go to waist. But I don't think I will be making them again.

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1 user found this review helpful

Reviewer:

KellTell

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Aug. 4, 2011

Oven temp seems way too high for this recipe. Crust came out browner than anticipated. Topping cooked way too fast. Greased and floured the pan and added fresh lemon juce and 1tsp lemon zest.

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6 users found this review helpful

Reviewer:

tekkboi

Reviewed: Apr. 30, 2011

Wonderful and very simple to prepare! I used 1/2 fresh lemon and 1/2 fresh lime for a little twist and they were really good!

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2 users found this review helpful

Reviewer:

paulafrantz

Home Town: Winnemucca, Nevada, USA

Living In: Tuolumne, California, USA

Reviewed: Mar. 17, 2011

these were pretty good but it was mostly crust with a thin layer of filling. next time i'll be sure to double or maybe triple the filling ingredients

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9 users found this review helpful

Reviewer:

monoceros002

Cooking Level: Intermediate

Living In: Cape Cod, Massachusetts, USA

Reviewed: Feb. 21, 2011

Excellent recipe! I used 1/2 cup melted butter for the crust instead of 1/3, and 1/2 c sugar instead of 1 c sugar for the topping and it was still very sweet. I also recommend either halving the crust or doubling the filling, and adding twice the lemon juice and lemon extract. WATCH THIS CAREFULLY while it bakes - very easy to overbake. Use minimal oven times.

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20 users found this review helpful