Reviewed: May 4, 2012

Best lemon bars I've made in a long time and I've tried many recipes. Easy too! I also really like it with lime curd...goes well with the coconut. Yum!

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Apr. 9, 2012

Love! I made these for dessert on Easter and everyone loved them! From the little kids to my parents and their foreign exchange student. I made fresh lemon curd (using the Microwave Lemon Curd recipe).

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Reviewer:

Stephanie

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Apr. 1, 2012

GREAT as is!

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Reviewer:

American

Cooking Level: Intermediate

Reviewed: Mar. 3, 2012

Sooooo good! I zested a lemon and used it in the flour mixture. It added an extra lemon taste to the bars. The cookie base would be great with raspberry or lime filling too.

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Reviewer:

parrish

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Feb. 27, 2012

Mmm...this recipe is a delicious and easy use for my leftover lemon curd! My curd didn't originally turn out so well (too thin), but it didn't matter with this recipe. I was expecting a bit more tartness, but as the other reviews stated, this is more of a dessert bar than a tart lemon bar. Love the shortbread-esque crust! I used baking powder, instead of soda, as suggested in reviews, and mine turned out great. Yummy warm, but I bet it will be great cold!

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Reviewer:

katiegus

Reviewed: Feb. 23, 2012

Loved this treat. So easy to make and quick too. Kid approved also. Plus I shared with coworkers and they thought I was a gourmet cook.

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Reviewer:

Laura Arena

Reviewed: Jan. 9, 2012

Loved the recipe but left out the B.S. The lemon curd is a great timesaver. However, as an older (and now wiser) person with kidney and blood pressure problems, this amount of UNNEEDED baking soda equals 25% of a normal person's daily need of sodium/salt; 1 tsp = 1231mg. (Also, [but not in this recipe, now y'all!] 1 tsp baking powder is 20% of the RDA for salt.) Most people don't realize that these two unnoticed (and oft unnecessary) convenience leavening agents are one of the reasons that folks have problems controlling their blood pressures. This is a great recipe (...except...if it needs a touch of salt, why not use a potassium-based salt substitute, which will "protect" and offset the sodium consumption? (Think about WHY hypertension has skyrocketed since the invention of these lovely products.)

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Reviewer:

CMartinKatLoverO6

Reviewed: Jan. 7, 2012

This recipe is wonderful. I make homemade lemon curd then use it for these bars = delicious!

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Reviewer:

raquella46

Reviewed: Dec. 11, 2011

This is the best lemon bar I've ever had. Followed the recipe exactly except I used baking powder, not soda and my crust was perfect. Made them for a party last night and everyone loved them.

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Reviewer:

Kai

Cooking Level: Expert

Home Town: Orange, California, USA

Reviewed: Nov. 28, 2011

I made these according to the recipe except that I used 14.25oz of lemon curd (the whole jar). These bars are wonderful! Now the kids want them all the time!

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