Reviewed: Nov. 21, 2008

Best lemon bar I've EVER had!!! These are amazing!

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Karis T.

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Oct. 12, 2008

Wow. Lemony delish bliss :) Followed recipe as written and they turned out fabulous!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Oct. 7, 2008

Good but seemed like there wasn't enough lemon curd so maybe I got the smaller jar. Next time will use to or find a larger one becuase it was mostly crust and a little bit of lemon. But super easy and yummy.

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VIRTUALESLIE

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Sep. 8, 2008

Very excellant! I cut the baking soda too, still turned out fine. I actually used a smaller pan (I had a hard time spreading out the crust on a 9X13 pan, it just wouldn't cover) and still turned out great. Wonderful flavor! Too bad I'm watching calories! Yum!!!!

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Nancy

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

I got a jar of lemon curd from my mother-in-law and having never tasted it before, decided to try it in this recipe. As someone who generally doesn't like lemon-flavored desserts, I was skeptical about trying it, but I am so glad I did! My pan was a bit smaller than the one listed in the recipe, so the topping ended up being a bit thicker (like a crumble) but no one seemed to mind! Be sure to mix until the dough is nice and crumbly, as the bigger chunks of butter will make the taste of the bars uneven. I used less butter (2-3 T. less) the second time and it turned out just as good. I also replaced the chopped almonds with shaved almonds, making the topping less crunchy.

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Landis

Cooking Level: Intermediate

Home Town: Paris, Île-De-France, France

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Reviewed: Jun. 7, 2008

Too much crust, not enough lemon! I left out ~ 1/4 of the top layer crust, and it was still too much of the dough aspect, and not enough flavor. I would suggest doubling the lemon curd and keeping the amount of dough the same.

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bonkselle23

Cooking Level: Beginning

Living In: New York, New York, USA

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Reviewed: May 6, 2008

Great basic bar recipe but I leave out the baking soda in the crust because it is not necessary. Also, when time permits, homemade lemon curd is the best. Thanks for submitting.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 14, 2008

This was good, but like a few others said, I thought the crust was too buttery/greasy. If you're expecting a "lemon bar", this isn't it at all. A very different version--think lemon dessert bar. Ours wasn't too sweet at all, so it really depends on what kind of lemon curd you use. Homemade vs. several different brands out there= different levels of tartness. I used Trader Joe's curd and would've like it a little more lemony, so would use some lemon zest in the curd or the topping. I'd also cut the butter down by at least 25%. I'd also be interested in trying the crust w/baking powder as one reviewer mentioned. It's a good dessert bar but I think it could be excellent with some changes.

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1JOHN513

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Reviewed: Mar. 30, 2008

Excellent bar cookie, crunchy, light, great lemony flavor and so easy!!

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riblet

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2008

THIS WAS SO GOOD i put one zest of lemon in for extra coz i the curd i had was not very lemonny. I would definately try this again and the next time i try it, i would use a little more lemon zest and lessent the amount of butter by half or 1/3. It was a bit too oily and buttery.

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mcrissohot

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Reviewed: Mar. 22, 2008

Ohhhh, so good. Hubs even liked them and he generally doesn't like lemon period...except squeezed on fish. I halved the recipe (used 8x8 pan) and used almost a full can of lemon pie filling, to which I added the juice and zest from half a lemon to freshen it up. Because I knew these would be a more delicate bar dessert, I used sliced almonds rather than chopped, and I was more than pleased with the modifications I made. Rich and buttery, refreshingly lemony, not too sweet, pretty and perfect little dessert.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 10, 2008

Yum! Made them in a 9x9 pan and had to increase 2nd baking time by 15 minutes. 5 star delicious!!

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howdyalikedemapples

Cooking Level: Expert

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Reviewed: Mar. 5, 2008

Wow....these are super lemony! I used a homemade lemon curd, other than that I didn't change a thing!

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VbCook

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Feb. 28, 2008

Sorry, I was disappointed in this bar. The lemon curd flavor was so strong you couldn't taste the coconut. The shortbread layers seemed dry. I wouldn't try again.

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Lorrie Foust

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Feb. 15, 2008

I enjoyed making this recipe. I used the "Perfect Lemon Curd" recipe to make the curd and it turned out great. I wasn't really happy with the crust in this recipe. I thought the taste of the filling was really good though. Might just have to experiment with the crust.

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SAXYBONE

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Dec. 7, 2007

This recipe is going on my yearly holiday baking list. It turned out perfectly!

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L. Griffiths

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Nov. 19, 2007

The crust was good, but these turned out waaayyy too sweet. I would cut the sugar in half and add lemon zest.

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mofun

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Reviewed: Sep. 12, 2007

This recipe should have baking powder, not baking soda in the bottom crust. Made many years.

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Niesgirl

Cooking Level: Intermediate

Home Town: Waunakee, Wisconsin, USA

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Reviewed: Sep. 5, 2007

Made these for my coworkers and they LOVED them!! I would recommend

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calgopgal

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Reviewed: Sep. 1, 2007

I found this recipe when I was searching for a use for extra lemon curd from a Lemon Meringue cupcake recipe (I highly recommend "A Baker's Field Guide to Cupcakes" by Dede Wilson by the way). This lemon bar recipe is simple and delicious! The baked part of the bar is basically a shortbread cookie, which was rich and buttery. On the top we used almonds and coconut, and put it all in a smaller pan for thicker bars. Even though I've been baking all this lemon stuff, I am not normally a big lemon fan. However, homemade lemon curd is so yummy even non-lemon fans are won over by it. I found these bars an excellent use for it and they were a big hit when I brought them to the party!

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k.c. johnson

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