Reviewed: Mar. 28, 2013

I prepared this recipe last night. I made two minor changes -- I used baking powder instead of baking soda and I added lemon zest to the top crumbs. I also used my own lemon curd. The flavor is nice. My feeling is that there is too much butter in it. It feels greasy to the touch. It was also very crumbly. I will make this again with a few changes -- less butter or more flour. I haven't decided. It definitely needs some tweaking.

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Reviewer:

Sarah H.

Cooking Level: Intermediate

Living In: Fillmore, California, USA

Reviewed: Feb. 4, 2013

I didn't use baking powder or baking soda, after reading comments on the recipe, and it turned out great!

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Reviewer:

Jessie

Reviewed: Nov. 20, 2012

My husband loved this! I made tis for him on his birthday with special lemon curd Prine William gave to the military when was visiting Ottawa in 2011. Very good consistancy and even my little godchild helped make this.

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Reviewer:

Christina_Papou

Reviewed: Nov. 14, 2012

The flavor was very nice. I made the lemon curd from the recipe on this site - Fabulous. However, I rated this 3 stars because it oozed oil. (I wonder if there was an error when the recipe was posted. Could it have meant one cube butter instead of one cup?? The texture of the butter/flour/sugar mixture was like cake frosting, not "course crumbs".) I probably won't make this again.

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Reviewer:

Uncle-M-350

Cooking Level: Intermediate

Home Town: Tracy, California, USA

Reviewed: Sep. 11, 2012

Super Awesome!! I followed this recipe as is but I increased the fresh lemon juice to 3/4 cup (cause I like the sour zing), I followed another reviewer's advice and made homemade lemon curd (which is equally as yummy and easy to do), besides, I wanted more lemon filling than crust (just my preference), and I did not add the crust on the top, instead I just coated it with coconut and slivered almonds. These bars are super awesome, forget lemon bars, and here on out will be lemon CURD bars!

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Reviewer:

Cattledog Mom

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jun. 24, 2012

These bars are great, but I have to say re:the reviewer worried about sodium content of 1/2 tsp of b.soda, for a recipe that makes 40 servings, that is not a whole lot of sodium. If you have kidney disease, it would be a lot, but not in a recipe of this size.

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Reviewer:

karen2

Cooking Level: Expert

Living In: Barry, Illinois, USA

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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