Reviewed: May 27, 2008

Very easy to make, and super good! It reminded me of a "tastykake" brand lemon pie. Soo good.

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Martha Lee

	Cooking Level: Intermediate Living In: Philadelphia, Pennsylvania, USA
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Reviewed: May 4, 2008

These were great... My family loved them and they were finished soon after serving them!

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HotMammaChef

	Cooking Level: Expert Home Town: Watsonville, California, USA Living In: Pretoria, Gauteng, South Africa
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Reviewed: Apr. 9, 2008

Very nice recipe. The lemon was just perfect, Even my dad (who hates lemon bars) loved them.

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Amy


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Reviewed: Mar. 4, 2008

Awesome, Awesome, Awesome!!! I used 2 lemons for the juice and zest!! Drizzled with a thin frosting made with powdered sugar and lemon juice for a little extra zing and sweetness.

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Amy W

	Cooking Level: Expert Home Town: Saukville, Wisconsin, USA Living In: Belgium, Wisconsin, USA
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Reviewed: Dec. 4, 2007

Very yummy recipe. Easy, even though it can get messy at times (with the dough). I will be making this again. Reccomended to everyone!

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Tori

	Cooking Level: Intermediate
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Reviewed: Sep. 28, 2007

Scrumptious!

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I thought these were pretty good, my only complaint is I thought they had a bit of a strong egg flavor. I would still make these again though. My dad absolutely loved them... which is saying something because lemon bars are definitely not his thing!

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Brooke E.

	Cooking Level: Intermediate
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Reviewed: Nov. 7, 2006

Did not care for these , i too thought the crust was to thick and not enough lemon filling. I have have diffently had better.

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Libs


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Reviewed: Jun. 29, 2006

I thought these lemon bars were delicious! I followed the recipe as it was printed, although I decreased the temperature to 340 and kept a close eye on things, because my oven bakes a bit faster than it should. There was just the right amount of crust and just the right amount of lemony topping. Although some reviews stated they didn't look very nice, I disagree! They looked fine when they came out, and after they cooled the top was certainly firm enough to withstand a sprinkling of powdered sugar. I'm definitely going to make these again, and i'm also going to try them with a mixture of lemon and lime juices.

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Jackie P

	Cooking Level: Expert
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Reviewed: Sep. 3, 2005

So easy and delicious! I had been searching for the perfect lemon bar recipe, this is it.

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YSAMFM


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Reviewed: May 26, 2005

I agree with another reviewer that the crust was way too thick. We also did not like the texture of the lemon on top. I thought I did something wrong the first time so I made it again. Sorry but I had the same results. Will not be making again.

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Mar. 3, 2005

This is exactly the lemon bar recipe I was looking for. I love the crust and the filling, they are plenty lemony. They are very easy to make!

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COLE7626

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: Feb. 7, 2005

THIS WAS VERY GOOD. MY FAMILY ATE THEM SO QUICKLY I HAVE TO MAKE MORE SOON, LOVE THIS KIND OF RECIPE. THANKS!

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LOVETOCOOK4U


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Reviewed: Jun. 27, 2004

These are good. Easy to make. I used lime zest for a different twist. It is a good idea NOT to sprinkle with powdered sugar until just before serving.

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1DODIE


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Reviewed: Apr. 15, 2004

These were wonderful-be sure to cook them until the filling sets. I had to cook the crust much longer than ten minutes, but it all turned out great. Thanks!

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GODSGIRL684


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Reviewed: Apr. 13, 2004

Definitely a good lemon bar, but not lemony enough. I have made this many times now and I add the zest of a full lemon to make them really tangy. If you add more lemon juice they can get too runny. But, you really do need to cook this longer than 20 mins (at least 25-28). I personally love the thick shortbread crust. Sprinkle with powdered sugar just before serving or it just soaks into the bar (powdered sugar makes them look much more appetizing and pretty!)

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KIMBERLYT1


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Reviewed: Mar. 19, 2004

Until I find something better I'll continue to use this recipe. It was just fine, and with twice the lemon of the other recipes I imagine it must be superior, as I certainly wouldn't want less lemon juice. However, somehow it just isn't quite what I had in mind. Everyone loved them, though, and the entire pan was gobbled up quickly by adults and kids alike.

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MOIREBRI

	Cooking Level: Expert Living In: Blue Springs, Missouri, USA
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Reviewed: Mar. 13, 2004

I just made these for the first time and they came out fine. Next time I'll just bake the crust for a shorter time as my oven uses hot air and tends to dry things out quickly. The filling is fabulous! Thanks!

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DABINKEE


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Reviewed: Feb. 25, 2004

I thought there was too much dough and not enough filling. it took a lot longer to cook than 20 minutes. The filling tasted perfect though! next time I will use a large pan and double the filling. My pan was empty in 24 hours. Thank you for the recipe!

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Jen Levin

	Cooking Level: Expert Living In: Tempe, Arizona, USA
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Reviewed: Dec. 27, 2003

This is an great, simple recipe that I make with my 3 year old. If you halve the lemons and then nuke them for 10 seconds or so you can get a lot more juice. Super good.

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stefanardo


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