Reviewed: Oct. 27, 2009

This is the second recipe I tried and I love this one. My DH couldn't get enough of these. This is my go to recipe for lemon bars from now on. Thank you so much for sharing.

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cando91

Cooking Level: Expert

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Reviewed: Oct. 20, 2009

What an awesome recipe! I absolutely LOVED it! It was exactly what I was looking for in a lemon bar. I made 1 1/2 times the filling as recommended by tat2whttrsh aka Lambchop's Mom after reading a discussion regarding lemon bars on the RE. I loved the filling so next time I might even double it for more gooey goodness!

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Daisy K

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Oct. 8, 2009

I followed the recipe exact, making no changes. I found that baking the crust for 15 minutes was exact as was baking the filling for 20 minutes. I had no problems with burning or overdone anything like I have with other lemon bars. I couldn't wait to cut into this, so I let it cool for about 20 minutes before I dusted it with confectioners sugar and another 10 minutes after that before I couldn't wait anymore. The crust is almost shortbread like and the filling is better than others I've tried. I think it's good as is, but for someone who likes more filling and a little more sour filling, I might double the filling next time and at least double the zest. The reviewer before me is right in describing the filling as close to a lemon meringue. NOTE: The filling looks to be thin and you'll worry that it won't set up. It will. It's supposed to look like that. EDITED: Once it cools, the filling's tartness comes out a bit more and it's quite creamy. I think some of the other reviewers are right in making a batch and a half of the filling. I think it might be perfect then.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 4, 2009

They vanished overnight! Everyone said "tastes like more." Nice and moist,tastes just like a lemon meringue pie.

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ruhbr_ducky

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

This was easy to make and made a lot. I would have given it 5 stars, my husband and daughter chose 4 stars. The edges got slightly too dark with the suggested baking time, so I think next time I will reduce the oven temperature slightly. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 21, 2009

I made the recipe exactly as stated. I used the juice of 2 lemons to make the 1/2 cup of lemon juice required. I found them to be very lemony and sweet at the same time. Although my husband and I enjoyed the kids were not interested.

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RAISIN1

Cooking Level: Expert

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Reviewed: Aug. 21, 2009

I used this filling over a sugar cookie crust because I had it left over from another bar cookie recipe. The only change i made to the filling was adding some grated lemon zest to it. All I could say is WOW! it was soo good. The filling is very creamy and lemony. I did not dust with sugar becase the crust was so sweet and it was perfect. A really great balance of sweet and sour. I highly recommend adding some lemon zest as it really brings out the lemon flavor without making it more sour. Just grate up the zest from the lemon you are going to use for the juice but do it before you squeeze it otherwise it could be difficult.

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miki

Cooking Level: Professional

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Reviewed: Aug. 1, 2009

Added a little vanilla, as well. The crust is SO flaky and yummy.

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HIS_KID

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Reviewed: Aug. 1, 2009

I LOVED this recipe very easy and VERY DELICIOUS the only thing i added was Vanilla extract to remove the egg smell and taste from the Bars. Many Thanks Kukadog.

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Salwa

Cooking Level: Intermediate

Home Town: Khobar, Ash Sharqiyah, Saudi Arabia

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Reviewed: Jul. 27, 2009

Excellent recipe and quick and easy to make. A keeper!

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Laurie618

Home Town: Petaluma, California, USA

Living In: West Jordan, Utah, USA

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Reviewed: Jul. 18, 2009

These were very good, and very easy to make. I give them a 4-1/2 because I have had better, but unfortuntely my friend will not share that recipe, this recipe is very close to the best. I would definitely make these for dinner guests or gift for a friend. Follow other reviewers suggestions and double the filling! Good recipe!

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M

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Reviewed: Jul. 8, 2009

I've made this a few times now and everyone I've shared them with has loved them. Great recipe!

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LG

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Reviewed: Jun. 16, 2009

Just made these, and I was a little apprehensive since it was a true "from scratch" recipe, crust and all, but it was amazingly simple and the bars taste great! Some people have commented that they aren't lemony enough. I think they have quite a bit of tartness to them, I squeezed lemons to get the juice and I used the zest as called for. Wondering if some might be using bottled juice and/or skipping the zest and maybe that is affecting the tartness? Anyway, worth the effort.

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SB

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Reviewed: Jun. 8, 2009

Great flavor and taste, but I must have done something wrong. I followed the recipe exactly, but the lemon filling ended up being on the bottom and crust was on top. Will try again.

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Ellen77

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Reviewed: Jun. 6, 2009

I doubled the filling, and it was super delicious!! I was nervous about the crust, because I've never made one, but it came out just fine. I didn't have a pastry cutter, so I had to combine the ingredients by pinching them together. I also forgot to add the flour to the filling. I used the lemon juice from a plastic lemon and didn't add zest, but everything worked out perfect. The thing that I love about this recipe is that i have all of the ingredients [minus lemon juice] right in my pantry!

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LaShay

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jun. 5, 2009

these lemon bars are just perfect!!! will definitely make them again =)

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mnguarino

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Reviewed: Jun. 5, 2009

These are delicious! I made these exactly according to the recipe, with one exception. I forgot to add the flour to the filling! But they were STILL awesome!!! LOL :D I also got the sort of scum/foam on top, and it doesn't affect the taste, but for aesthetic reasons you can dust with the icing sugar and then it doesn't show. I also used golden caster sugar instead of white.

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NARAYANI

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Reviewed: Jun. 5, 2009

I did 1.5 times for the filling and regular amount of crust; glad I did. Taste was great for both brust and bars. However, the top of my bars got a weird texture on them. Like after I beat the mixture together there was a foam on top and it sort of stayed that way. I couldn't tell when I was eating them though. I am not sure if that is normal? Could be just me.

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Nikki

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Jun. 3, 2009

I love to bake, but this was my 1st time ever making Lemon Bars. Found this recipe, pic looked beautiful, sounded easy to make, and the reviews were really good. I have to say they were really delicious, along with myself, my husband and other family members really enjoyed them! Very nice lemon flavor, and I am a huge lemon fan. I too like others made 1 1/2 recipes of the lemon filling and it tured out perfect. Extremely easy to make and perfect for a Spring/Summer dessert, thanks :o)

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GinnyLovesWhenIBake

Cooking Level: Expert

Home Town: Bronx, New York, USA

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Reviewed: Jun. 3, 2009

I had lost my gram's recipe for lemon bars.I came acrossed this one and it seem very close to her's.Very easy to make and yes they tasted very very close to her's.Will make again.Thnkx :))

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