Reviewed: Jan. 4, 2009

Really yummy bars! Next time I make them I'm going to add more lemon filling and cook it a bit longer. Also, if you add the powder sugar, add when the bars are completely cooled and just before serving, but the sugar does make them a bit too sweet. Making them again for sure!

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Crystal

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

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Reviewed: Jan. 2, 2009

EXCELLENT...I will certainly add this to my recipe box!

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Lisa T.

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Dec. 30, 2008

Very easy to make. I made them for my boyfriend's family Christmas because I wanted to bring something other than the basic Christmas cookie. They were a hit!

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Sarah

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Reviewed: Dec. 27, 2008

Really good!! I reduced the sugar to 1 1/4 c. and replaced 1 tsp. of lemon flavoring for the lemon zest and added a few drops of yellow food color.

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DI3MOOSE

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

We loved these lemon bars. I wouldn't change a thing!

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Mo

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Reviewed: Dec. 24, 2008

I loved this recipe! Would've given it five stars but I made a change to the recipe just by doubling the amount of the filling, otherwise the crust would've been a bit much for me. Cooked for a bit longer than suggested, came out chewy, perfect and delicious!!

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suemat

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Reviewed: Dec. 23, 2008

I loved this recipe!!! I stuck to the recipe exactly...and it was delicious. I waited for it to cool before adding the confectionary sugar....It's a hit and was promptly added to my recipe box...

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ALLYZONA

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Reviewed: Dec. 22, 2008

These were sooooo good! The topping tasted perfect and so did the crust! I made it a second time and sifted the four and it tasted even better!

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Sloan

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

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Reviewed: Dec. 22, 2008

If you like the crust than this recipe is for you. I personally like the lemon on top and it wasn't very lemony even though I added an additional 1 tsp of lemon extract and there was barely enough filling to cover my crust. I will try again and cut the crust in half because it was good, just too much.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Dec. 22, 2008

i tatally <3 <3 <3 this recipe, it so gud!!

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svitlana

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Dec. 21, 2008

I made this recipe exactly as written, except for the zest which accidentally got thrown away before I baked the dessert. This is SO good, 1/4 of it is already gone, and it hasn't even cooled yet. So simple, I had everything on hand, and I adore the thick soft buttery shortbread crust.

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BreeAnn

Cooking Level: Beginning

Home Town: Palmer, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 20, 2008

The first time I made these I followed the recipe exactly and thought that there was too much crust. So I made them again and cut the flour back to 1 1/2 cups (mixed with the powdered sugar) and 3 Tblsps added to the egg/lemon juice mix. I used cold butter and cut it in to the flour with a pastry blender. I left all of the other ingredient amounts the same and thought this was a perfect ratio of crust to filling. I enjoy the taste of these bars best when they are chilled... An absolutely scrumptious "the best" recipe!

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gapch1026

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Reviewed: Dec. 19, 2008

The lemon filling of these lemon bars is amazing just as it is in the recipe. I used fresh lemons for mine, and wow! The the only thing I will change next time is the crust. It was bit too crumbly. Also it is very important not to over cook it. I cooked until just a little brown, but that was too long. Next time I will use a 1 2/3 cups of flour, and only cook until just the edges are a little brown. All in all the is a great and easy recipe. I will certainly make these again!!

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landian-123

Cooking Level: Expert

Home Town: Columbia, Missouri, USA

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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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Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

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Reviewed: Jun. 5, 2007

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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Lemon Pie Bars

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