Reviewed: Nov. 23, 2009

Came out delicious,,,i will make again!

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AmberLaShell

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 14, 2009

the lemon flavor was perfect for me. tartness is a matter of personal preference in lemon bars, if you like it more lemony, add more juice. i made it both ways and preferred the recipe as-is.

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edorathy

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Reviewed: Nov. 7, 2009

Yummy so good!These were absolutely wonderful! I love lemon so I added 1tsp of lemon zest to the crust and 1 tsp lemon zest to the filling. Instead of melting the butter I cut it into the flour with a pastry mixer.

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seattlemama

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Reviewed: Oct. 25, 2009

I found the crust to be far too thick and was composed of too much butter and flour. Also I would add less lemon juice if I was to make this again because it was quite strong. So overall it tasted like lemon juice mixed with butter and flour. Not satisfied at all.

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jaspr711

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Reviewed: Oct. 25, 2009

READ THE REVIEWS 1st and search by most helpful. These lemon bars are great, but you have to make the suggested changes. I perfer Paige's suggestions the best.

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Pumpkin Pie

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Reviewed: Oct. 12, 2009

Oh boy do I regret not reading the reviews here and making the proper modifications! The recipe itself made me a rock hard crust with a paper thin filling that tasted like nothing but sugar. I didn't get a tinge of lemon flavour. So its now 3am, and I am trying to find a dessert to make with whatever ingredients we have on hand for Thanksgiving tomorrow!

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Janna

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Reviewed: Oct. 7, 2009

These were absolutely AWESOME... I was worried at first, because I accidentally added the sugar directly into the eggs and beat that first, THEN I added the lemon juice into the egg mixture... and i was concerned that the mixture was too murky and frothy... wasn't sure what to expect. Well.. the lemon filling did brown, which I'm pretty sure was not desirable, so I dusted it with confec. sugar and all was well... I will make these again and again. I was told they were "bakery-quality" by many people.

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GreenMama

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Reviewed: Oct. 6, 2009

followed recipe as is and they came out DELICIOUS! will be making them again:)

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uniqlo19

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Reviewed: Sep. 16, 2009

Best lemon bar recipe ever! It's also pretty easy and doesn't have a lot of ingredients. Delicious.

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WILKSTER2

Cooking Level: Intermediate

Living In: Williamsport, Pennsylvania, USA

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Reviewed: Aug. 30, 2009

These were good. I added more lemon juice but followed the recipe other wise. I will make these again for something different and for those that are lemon lovers.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Aug. 27, 2009

It was a BIG hit at the family BBQ. Gone in 60 seconds! (or maybe a little more)

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Bess

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Reviewed: Aug. 20, 2009

I had a bag of lemons going to waste so I thought-why not? So glad I did! They taste so fresh and yummy. I zested two lemons into the crust just for extra lemon essence. My one issue was determining when they were done-in my oven they were brown on top after 20 minutes but turned out the filling wasn't set in the middle after. Watch carefully. Thank you for sharing the recipe.

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Aug. 20, 2009

Have to say right off that I would never melt butter when making a shortbread. The butter should be cut-in using a pastry cutter or knife and fork. Melting clarifies--separates the butter oil from the whey. It's much better to treat the butter as you would for any pastry and use it cold. Substituting 1/4 rice flour for the regular flour enhances the crumb texture of the shortbread.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Aug. 12, 2009

i only had one stick of butter so i used it and a little veg oil with some lemon juice for the crust. it came out awesome. didnt make any changes to the filling and it came out WAY too runny. The cooking time definitly needed to be increased and covering it with foil for half the cooking time probably would have been a good idea as well. also i thought 5/8 cup of lemon juice was way way way too much. the filling had a good flavor but that much lemon juice made the filling even more runny. i think a half a cup of lemon juice would work just as well and maybe give it a little less of a lemon meringue pie taste. i always make a recipe at least twice before throwing it out. i will make them again with a few changes and see how they come out.

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leeann725

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Reviewed: Aug. 8, 2009

The taste was good but the texture was off. The crust was chewy. This was hard to get out of the pan. I think the parchment paper idea is good. I will not make this one again.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Aug. 7, 2009

There were so many suggested changes to this recipe that I decided to just make them as-is and see how they turned out! The only (minor) changes I made were to add the butter cold, and to add some lemon rind to the crust and filling. I thought they turned out great! And no need to double the filling!!

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Aug. 7, 2009

I have to say these are the absolute best lemon bars I've ever had!!! I LOVED them. The only thing I did differently was cut the butter in cold for the crust (as suggested by another reviewer) and it turned out great. Not sure what the difference is so I'm going to try it with the melted butter as well. As I said, these were extremely delicious, but I do love lemon so next time I will add a bit more lemon juice!

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Opaka

Cooking Level: Intermediate

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Reviewed: Aug. 5, 2009

These lemon square bars are the best I have ever tasted (sorry, Mom!)....Maybe it is because they are the freshest I ever tasted as well. We cut them after they were cooled off in the refrigerator. My 15 year old daughter made them... I just supervised. Thanks so much for this recipe.... it is the best I ever tasted. next time I will use fresh lemon and zest... this time we used lemon juice from a bottle.

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Matt

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Reviewed: Aug. 3, 2009

My first attempt at lemon bars and they turned out great. I followed some reviews and did the following: added lemon zest to the crust, baked crust at 315 for 15 minutes and baked the whole thing at a little less than 350 for only about 28 minutes (the top browned quickly so keep an eye on it.) Everyone who tried these loved them. Next time I think I'll try it with limes.

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kathympie

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Reviewed: Jul. 27, 2009

It turned out really well - I thought the flavor was delicious, the crust was just right. The only issue I had - and this may just have been my fault b/c it's my first lemon bar - was the cooking time. It seemed to take about 45 minutes to bake (or not be jiggly). I finally took it out and just let it set and cool, hoping it would firm up then. Otherwise, it was PERFECT as written.

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