I made this for my mom since she loves anything with lemon. I gave this a 4 since it did not settle the way I had hoped. When it came out of the oven it appeared to be settled. I was very paranoid because everyone said becareful not to over cook. Regardless my mother loved the flavor. Followed others' recommendations.

Tasted really good. I had to take them out of the oven at 20min as the top was starting to turn really , really brown! The outside was dry and the centre was really gooey. But they tasted really good. THe bottom was a little dry, not too sure what I did wrong. Tasted kind of flour like. I added lemon zest and lemon juice to both the crust and the filling part. I also used a little yellow food coluring for fun. Husband was a little shocked how "lemony" they were. But I liked them that way and were not tart at all. Will try this recipe again.

This is a great recipe with Amy Paige's suggested changes based on the reviews of everyone else. An absolute winner and much better than when I followed the recipe exactly. I made these for my husband on his birthday because he doesn't like sheet cake and he's requested them four more times since then. This recipe is a new family favorite.

These are very yummy. They also keep well in the freezer for when unexpected guests show up. I took out half the flour for the crust and used crushed ginger snap cookies!! I

Made these using AmyPaige's suggestions--These were GREAT! Not too sweet, not too sour, very fresh-tasting and summery.

Big hit at the 4th of July bbq!

this is a delicious recipe...i added lemon zest to the crust and the filling, i also 1 1/2ed the filling but didnt use quite all of it...they were the perfect balance of sweet and tart...i used the juice from two lemons and the balance of juice from a bottle....i didnt notice any notes about storing so i kept mine in the fridge before serving, very nice, i will definitely make again

These were good had to cook them a little longer than recipe suggested they were still soggy in the middle. They taste good. Update: 6/21: I made these again for the last time have decided to try another recipe, I just can't seem to get the middle baked right. I end up losing all the ends and sides of the pan because it burnt. I've tried the foil halfway thru cooking still feel I lose too much of the pan due to burning.

These are wonderful! I learned from other reviews to use parchment paper, add lemon zest to the crust, and not to melt the butter. Otherwise I prepared the recipe as is. I had many requests for the recipe at the company luncheon!

Very simple to make, but they have a nice buttery taste. A hit with everybody!

It was ok, not really what I had expected. This was actually about my fouth time making lemon squares and this was a not great but not horrible recipe. The picture shows that they are really vibrant in color and are bright yellow. Mine were a bit light and they definately did not take on 30 minutes to bake. They took a good hour, if not more. I probably will not try this recipe again.

This was very good, although I admit I made some minor modifications. I added lemon zest to the crust, watching it carefully so that it was barely golden brown before taking it out of the oven. When I made the filling, I used a 14oz can of sweetened condensed milk instead of the sugar & I left the flour out. I like mine lemony, so I used about 3/4 cup lemon juice. Delicious!!

Loved the crust! mine didn't come out bright yellow, just a little tint. Followed the recipe exactely, perfect!

Yum, these are amazing, its taking all my will power from eating another one! I followed the recipe as stated basically. I used my Kitchenaid mixer with the paddle attachment for the mixing for the crust and lemon mixture. I added in a pinch of salt and 3/4 cup of butter for the crust and cooked it for 17-18 mins at 350. When I added the lemon mixture, it only required 20 mins at 350 in my oven. The key to these is cooling them completely before cutting, they should come out perfect. I garnished with icing sugar and lemon zest.

I followed this recipe exactly and the cooking times were not long enough or filling just doesn't set up enough. I was hoping for something more sturdy and less messy. Other than the soggy squares, the taste wasn't bad. But by the next day there were mushy and didn't get eaten by anyone but me. I may try 2 smaller pans and cook them longer if I use this recipe again.

These tasted delicious and were incredibly simple to prepare. The only minor change I'd make next time is, increase the flour in the crust by about 1/2 cup because the crust was a bit too oily for me.

The recipe is not bad, it just needs tweaking. I baked the crust an additional 5 minutes, but I think that the sugar in the crust can be cut down to 1/2 cup. The butter could also be cut down (I'll try subtracting 2T next time) because it is kind of greasy and doesn't crisp up really well. The filling needs to be a bit more substantial so I added an extra tablespoon of flour. I also added the zest from one lemon, but I'll up it to two lemons next time, as I love a tart lemon taste. Also, using fresh lemons and the zest is essential for getting a good lemon flavor. The first time I made these, I used bottled lemon juice and we could hardly taste the lemon, even though this recipe calls for the most juice I've seen in a recipe. *Update* The crust worked well to cut down on the sugar and a bit on the butter. I used the zest from 2 lemons and got the tart taste I wanted. The filling is still pretty curd-like...which is OK if you don't need a really stable filling. I took these to a wedding anniversary party with the bars set in individual muffin papers. They looked beautiful and recieved many compliments on taste.