Reviewed: Dec. 12, 2007

Mmmm! I made these taking the advice of others and cutting down on the butter by 2 tbs and baking the crust 2 min longer. I added a little lemon extract to the custard because i was 2tbs shy of the 5/8c lemon juice and had to sub orange juice. I also baked it a little while longer and covered it with foil halfway through because it browns WAY too fast. I should have used parchment paper because it is kind of hard to get out of the pan. So good though. This was my first time eating or making lemon squares and it was easy and sooo yummy!

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GRANDROYAI

Cooking Level: Expert

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Reviewed: Dec. 11, 2007

I usually use my mother's lemon bar recipe but I did not have it on hand, this was a wonderful substitute! I halved the recipe and used an 8"x8" glass pan, I also turned down the temperature to bake the crust; which turned out wonderful! For the filling I wanted more of a lemon-y taste so I used to juice from 3 small/medium lemons AND grated in the zest. Then for an extra kick I put in approx. 2Tbsp of lime juice. I also did not have confectioner's sugar around so I used some of that raw-sugar stuff (the brown grainier stuff) and surprisingly it didn't end up changing the texture or taste at all. It was delicious! I was making this with a sister and after she had a bite she said her sinuses must have cleared up. If you love a more tart lemon flavor I suggest to simply add more as I did. I definitely will use this recipe again.

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Laura P.

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Reviewed: Dec. 10, 2007

These are delicious. I lined my pan with parchment paper and used the juice and zest from two lemons to make the filling. I read the reviews about the crust but left as per the original recipe. With the parchment paper these made a very delicious square.

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MandaSquared

Cooking Level: Expert

Home Town: North Bay, Ontario, Canada

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Reviewed: Dec. 9, 2007

delicious!

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Sara

Cooking Level: Beginning

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Reviewed: Dec. 8, 2007

This is a great recipe. The combination of the crunchy buttery crust, the creamy middle and the chewy top is perfect. I did "tweak" the recipe a little...I added a pinch of salt to the crust, used a little lemon zest in the filling, reduced the sugar to 1 3/4 cups, and used 3/4 cup lemon juice since I thought 5/8 cups was a sort of weird measurement. This recipe is a keeper.

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CHEFPEON

Cooking Level: Professional

Home Town: Redmond, Washington, USA

Living In: Port Townsend, Washington, USA

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Reviewed: Dec. 7, 2007

YUCK!!! I'm not a picky eater, but these are waaaay too sweet. I guess I just don't like lemon bars, because you got a lot of good reviews. I did like the crust however.

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NORA11

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Reviewed: Dec. 6, 2007

Excellent!! I love this recipe.

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Sharon

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Reviewed: Dec. 4, 2007

I made this as per other suggestions and put in the crust, 3/4 C butter and 3/4 powdered sugar and the lemon zest from one lemon, still 2 C of flour. It came out perfect! No problems at all. I cooked the crust for 18 mins. at 325 and filling for 25 mins. at 350. My husband can't wait till I make these again.

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designlady

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 29, 2007

Outstanding! I made many of the same modifications as other reviewers: Crust: 3/4c melted butter, 3/4c pwd sugar, 2c flour, zest 1 lemon. Baked at 315 for about 18 minutes (to barely golden). Filling: 4 eggs, 1 1/4c white sugar, 1t baking pwd, 3T flour, 3/4c lemon juice (fresh squeezed, 5 lemons). Baked at 350. Now, I like desserts just as much as the next person, but I don't like them to be OVERLY sweet. And I do think that for the filling, had I used the full 2c sugar called for, that it would have been waaaaay to sweet for my personal tastes. In fact, I may cut it back to just 1 cup next time and I think that'll be plenty. But man, oh man, these were delicious. Thank you so much for sharing! :)

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DivineHealth7

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

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Reviewed: Nov. 25, 2007

I actually followed the second review on the page.. Waaay too much lemon(said 1/2-1 cup.. I used a cup).. might just stick to the recipe next time.. crust is excellent. much better the second day.

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Cassandra B.

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: Nov. 23, 2007

These were very tasty - even better a day or two later!! For some reason, I didn't read the reviews before making this - next time, I will cut down on the butter in the crust.

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tmtjh

Cooking Level: Expert

Living In: Hopewell, New Jersey, USA

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Reviewed: Nov. 19, 2007

These are so good! Finally found the lemon bar recipe I have been looking for.

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thegirlcancook

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 18, 2007

A fool-proof recipe for a classic dessert bar. I used the fake lemon juice because I had it on hand, I'm sure it would step up a notch with the real stuff.

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Erin T.

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Holly Springs, North Carolina, USA

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Reviewed: Nov. 9, 2007

Fantastic!

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prairiefire69

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 8, 2007

I made these last night and they are wonderful. I have an aunt who makes lemon bars and they have been a family favorite for a lot of years, last night I was told these were better than hers. Thanks for a great recipe and making me look good.

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Colleens6

Cooking Level: Intermediate

Living In: Villa Park, Illinois, USA

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Reviewed: Nov. 7, 2007

This were preety good, but I felt like they needed a little more lemon. I will make them again, but I'll probably try a little more juice

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Toni Marie

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Irving, Texas, USA

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Reviewed: Oct. 22, 2007

DELICIOUS!

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KJOY

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Oct. 14, 2007

I beat the egg mix for a couple minutes until it was thicker and more frothy and I think it made the bars fuller.

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Jen Braeckel

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Reviewed: Oct. 14, 2007

I found this recipe to be somewhat hard for me to make. Other than that, the lemon squars were good.

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Mrs.Bradshaw

Cooking Level: Intermediate

Living In: Clovis, California, USA

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Reviewed: Oct. 11, 2007

Very good bars. I do suggest to leave them at room temperature before serving. I served mine right from the fridge and the crust was too hard. Later, it was perfect and delicious. Thanks for the recipe.

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Jutta

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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Lemon Square Bars

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