The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 5, 2009
This recipe is easy and super-delicious. Add a little zest and it's a masterpiece. I brought it to a potluck and the tray got devoured. It made a 6'4" man dance with glee. You won't be disappointed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 26, 2009
Delicious and so very easy!! I plan on using these for a graduation dinner tomorrow evening. UPDATED 5-29-09 I took two batches too work and everyone raved. I did add lemon zest to both the crust & filling and used fresh squeezed lemon juice along with store bought lemon juice
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Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 25, 2009
I made this using key limes instead of lemons and it still came out beautifully! Squeezing and draining those limes was a little more effort, but so worth it!
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Cooking Level: Intermediate

Home Town: Langley, Washington, USA
Living In: Everett, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 24, 2009
I followed this recipe to the letter, and these were absolutely better than Krusteaz or Sunkist. Thank you for this easy, fast recipe! An added plus is that is does not require many ingredients, and I usually always have everything on hand.
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Cooking Level: Intermediate

Living In: Branson, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: May 19, 2009
made them last night and my fiance and I LOVED them... made them exactly as the recipe says and they were easy and delicious!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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Reviewed: May 9, 2009
I omited the baking powder and added lemon zest to the crust and filling. I also used 1/2 the amount of sugar in the crust. It was so yummy! A great dessert for the beginning of summer!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: May 2, 2009
A little too gooey. Maybe I underbaked them.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 28, 2009
I did not care for this recipe. I could not eat these due to way too sweet,tart and buttery. I doubled the crust as suggested by others(way to much in my opinion) and did what others suggested with adding more lemon to it...mabye I should have tried the original recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 26, 2009
I have never seen, had, or made a Lemon Bar, so I decided to take a shot at this recipe based on Jeannette's suggestions (currently most helpful review). Turned out delicious and tasted soooo goooooood. I love the contrast in texture! Since we were low on ingredients I had to halve the recipe... I used a 8x5 rectangular glass pan. Since that's not quite half the size of a 9x13, the lemon bars were a lot thicker and took a good 10 minutes more (total 40 min) to fully set. Now as an amateur baker and first time baker of lemon bars... I could NOT cut these nicely at ALL! The pictures are so elegant and classy.. but my edges were all raggedy and ugly haha. How do I cut nicer lemon bars? Regardless of the look the were delicious though :) . In two hours I couldn't resist 5 squares! They were just so delicious! Man, it's good to be 16 with high metabolism LOL.. For first timers with this recipe: the base will only be slightly golden when you first cook, and lemon part should be gel like, but not liquidy.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 25, 2009
I love anything with lemon in it, but these just weren't my thing. I followed the directions to a T, but sadly mine turned out very chewy and not very lemony. I'll keep looking, but thanks for posting the recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 21, 2009
This is ok. Not real lemony. It might be better with zest. I'm looking for something closer to Krusteaz and this isn't it. My daughter liked it tho. It was easy to make.
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Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 20, 2009
Very good. I made the recipe as originally written without all of the modifications. The crust turned out perfect. I made the mistake of beating the lemon mixture a bit too vigorously with an electric mixer and it was a bit too frothy. I should have just stirred by hand. Most of the bubbles went away while cooking, but I think it would have had a denser consistency had I done this right.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 11, 2009
Delicious! I like my lemon bars to be very lemony and a little tangy, so I added about a tsp of rind in the crust and a tbs in the filling. It was perfection.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 7, 2009
I made this exactly as written except for the addition of about 1/2 cup of Angel Flake coconut and about 1 tsp vanilla added to the lemon filling. This a very tart and super lemon-y bar and everybody in my family enjoyed it. The only change I would make would be to decrease the amount of butter by a couple of TBs. the crust was a little oily after baking, but not enough to detract from the delicousness of the recipe. I would definetly make this one again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 5, 2009
Fantastic! I did take others suggestions to bake at 315 for 20 minutes to start but I followed the remainder of the directions to the T. I can't get over how well these came out, I felt like a professional baker! Thanks for posting
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 2, 2009
This lemon bar was good. It cooks really fast though and you have to watch the crust really closely. Just keep an eye on it and you'll have a lemon bar you'll enjoy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 27, 2009
These turned out perfect! I sprinkled some powdered sugar on top - they are wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 24, 2009
I didn't have confectioner's sugar so I just used regular sugar in the crust. Also some sort of wheat flour. I quartered the recipe and used six custard cups. Taking into consideration what I didn't have, they came out tasting pretty good. Nice and lemony and tart.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 12, 2009
Wow! These are soooo good! Looked at four of the most highly rated recipes for lemon bars, and the suggestions in the reviews, and this recipe kinda seemed like the middle ground between all of them. Lined my pan with parchment, and am glad I did, probably would have had trouble getting them out otherwise. Used slightly softened butter, not melted, per one reviewer's suggestion. Added a pinch of salt for crust, and completely forgot the baking powder in the filling, but they were perfect! To-die-for good. Tender crumbly crust and perfect tangy/sweet combo in the filling. Going to make more tonight, these were all gone when I woke up and I just made them last night!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 11, 2009
Fantastic! I used a 9 x 12 jelly roll pan and it worked perfectly. These are the best lemon squares I have made. I did add about 2 Tablespoons of lemon zest to the filling, used 1 full cup of lemon juice and added about 1 teaspoon of lemon extract to the crust. Turned out wonderful. The crust is buttery but not greasy at all if done right. The flavor is excellent. Thanks for sharing this awesoem recipe.
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Cooking Level: Expert

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