Reviewed: Mar. 3, 2009

These are so delicious. Every time I make these I always get compliments. Everyone who has ever tasted them loves them!

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Galena

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

These were fantastic! I didn't make any changes to the recipe, and they were wonderful! I will definitely make them again. One suggestion: When transferring to the oven, the lemon filling sloshed around in the pan and burned on the edges. For a prettier look, wipe off the sloshed part with a paper towel after it's in the oven.

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Christine

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Reviewed: Mar. 1, 2009

I baked the crust at 315 for 15 minutes and the filling at 350 for 25 minutes. Perfect!! And the suggestion about lining the pan with aluminum foil sprayed with Pam was awesome. This one is a keeper!

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Joyousfreee

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Feb. 27, 2009

AMAZING recipe. It was outstanding. It took exactly 5 lemons for the req'd amt of juice. Only minor changes made: I added the zest from 2 of the lemons to the crust and the other 3 lemons to the filling and I also followed one reviewer's recommendations by baking 10min, covering with foil 15min, uncover for 5min. Will definitely make again!

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bumbobabies

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Reviewed: Feb. 27, 2009

I just followed the recipe except added a splash more lemon juice. Perfect!!!!

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c0nwu

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Reviewed: Feb. 19, 2009

This is more then a five star recipe! These are the best lemon bars ever! The crust is tender and buttery, and the lemon filling is full of lemon flavor! The melted butter creates a more firm crust (different from most lemon bar recipes), bake crust just until light golden around the edges before adding lemon filling. I followed the advice of some others and covered the bars the last few minutes of baking time to avoid the lemon filling from becoming too brown. I used a greased pan and had no problem with the bars sticking, as some others have experienced. Lemon zest can be added to both the crust and filling for added lemon flavor. The one thing that the recipe does not indicate is to top cooled bars with powdered sugar after baking, this helps bring a balance to the tart lemon flavor of the filling. It also makes the bars prettier to serve. Don't overbake and you should have the perfect lemon bars! Delicious!!

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Feb. 17, 2009

I made this lemon bars 6 times now and it's awesome. I just reduced sugar little bit more every time I make it, add lemon zest to the crust and top (1TBS each) and increase lemon juice to the top. Everyone just loves lemon bars! Thank you for making everyone so happy!! :)

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Emily Lee

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Reviewed: Feb. 15, 2009

These are so yummy! When I bake them I leave uncovered for the first 10 min., then top the pan w/foil for the next 15, and take the foil off for the last 5, that way I find they stay nice on top without getting over baked and brown and top.

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Autumn Girl

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

I made this for a bake sale and had everyone raving about how great these tasted....better than the bakery!

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PamMC

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Reviewed: Feb. 9, 2009

SOOOO Yummmy. This recipe is simple, quick, and tastes so much better than any boxed lemon squares.

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lizdenhaag

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Reviewed: Feb. 6, 2009

I made these according to the recipe for a party and they were a big hit! They're sweet and rich just like the ones my mom makes.

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Chereda Shaw

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Feb. 5, 2009

I was a little worried about this recipe after reading the reviews, but decided to go ahead and make it. Boy, am I sure glad I did! It is amazing! The whole thing was gone with in hours of it being cooled and cut up. I would highly recommend this recipe!

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mommyofeandj

Cooking Level: Expert

Home Town: Los Gatos, California, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 5, 2009

Not good! Too much crust, and the lemony topping is thin and chewy.

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Kelly

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Reviewed: Feb. 1, 2009

These were really good. I was hoping for a more lemony treat so next time I will UP the lemon.

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Heather

Cooking Level: Beginning

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Reviewed: Jan. 30, 2009

I made this to the letter and it came out BROWN on the top. I have tasted it yet, but I made these for a party and now I am looking for an attractive topping. Grr.

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aprilcpellicane

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Reviewed: Jan. 30, 2009

This was the perfect lemon bar! The only change I made was to the oven temperature - my oven tends to run hot so I lowered the temp to 325 and baked a little longer (crust until golden, and with filling until set and top was just starting to brown lightly).

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Wendy

Cooking Level: Beginning

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Reviewed: Jan. 27, 2009

We really liked this recipe, but for us the baking times were a little off. The crust wasn't anywhere near done after only 15 minutes; it was still white and raw. I cooked it about 7 more minutes to get it golden. The filling started getting very dark colored after 25 minutes, so I covered with foil for the last 5 minutes of cooking. They came out great, and my husband loved them. The crust has a very good flavor, but was hard to get out of the pan. May have been my fault for not greasing well enough. I topped the bars with powdered sugar, and they were a hit. I also added a little grated lemon zest to the filling for added flavor. I'd definitely make this one again.

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NewBride

Cooking Level: Expert

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Reviewed: Jan. 16, 2009

I wasn't overly impressed. They were very very sweet and didn't have much lemon flavor. Also watch the baking time, mine came over very overdone.

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Mandie

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Reviewed: Jan. 15, 2009

Easy and really good. Out of a tray of goodies I made for work, these were gone the fastest. I made the original recipe, no changes. The bars are on the thin side, but they have a very rich flavor.

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myst

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Reviewed: Jan. 15, 2009

Oh man, where to begin. First, I made this in an 8x12 pan and used parchment paper as others had suggested. I baked the crust for 20 minutes and it was still raw. I thought maybe that was how it was supposed to be so I poured the lemon mixture over and it all just mixed together making a gooey mess. I bake for 25 more minutes, they did set but the crust was wayyyyy too much for the amount of the lemon filling. Next time I will 1/2 the crust ingredients and then make the full filling adding some lemon extract for that great tang.

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