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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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jan. 11, 2009

I suggest following the recipe. I don't understand why others automatically change a recipe before trying it and then gives it five stars, ugh! I like a little more filling over the crust, other than that this was a pretty good recipe!! I also had to cook it a little longer...could be due to using a celcius oven rather than farenheit.

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Tyna K.

Cooking Level: Expert

Home Town: New Bloomfield, Missouri, USA

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Reviewed: Jan. 1, 2009

These are the only lemon bar recipe you'll ever need, simple and delicious. the crust is fabulous

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amberizae

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Reviewed: Dec. 31, 2008

Amazing! I don't think I've had these before, but wow! I've been missing out! Very easy to make, and sooo tastey. We will definitely be making these again.

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Morris

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 27, 2008

If you follow the recipe exactly, as I have done twice (by accident, I forgot I had made this already) you WILL get a hard crust and not much lemon flavor. I will either find another recipe or use the suggested changes to this one. But as is this one is no better than a "3". My in-laws liked it but they are used to over-baked, really "crunchy" baked goods.

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JELAINEB

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Reviewed: Dec. 27, 2008

In the past, I've enjoyed lemon squares made by a caterer. I followed this recipe exactly and they turned out perfectly. Will definitely make these again.

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SUE_ZIGGY

Cooking Level: Intermediate

Home Town: Ste-Rose, Quebec, Canada

Living In: Westmount, Quebec, Canada

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Reviewed: Dec. 21, 2008

These were quick, easy and very popular with the guests. I added the grated rind from 1 lemon and 1 t lemon extract to pump up the flavor.

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ibakealot

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Nov. 15, 2008

After reading all the reviews and modifications, I was so confused as to what to do! I gave up and made it as is.... it was wonderful. Sweet and tangy, the crust was golden and crispy, they were excellent. So, do yourself a favor and DON'T read all the reviews and make a bunch of changes. This is a great, easy recipe I'll be making over and over again, because they're addictively yummy! One tip: when spreading the crust, put it in the pan in a lump and use a sheet of plastic wrap and your hands to smooth it out. It's really fast, doesn't stick and there's no mess.

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Molly

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Reviewed: Nov. 1, 2008

I made these just as the recipe said, they turned out great!

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courtney

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Reviewed: Oct. 28, 2008

Super easy and foolproof! I used 3 lemons and got the most juice I could by microwaving each lemon for 10 seconds (total of 30) and then rolling each lemon against the counter top to break up the pulp. I baked the crust at 300 the first time because 350 burned the crust. What do people put on top?

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adria.richards

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 27, 2008

I have made these twice so far, both times I took the pan home empty. Followed the recipe exactly, it does seem to be softer in the center, but I let them set overnight, which I feel helps them to set, then cut into small squares, wiping the knife after each cut. Delicious!!!!!

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Lisa Marie

Cooking Level: Intermediate

Home Town: Quakertown, Pennsylvania, USA

Living In: Dublin, Pennsylvania, USA

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Reviewed: Oct. 24, 2008

Very good but the crust was a little dry and crumbly. I will make these again but change the crust a little.

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DubyaC

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Reviewed: Oct. 16, 2008

Way too much sugar. It is sickly sweet- wish I had taken the advice of others and lessen the sugar. I'm sure it would've been better if I'd done so. The sugar drowns out the taste of everything else. Will make again with less sugar.

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nerrym

Cooking Level: Intermediate

Home Town: Bronxville, New York, USA

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Reviewed: Oct. 9, 2008

I tried this recipe by not melting the butter, just adding it cold as suggested. The bars would've been perfect if they were a bit more lemon-flavored. I would increase the lemon rather than use lemon zest next time around. All in all, they were tasty, although not what I expected.

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maria

Cooking Level: Expert

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Reviewed: Oct. 2, 2008

These were pretty good. The guys at work loved them. I guess I'm used to my grandmas!

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Lemon Square Bars

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