Reviewed: Apr. 2, 2008

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

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Kaitlin Y.

Cooking Level: Beginning

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Reviewed: Mar. 31, 2008

I just made these a couple hours ago, ran to an appointment came back and tried one. REALLY GOOD. I followed the recipe exactly and they turned out great. I made them in a glass dish and they just pop right out..I was a little worried because when I took the crust out to put on filling, it bubbled up when i poured it on..but alls well. They are great !

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Tonya

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2008

I thought the filling was kind of thin. Next time I'll probably increase the filling by half. I also thought that they were not lemony enough, even though I increased the amount of juice to 2/3 cup. I'll probably go with a cup next time. I like super tart and super lemony and these were definitely not it. Thanks for the basic recipe though.

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Marie

Cooking Level: Intermediate

Home Town: Goffstown, New Hampshire, USA

Living In: East Northport, New York, USA

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Reviewed: Mar. 26, 2008

My boyfriend and my family loved these squares. I had never made anything like them before and they turned out so well! Changes I made: margarine instead of butter (1 for 1), wheat bran flour instead of all purpose (1 for 1), 1.5 cups white sugar (not 2), 1 cup lemon juice (not 5/8 cup), cut final baking time down to 20 minutes instead of 30 (it seemed way too long). They turned out spectacularly ! Not too lemony at all. My mom said she could tell they were made with a different type of flour, but I think that comes with baking experience.

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sugarwaffle

Cooking Level: Intermediate

Home Town: Fort Erie, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Mar. 22, 2008

A little too buttery for my taste, but people still loved them

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maverick08

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2008

Delicious! I've never tasted better ones, which makes me so happy because I actually made them. I followed the advice of previous comments and used 2 Tbsp less butter for the crust and added some lemon zest. so simple, and sooooo good. After they cooled I put them in the freezer before I cut them into pieces (I even used cookie cutters)

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beccaleigh

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Reviewed: Mar. 11, 2008

Very good. The top makes an almost meringue-ish crust, so I don't think you'd need to top it with anything else. I lined my pan with foil, then let cool completely, and found them quite easy to cut when I pulled them out of the pan.

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kguenther

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Reviewed: Mar. 8, 2008

I have now made this a total of three times. It comes out so delicious and just how I like it...not to tart but not too sweet. HIghly recommended but I do suggest using lemon zest and juice to your tartness desire...

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April B.

Cooking Level: Intermediate

Home Town: Floral Park, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 1, 2008

I just made these following the directions right along (which couldn't be easier) and they are SUPER! The only thing I did was add a little lemon zest to the crust. This was my first time making lemon squares, for some reason they always intimidated me, but they are simple and SO tasty.

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SpiderWomanKnits

Cooking Level: Expert

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Reviewed: Feb. 21, 2008

I used the crust recipe from "Love the Mama Lemon Bars". I added lemon zest to the filling. Delicious!

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Momi

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 18, 2008

I made these for Valentine's day, dyed the filling pink, and used a heart cookie cutter and they came out so cute! I modified the recipe as most reviewers suggested and they tasted great!

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Cassie

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Reviewed: Feb. 17, 2008

I did add a little lemon extract to the crust, but other than that followed the recipe (except I didn't sift the flour). I recommend watching the crust very closely as it tends to go from done to "burnt" very quickly & making sure the filling is really set. I took mine out just after it started to brown & it it definitely needed another 5 min or so, but it was still very good!

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MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 15, 2008

These came out great. Very easy to make. I made a few minor adjustments. I added the zest of one lemon to the custard mix. I also baked them for 20 minutes uncovered and 15 minutes covered. FYI 5/8 cup is the same as 1/2 cup plus 2 Tablespoons. I will be making these again.

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cookingood

Cooking Level: Intermediate

Home Town: Redwood City, California, USA

Living In: Allen, Texas, USA

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Reviewed: Feb. 14, 2008

Yummy and easy! Have made it several times since returning to Florida to find our lemon tree was quite prolific this season! nade just as directed - if it bakes just a little longer it sets up a bit better.

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grammie

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Reviewed: Feb. 12, 2008

Absolutely addictive. I used 3/4 cups of lemon juice as advised by previous reviewers... on the verge of being heart burn inducing, maybe 5/8 cups would be better. I used the crust recipe from "Love the Mama Lemon Bars".

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Feb. 5, 2008

It was ok. Maybe i'm just not a fan of lemon bars.

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TGREEN6755

Cooking Level: Intermediate

Living In: Dolton, Illinois, USA

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Reviewed: Feb. 3, 2008

yum yum!

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KrisM

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 1, 2008

I'm not sure what went wrong, but this just didn't work for me. The crust was way too hard and the filling was too soft and gooey.

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Lindsay

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fort Hood, Texas, USA

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Reviewed: Jan. 29, 2008

While visiting my friend up north, she had some lemons that a friend sent her at Christmas and wanted to make lemon bars with them. She had been looking for a recipe from Wolfgang Puck for *his* lemon bars and couldn't find it. I suggested looking at allrecipes.com where we found this one. My friend had her heart set on this other one that she had once before, but I talked her into this one. Not being a lemon bar dessert fan myself as I like lemon in iced tea and that is about it, well I must say it changed my mind about these. They were light, delicate and very flavorful! My friend remarked that after having this recipe, she would not be using the intense Wolfgang Puck one again! Thanks for sharing! :)

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ISLANDGIRLEJFAN

Cooking Level: Expert

Home Town: Ferndale, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 21, 2008

These are very easy to make, and not too bad to eat... but I'm not so much a fan of the crust. I'm thinking I may try making a graham cracker crust and use this filling. The lemon top part is great.

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