Reviewed: Jan. 7, 2008

Oh man these are good. I'd been searching for the perfect recipe after my mother's lemon tree went bananas this year and I ended up with a million lemons I didn't know what to do with. THIS is the recipe I was dreaming of... drooling over! Ah, lemony bliss. Perfectly tart & sweet. (I followed the previous reviewer's modifications, no complaints.)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Saz

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2008

They are great but I also modified the recipe per other reviewer.. 3/4 cup of cold butter, kept the same amt of sugar and flour and added a bit of lemon zest. Used almost 1 cup of lemon juice and reduced the sugar a little. They tasted great with the modification, but the ingredients remained the same, so deserve 4 stars:)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NIVES123

Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2007

These were really good, although I did follow some suggestions of other reviewers. First, I halved the recipe and used a 8x8 pan. I didn't reduce the butter for the crust, but I should have; it was a little greasy. I tried baking the crust at 325 rather than 350, but it took 20 minutes and wasn't browning, and I didn't want my lemon mixture to need to wait too long to go in. Next time I'll probably use the recommended temp, or only go 10* lower. I remember making these a while ago using BOTH extra lemon juice AND grated zest. That was too much by waaaaay far. This time I just grated a little zest (probably 1/8 teaspoon for my halved batch) and it was perfect; just the right amount of tartness to balance the sweet. In the 8x8, I baked at 350 for about 25 minutes total; after 15 minutes of bake time, I needed to cover the pan with foil so that the top wouldn't brown. They were delicious; just what I was hoping for in a lemon bar!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachel M.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2007

i made this recipe as is one night when i had fresh lemons from a family member's tree. they were quite tasty, though i was scared to try them because they had a solid-egg look to them. they turned out nicely but could use a bit more lemon juice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kelsey

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 26, 2007

I made these for Christmas, and they were a huge hit. My cousin asked if he could take some home with him, and he is usually the type to not want any leftovers from holiday meals, as he wants to get back to healthy eating right away. I did cover the pan with foil during the last 10 minutes to lessen any browning, and when they were cool, I dusted the top with powdered sugar. Otherwise, I made this recipe exactly as it was writtten, and it was delicious! I would not change a thing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PAMMED

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2007

These were great and I like the filling better than the Betty Crocker recipe. It was firmer. I also like that the recipe makes a full 13x9 pan rather than a smaller square pan. Here were my commplaints: the crust dough was way too soft to push into the pan. I had to add some more XXX sugar to make it a bit firmer. Secondly, I added lemon zest since I wanted more of a lemon bite. And take the other reviewers' advice and COVER these with foil halfway through cooking. They brown really fast.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Farmington, Michigan, USA

Living In: Leawood, Kansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2007

So-o-o-o delish! I used the suggestion to cut the butter and sugar in the crust to 3/4 cup each, but other than that, made as stated and we were not disapointed! For all you lemon lovers out there, give this one a go!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

summer_lover

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2007

This was really good. I made it with limes instead of lemons, and it had a stronger taste to it, just the way I like it. My relatives loved it, and I did too!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

littlecook93

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2007

These were good. The custard tasted great(I used half a cup and two tablespoons of lemon juice) I just didn't like the crust. The butter kind of saturated the crust. It wasn't flaky at all. Guess I'll cut down on the butter next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CRAZY4GEOFF

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2007

Excellent recipe! These were my favourite Christmas treat this year. I did reduce the butter and that worked well. My dad thought they could use a little lemon zest but I thought they were perfect. Very easy to make.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TaraMason

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2007

Absolutely delicious! (I stuck to the original recipe as well) * Add a little star anice for a more surprising taste!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Linda

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2007

Very good! I lost my Lemon Bar recipe when my kids started raiding my recipes. This sounded similar so I tried it. The consistency was good and the flavor was too. The only problem I had (if you consider it a problem) was they wanted to kinda fall apart when I went to take them out of the pan. All I did was eat the first row, and put the pan in the refrigerator for a short time and they came out fine. I'd definitely make them again & not just for my Christmas tray. Would be great at Easter time too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nana's Angels

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

Living In: Elmira, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2007

Great lemon flavor and the crust was good, however, I should have covered the pan with foil when I placed them in the oven. They browned too quickly and I wound up with brown lemon bars.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Paula

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2007

The lemon taste was fantastic and we loved the crust as well. Our family loves lemon and we couldn't get enough of these bars. I was wishing I had made two pans! Thanks for sharing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Winnie9277

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GRANDROYAI

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Laura P.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MandaSquared

Cooking Level: Expert

Home Town: North Bay, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2007

delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sara

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CHEFPEON

Cooking Level: Professional

Home Town: Redmond, Washington, USA

Living In: Port Townsend, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NORA11

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Lemon Square Bars

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!