Reviewed: Nov. 11, 2009

I thought the lemon to crust ratio was awesome! I did use very large lemons, so maybe that would help out some who find the balance somewhat off. I will make these again next summer! Chopped walnuts on top definitely makes the recipe.

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lazybaker

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Reviewed: Nov. 1, 2009

I think you left out an important step in this recipe.....COOl before pouring lemon filling???? I don't know???? This really came out awful. Tasted like dough. I put it back in the oven thinking I didn't cook it long enough and it still tasted doughy. You could smell the lemon but couldn't taste it. Maybe I did something wrong?????

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1jlw

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Reviewed: Sep. 1, 2009

I add a little bit of lemon zest to the crust and batter for an extra lemony flavor

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MELODYK

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Reviewed: Aug. 8, 2009

I thought this recipe was JUST PERFECT. It was sweet, but isn't that the point of lemon squares?

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Natalie

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Reviewed: Aug. 7, 2009

I am beyond obsessed with these lemon bars.. i make them all the time.. first time i made them i ate the whole pan in 3 hours!! double the filling though.. about to make them right now.. yum

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ronsmom

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Reviewed: May 23, 2009

These bars didnt work out so well for me.. i doubled the filling recipe and i tink i ended up cooking it for too long so the filling was so dense and there was a crunchy top layer that pretty much stuck off of the filling... but i cant imagine not doubling the recipe for the filling... there would be only crust! not the best but not terrible.

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Kate

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Reviewed: May 21, 2009

This was the best lemon squares recipe I have ever made! My family loved them. One important note is to set the oven to 20 degrees less than recommended if using a glass pan. I found using fresh lemon juice makes a huge difference in the taste compared to store bought lemon juice.

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Amy P

Cooking Level: Intermediate

Home Town: Sturgeon Bay, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 20, 2009

It probably was my fault the squares did not work, so my suggestion is to be sure to use the right size pan. I used a smaller one and tried to cook it longer, since they bars were more dense, but the middle never cooked, so when I cut them, it looked like raw eggs. But the edge ones were delicious!

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MrsE

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Reviewed: Feb. 22, 2009

My lemon squares turned out delicious - and I followed the recipe to a T. It is very easy to make - and I got many compliments on it!

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SusieQ

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Oct. 22, 2008

Lemon squares with walnuts? Not when I make them. :P Instead of going out and buying a lemon I use about 1/4 tsp of lemon extract. These are so easy and so sweet. They are a make again...and again...and again.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

My husband and I love lemon squares. Anything lemon flavored is delicious automatically. This was a standout recipe, though, and I will definately make it again. One small change, just to make it more lemony, I made half again as much filling as the recipe called for. Just a personal preference, would have been nummy either way!

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S. Bennett

Cooking Level: Intermediate

Home Town: Burleson, Texas, USA

Living In: Monterey, California, USA

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Reviewed: Jul. 7, 2008

I actually liked the thick, soft-tasting bottom crust in relation to the overly sweet, gooey, lemony filling. But this recipe only gets 3 stars from me. I actually think the gooey-ness factor was a bit too high for my taste and despite a sharp knife and patience, I found these lemon squares difficult to cut and make presentable. These are not presentable, but good for the self-indulgent snack or dessert. Make the pieces very small due to the lemony taste and high sugar content. Oh yes, one of the guests I serves a lemon square to asked for whipped cream or creme fraiche to go with it. Louise.

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Louise

Cooking Level: Intermediate

Home Town: Taasinge, Syddanmark, Denmark

Living In: Nuuk, Kitaa, Greenland

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Reviewed: Apr. 11, 2008

This recipe was great! I tried it with less crust as some people said, and it was too thin. Next time, I will use the normal amount of crust, and I will add more filling.

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julijonmom

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2008

These squares are FANTASIC!!!!!! I didn't change a thing in the recipe. It was perfect! Great job. Thanks for the recipe.

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Alison

Cooking Level: Expert

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Reviewed: Jan. 25, 2008

I use 1/3 cup lemon juice instead of one lemon and 6 Tbl juice. Also I use 1/4 cup flour for the filling instead of 1 Tbl. And NO Walnuts!!! Everyone always asks for the recipe.

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jan. 17, 2008

This recipe is sooooo good. I have never made lemon bars before but they were great. My husband ate half of them the night I baked them. He also just started a new job and I packed a few in his lunch to share and he's quickly made some friends with them!

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Kitana

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Reviewed: Dec. 28, 2007

The recipe was simple to make. (minus zesting the lemon)However the bake times were off. I was preparing them for a friend and planned accordingly to the times provided. I summed it up to be about 45 minutes of baking and thirty minutes of prep. Long story short my friend ended up waiting an extra half hour for them and I had to turn them over only half cooked. The crust alone took nearly a half hour and the filling took an hour. The finished product mediocre for all the time spent on them; the filling was blan and the crust outweighed it (the crust itself was not good at all) I would never make this again (Not that my friend would ever want them again after how bad they turned out.) This recipe turned out to be a disapointment and a wast of time.

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barngal

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Reviewed: Apr. 14, 2007

This recipe was lovely!!! The base recipe is some what larger than the filling so I doubled the filling mixture, and it turned out perfect!

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Mandy

Cooking Level: Expert

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Reviewed: Oct. 19, 2003

I am obsessed with lemon squares, and although these were not the best I have tried, they were a good "bar type cookie". I am partial to a gooy lemon filling and a melt-in-your-mouth type crust. The filling was just ok and the crust was a tad too thick. But, they were loved by everyone else (who are not as picky as me about lemon squares!)

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SDZ1017

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Reviewed: Jun. 27, 2003

ok but not very thick in the pan. thought this would be more like lemon pie filling in the middle. oh well i will keep on looking

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granny bird

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