I love this recipe. I did take another reviewer's advice and add extra lemon zest and lemon juice, I about doubled what the recipe called for since I like my lemon bars extra lemon-y, and they turned out great! Also I doubled the entire recipe in order to use an 11x17 pan like it calls for - I tried to make the dough stretch enough to fill the bottom but finally I gave in and decided to double the recipe - I'm glad I did because I'm afraid the lemon bars would have been way too thin otherwise. Anyways, I brought them to work and everyone loved them - one guy took a couple home to his wife, and a couple of people asked me for the recipe. This is definitely a keeper!

i get rave reviews for these, the crust is light and buttery this is one that i didnt need to modify at all and scratch is always better.

This recipe is the best!!!! what really makes it even better is using lemon extract instead of lemon zest! The lemon is more strong then. yummy!!!

my first time making lemon bars from scratch and the family loved them. they were a little thinner and crisper than I remember eating as a kid, but we ate half the batch in one sitting, so I can't complain. Next time I think I will double or at least 1 1/2 the amount of lemon filling, but it was a hit regardless!

This was recipe and it was pretty easy with few ingredients. I liked the crust it was crumbly and delicious. I would have baked it maybe 20 mins rather than 25 however. I did have to double the filling because I had to use a 9x11" pan but it was ok. I think it was just a tad too lemony and I would have taken about 1/4 of the lemon zest out. Otherwise it was good.

I followed previous advice to use this recipe for the crust and the "Lemon Square Bars" recipe for the filling. The crust is delightful. I used whole wheat pastry flour.

These were so good! They were not at all soggy on the bottom as was the case with a previous recipe I tried.

I only used this recipe for the crust, which was scrumptious... very much like shortbread. I used the "Lemon Square Bars" recipe for the topping.

I thought these were too seet. i like my lemon bars more tart. but they get 5 starts since my grandmother loved them! She doesn't love anything haha

Pretty good flavor but not enough lemon. One reviewer mentioned that they doubled the lemon topping, which is NECESSARY for this recipe. Rather than making this again, I would probably be inclined to find another recipe.

i thought the crust was fantastic, but i would add a little extra sugar as it was a bit sour. but otherwise, fantastic!

I lost my old recipe for lemon bars and thought I'd try these. I'm not sure if I did something wrong but the crust was tasteless and crumbly and the lemon part was very bland. Probably wouldn't make these again

not very lemony. I will add more next time. Great crust. Didn't need to pre-bake it for so long.

my mama and ant misty made this for me. i love it.i am 7 years old.

This is a great recipe except for the filling needs to be doubled. There was barely enough lemon flavor.

I couldn't decide between making this recipe or "The Best Lemon Bars" so I made both yesterday. Friends and family adored and gobbled up "The Best Lemon Bars" and this batch went virtually untouched.

these were a huge hit! i used parchment paper to line my baking pan, and that made cutting a snap....

You need to double the lemon filling part though! YUUUUUMMMMMM!!!