Reviewed: May 14, 2009

If you want a REAL lemon bar you're gonna love these!

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deb

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Reviewed: Apr. 27, 2009

These were very tasty. I agree with the previous reviewer that I prefer it with the filling part doubled!

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JennM

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Reviewed: Apr. 26, 2009

Nice lemon flavor, but definitely no more than 18 mins in the oven with the lemon layer. 20 was too long. I would also like to see more lemon layer, perhaps doubling the ingredients for the lemon layer?

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Maureen

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Reviewed: Apr. 24, 2009

Very delicious and the crust was JUST PERFECT. The only thing was that the lemony part was very gooey and I could never get it to not look "sweaty" and when sprinkled with powdered sugar, the tops turned clear and not white like in the picture because they were so gooey. But they were just absolutely delicious.

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jennypie

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Reviewed: Apr. 22, 2009

I did everything right - except my pan was 9 x 11. There wasn't even close to enough filling. I sure wish I'd doubled the filling portion. I may try again and double the filling. Too bad. I was making them for a special party tonight...

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AXOIDAHO

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Apr. 22, 2009

Delish! I like my lemon bars a little thicker, so I used a 9 x 9 brownie pan instead of the 9 x 13. I think they turned out great! Will make again.

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Melissa

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Burbank, California, USA

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Reviewed: Apr. 20, 2009

These lemon bars are delish. I had two small problems with the recipe as it's written. First, after mixing the filling, I decided to double it as other reviewers suggested. I also used a 8x8" square pan instead of the 11x7". There was barely enough crust to cover the bottom of my pan so I have no idea how you are supposed to cover the 11x7 w/o doubling the crust recipe, too. The upside is they are good and were a hit with my entire family...even my 2yo.

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cookinmama

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Reviewed: Apr. 15, 2009

Outstanding bars. I loved the lemon and had a bundle from my meyer lemon tree. I am making a double, double batch for a bake sale for work. I pre-tested these with 8 people who loved them. I double the recipe & used a 13x9 pan.

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Bonnie T.

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: San Marcos, California, USA

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Reviewed: Apr. 12, 2009

Yummy! The shortbread crust was just what I was looking for and the balance of sweet and tart is just right. I did do as previously suggested and doubled the filling and increased the baking time by 5 - 10 minutes.

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ORDINARYGAL

Cooking Level: Intermediate

Home Town: Santa Margarita, California, USA

Living In: Corvallis, Oregon, USA

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Reviewed: Apr. 2, 2009

In general I don't care for lemon bars because they're too sweet. These bars are the other extreme -- too tart. I gave 3 stars because the other folks raved over them.

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Cheryl

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2009

Good recipe just in time for Easter, nice pastal color and cool lemon taste. I did as others sugested and doubled the recipe you get a nice thick crust and more lemon topping! thanks for the post, now just have to tell myself no, one is enough!

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L Williams

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Mar. 30, 2009

The lemon filling was excellent! I loved it. The crust had a real good flavor, but was VERY crumbly.

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Caryl

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Reviewed: Mar. 30, 2009

Ok. Guess I messed this one up. To me, the bars tasted like a big pile of flour...maybe I didn't back the first part long enough (It was browned, though). I also thought it needed more "goo" aka lemon mixture. Very disappointed.

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themrs720

Cooking Level: Beginning

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Reviewed: Mar. 29, 2009

This was good, but not great. Some reviewers said too lemony, some said not enough, so I made it as-is. It was not terribly lemony, I would like it more lemony, but that's my taste. Also, some reviewers said there wasn't enough lemon topping - I agree. I would double that next time. But they were good and everyone I shared them with liked them, I had just hoped for something a little more tart and with at least as much lemon stuff on top as crust.

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katiemaytoo

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

After reading the reviews that said that crust and/or filling should be doubled, I actually made the recipe as suggested, but put it in a 9x9 pan. Worked out fine, though I'll definitely double the filling next time for more gooey lemon. FYI, it is a very custardy looking bar, but tastes great.

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ths117

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Reviewed: Mar. 23, 2009

I followed the recipe exactly, but doubled the lemon top and found the crust's taste to be bland and lost in the filling. The lemon was more gel-like rather than creamy like I was looking for. It did have good lemony flavor though. I probably will look for another recipe.

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three-peas

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Reviewed: Mar. 22, 2009

This recipe was yum! I have a Meyers lemon tree in my backyard and needed something to make with them. I doubled the lemon juice and the powdered sugar in the filling.

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177arie

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Reviewed: Feb. 25, 2009

my mom made this with a gluten free crust and it was sooooo awesome!!! u have got to try it!!!!!

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notpinkprincess

Cooking Level: Expert

Home Town: Elk Grove, California, USA

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Reviewed: Feb. 23, 2009

Just delicious - easy to make

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Ursulalala

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Feb. 17, 2009

I did have to double the recipe for a 9x13, but other than that, it came out wonderful. The consistency was perfect and the bars had just the right amount of tartness. My husband and kids loved them!

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