Reviewed: Apr. 14, 2012

This recipe is excellent. I think the crust is what helps these stand out from lemon bar recipes. I thought the recipe was fine as is, except I also double it, because there was not enough for my family as they loved it. :-)

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3 users found this review helpful

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Cooking Level: Intermediate

Reviewed: Mar. 26, 2012

These are delicious! I love also that it didn't make a large amount. Quick and easy too. I love lemon anything!

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1 user found this review helpful

Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Aug. 31, 2011

Very good. Nice and lemony. Next time I will try to make both layers thicker.

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Award

Reviewed: Aug. 16, 2011

Very lemony! Definitely triple the recipe esp if you use a 9x13 glass dish as I did. Otherwise you need a smaller baking dish. They are not quite firm enough after cooling for an hour...maybe better after going in the fridge for a little while. I wanted to use pecans in them so I pressed chopped pecans into the batter after spreading...kind of like a pecan sandy bottom layer.

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jennamb

Reviewed: Jul. 10, 2011

I used Lime juice instead, and they were great!Easy to make too.

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1 user found this review helpful

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Inara

Cooking Level: Intermediate

Reviewed: Apr. 4, 2011

This recipe is just as good as those calling for more eggs.

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2 users found this review helpful

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texanne

Cooking Level: Intermediate

Reviewed: Jan. 5, 2011

this recipe is super easy i followed other advice and doubled the crust and tripled the filling ( i love the filling) i also used splenda in place of sugar in filling and ground splenda for powdered sugar being that i cook and bake for diabetics in my community. they also loved this and asked for it again

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4 users found this review helpful

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anndaniel

Reviewed: Nov. 8, 2010

these are good but thin. But if you're like me and just wanting a small portion for yourself this recipe is great.

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2 users found this review helpful

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CupcakePolly

Cooking Level: Intermediate

Home Town: Waycross, Georgia, USA

Living In: Monroe, Michigan, USA

Reviewed: Dec. 8, 2009

IT WAS TASTY, HOWEVER I MADE ADJUSTMENTS DOUBLING THE RECIPE AND DECREASING SUGAR. TO AVOID BARS FROM STICKING TO PAN I WOULD SPRAY OIL OR SHORTENING. THE RECIPE INDICATES PLACING ON UNGREASED PAN. PGUCCI,R.D.,M.S.

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7 users found this review helpful

Reviewer:

pgucci

Reviewed: Nov. 18, 2009

It was a little too sweet for me so next time I will cut down on the sugar. DEFINATELY DOUBLE YOUR RECIPE!! I would even say triple it! It really needs it. Go easy on the powered sugar on top as well. I think that made it too sweet. I also would add an additional TBSP toatl of 5 Tbsp if the recipe was doubled. Also added lemon rind. Other than that super easy, and looks very gourmet. Definately will be making this again.

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1 user found this review helpful