"Yield depends on whether large or small bars are cut." — Rosina
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1 1/2 cups
packed brown sugar
fresh lemon juice
These had an excellent flavor and chewy texture--on the outside edges that were cooked correctly. The middle was very "sludgy" and remained so even after an extra 15 minutes of cooking. I think next time I'll try it in an 11 x 7 pan, and perhaps drop the oven temperature to 325. I used dried cranberries, they were a wonderful replacement for the raisins.
Followed the recipe exactly and it was more of a cake than a true lemon bar. It looks nothing like the picture provided. If i wanted to make lemon bread I will use this recipe. Otherwise I will look else where for a true lemon bar.
i made these for christmas and my family loved them, i love them! great recipe, i didn't have raisins so i didn't add those, but next time i might try them
These were good, but I think they would have been better if I'd followed the recipe exactly. I fudged a little on the brown sugar because I ran out, and so I added a cup of mixed powdered sugar and molasses. I do not recommend this, as the molasses takes over the flavor.
This needed tweaking for the shortbread. I used butter and left out the raisins. I added raspberries for contrast flavors. It looked brown on top when it was done, so I might cook the base differently.
This did not turn out how I expected. Did NOT look anything like the picture or lemon bars I ahve made in the past. Tastes ok, but wasn't what I wanted...
* Percent Daily Values are based on a 2,000 calorie diet.
Old-Fashioned Lemon Bars
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 42
Sweet, tart, and custardy, these easy bars are the lemon pie of cookies.
See how to make tart and tasty lemon bars.
These traditional lemon bars have a lovely buttery crust and sweet-tart filling