Reviewed: Sep. 1, 2007

This is a lovely simple recipe with plain ingredients. I had no problems with fine granulated sugar rather than confectioner's sugar in the pastry and filling. The problem of the filling spreading too thin can be solved by using a slightly smaller dish. Also, take care not to over-bake as it will turn out tough. A very nice recipe that I'm planning to use again.

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The Glen

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Reviewed: Aug. 9, 2007

Unlike some other reviews I actually really liked this crust. I gave the recipe three stars due to the filling. It set-up well, but it didn't have a very tart lemon taste, which is what I love. It could be the lemons I used, so I'll try this again with more quality lemons.

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nicole

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Boise, Idaho, USA

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Reviewed: Jul. 7, 2007

Overall, I found this recipe to be quite good. It is a perfect blend of sugar and lemon. Not too sweet or too tart. My only complaint would be that it was not clear how much filling there would be. I completely covered the pie pan(which is about 2" deep and 9" across) with the crust. When I put the filling in it only reached halfway. So for further reference to others, the crust will only need to cover half to two-thirds of the pie pan. Other than that, this is a truly delicious recipe!

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Laurie

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jun. 14, 2007

These were very lemony! great! I enjoyed them at room temperature and chilled. I highly recommend this recipe if you are looking for a sweet treat with a great lemon taste.

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KFSonshine

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Reviewed: Jun. 10, 2007

Yum! This was very good, I followed the recipe exactly. I don't have a food processor, so I just used two butter knives to cut the butter in. Also, I cooked the crust for about 14 minutes, and then the crust and filling for almost the whole 20 minutes. Delicious- thank you!

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Lhappy

Cooking Level: Intermediate

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Reviewed: May 31, 2007

This recipe was quick and easy to make. The taste was great, it wasn't so sweet that you forgot it was supposed to be lemon like so many other recipes. If you are planning on doubling the recipe like I did, I would recommend making a triple batch of the lemon filling and doubling the crust. Thanks for sharing.

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MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Oct. 27, 2006

These were great. I made them for a work event, and everyone loved them, I made twice the recipie, and they were all gone within a few hours. I added a little bit more than 1 tbl of lemon zest to the recipe, I like the extra lemon flavor. Thanks!

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NecROgue

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Reviewed: Aug. 25, 2006

Someone said they had tasted "better bars." I loved these bars! I've made lemon bars before & been so unhappy with their taste & texture. These tasted much like the filling in lemon meringue pie! I took them to a party & they were devoured in no time with heaps of praise. I did take another reviewers suggestion & added about 1/8t. nutmeg & I add 1/3 c. powdered sugar to the crust. I like "sweet" & the lemon filling is tart, as the name implies. Excellent combination of flavors, in my ever so humble opinion.

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Susananne

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Reviewed: Apr. 16, 2006

I like to have something lemon for dessert on Easter, and since I don't do meringue well I decided to try this in place of lemon meringue pie. I expected something more like a pie, which this is not. However, my review is based on the actual product, not my expectations. I thought the taste of the lemon was excellent--nice and tart. Unlike some other reviewers, I didn't find the crust to be crumbly. I think the secret is cutting the butter in well and pressing the crumbs down firmly to form the crust. I thought the crust was a little too sweet. Personally, I don't think the lemon layer is thick enough in relation to the crust, and if I made this again I might double the filling amount.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Apr. 10, 2006

My husband thought this was worthy of 5 stars. I on the other hand have had better lemon bars/triangles. But it is worth trying. It was an easy to make dessert.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Nov. 17, 2005

I made these in an 8" x 8" square baking dish to make lemon bars. They were excellent. I also used lime juice for key lime bars. Yum!!! I needed a good recipe for these since I have fresh lemons and limes from my trees all the time.

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Kerri

Cooking Level: Intermediate

Living In: Yucaipa, California, USA

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Reviewed: Sep. 28, 2005

These bars had mixed reviews in our house. I thought the crust was too soft and bland. (I prefer the crust to have a flavor separate from the lemon topping, which this recipe did not.) My husband and our guests thought they were fine. The fresh lemon juice and zest makes for a nice flavor. I would not make these again with this recipe. I would find another crust recipe.

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Erin Kueneman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Star, Idaho, USA

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Reviewed: Aug. 16, 2005

I followed the recipe as written, and I used an 8X8 pan. Very nice recipe for lemon bars

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MO0NI

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Reviewed: Jul. 28, 2005

Very Good! My family loved this... everyone wanted the recipe. It was absolutely delicious!

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CRYSTAL

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Reviewed: Jul. 26, 2005

Very.. Very..good! must try

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SARADEASY

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Reviewed: Jul. 25, 2005

These are yummy....especially with a sprinkle of nutmeg in the crust. They are best when they are cooled.

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RUTHIFFER

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Reviewed: Jul. 4, 2005

Made these for the husband and the guys in his office and they all loved them. I also made the same recipe using lime, both are tart, full of flavor and easy to make.

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SAINTWIC

Cooking Level: Expert

Home Town: Auburn, Alabama, USA

Living In: Orange, Texas, USA

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Reviewed: Jun. 3, 2005

I made these for a cook out and they were a hit! They are so refreshing and tart! Thanks for the easy and great recipe!

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RUBYSCOOBY

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Reviewed: Jul. 19, 2004

this recipe was great cause it was so easy. I added a little nutmeg to the crust and put sliced strawberries and kiwis all over the top once it cooled. I also added a little lime juice. my boyfriend ate most of it in one day.

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IPPAGOGGY

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Reviewed: Jun. 24, 2004

The crust was very floury and too crumbly. The filling tasted good, I used fresh limes and reduced the sugar to 3/4 c. I will not use this recipe again because I know there are better ones out there.

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ewchoi

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