Reviewed: Nov. 3, 2009

Wow! Truly the best. Thank you for making my day with this recipe!

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Reviewed: Nov. 1, 2009

These are THE best lemon bars! I made them with all local fresh, organic ingredients and took them to a few different outings. Everyone loved them! Thanks for an amazing recipe!!

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tcoop3

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

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Reviewed: Oct. 29, 2009

I made these and they turned out great. The crust is melt in your mouth tender. I added extra lemon juice to taste per my preference, but left all the rest of the filling ingredients the same. These are simple and very, very good.

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Kristi

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Reviewed: Oct. 24, 2009

I made these as written. I did however bake them in sprayed tin foil which made them easier to lift out of the pan. My family loved these. Just the taste I was looking for. Next time I will bake in a slightly smaller pan 8 x 11 to make the lemon bar thicker.

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cando91

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

A cafe in my town delivered some sweets to my job today and there were lemon bars on the platter and I love lemon so much that I had to try one. So I went looking for a recipe and found this one. OMG, THIS LEMON BAR WAS THA BOMB!! I've never made these before but it was so incredibly easy to make that you'd think I was a pro! I GIVE THIS RECIPE FIVE STARS FOR DELECTABLE FLAVOR AND BEAUTIFUL PRESENTATION!

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HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 14, 2009

Loved it! Used extra lemon and it was perfect for my taste. Maybe next time will not use so much zest as was suggested by other reviewers. I loved the crust to filling ratio- perfect!

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UMNICHKA

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Oct. 14, 2009

I've made this recipe 5 times just since Sept! Adding the extra lemon does add more tang to it, but I like it the other way to. The bottom is like a cookie. So good! A new family fav

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camarie

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Reviewed: Oct. 13, 2009

For the first time that I've ever made these, they turned out great. My co-workers loved them! I would recommend whisking the eggs separately before you add them to the dry ingredients.

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Kelsey

Cooking Level: Beginning

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Reviewed: Oct. 11, 2009

GREASE THE PAN. I had a devil of a time getting these out of a glass 9 x 13" pan! But other than that, they were great.

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Petey

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Reviewed: Oct. 9, 2009

They really are The Best!

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Brandi

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Oct. 8, 2009

Very good and very easy.

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Jen

Cooking Level: Intermediate

Home Town: Lyle, Minnesota, USA

Living In: Blooming Prairie, Minnesota, USA

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Reviewed: Oct. 7, 2009

Very lemony flavour, followed others suggestions of increasing lemon juice to 2/3rd cup and also increased flour, mine did not "setup" totally in the centre though after cooling, a little runny still but the outer 2/3rd's of the dish is ok. Crust does make a lot, not enough for a 9x13 but plenty for an 8x11 or even a 9x9 square pan.

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Oct. 3, 2009

I didn't know lemon bars could taste this good! I added the juice of two and a half lemons. The crust is simply buttery goodness with the lemon flavor.

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jhoney

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Reviewed: Oct. 3, 2009

Great recipe. I kept the same amount of sugar and added a cream cheese top layer (16 oz cream cheese, 2 eggs, 2/3 c sugar). I also added 3/4 cup real lemon juice. It came out perfect. I think without the cream cheese layer, the filling should be doubled. It was thinner than the crust, but with the cream cheese it was great.

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adele

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Reviewed: Oct. 2, 2009

Sadly the crust was too thick and the time to cook it was not nearly enough, it made it soft and mushy. The filling was too thin and not strongly flavored. Very disappointing, I'm bummed.

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MAREMARE312

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Reviewed: Sep. 29, 2009

Very good recipe. The crust was perfect. I did note that the "filling" was a little less than expected, next time I will make another 1/2. I also added LEMON ZEST (which I pureed) of two lemons and some yellow food coloring. EXTRA: I added about an 1/8 inch of melted RED SEEDLESS RASPBERRY JAM to the top after baking (to make it smooth & spreadable - it will re-congeal). This was a perfect wonderful flavor match! This recipe is definately a keeper!

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MRTimm

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

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Reviewed: Sep. 24, 2009

Wonderful recipe everytime I make them there gone one suggestion is to use lemon extract and lemon juice for a strong lemon flavor.

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aarons129

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Reviewed: Sep. 16, 2009

These came out perfect. I halved the recipe and added a pinch of salt to the crust. I ended up using 1/2cup of lemon juice and added an extra TBS of flour to the filling. Let the crust cool for about 15min before you pour the filling on top. My girls didn't like them, but that just means more for me and my husband :)

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Ellen77

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Reviewed: Sep. 11, 2009

Awesome! This was soooo yummy. I made it for a family barbecue and even the most disciplined of eaters could not resist seconds and thirds. I will make this over and over again.

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