Reviewed: Apr. 6, 2008

These bars were a hit with me & my family at Easter. They were easier to make then I thought - I made them in two steps: I made the crust in the morning and I made the filling later in the afternoon. This allowed the crust to cool completely. I used a bit more fresh lemon juice, so I used a pinch more flour. I sifted some powdered sugar on top, delicious.

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RPFROGGY

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

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Reviewed: Apr. 5, 2008

The "Best" is right. I tried the slightly smaller pan idea - making the crust and filling just a little thicker. Also sprinkled a little powdered sugar on top. Thanks for the recipe!

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Kate

Home Town: Denver, Colorado, USA

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Reviewed: Apr. 4, 2008

EXCELLENT! The crust was wonderful (I used margarine--was all out of butter). I also added 1-2 drops yellow food color because I like them to be really yellow. They turned out beautifully. Thanks for the wonderful recipe.

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KATIELADY

Cooking Level: Intermediate

Home Town: Rexburg, Idaho, USA

Living In: Saratoga Springs, Utah, USA

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Reviewed: Mar. 31, 2008

amzing i used inbetween 1/2 and 2/3 cup of lemon juice and i found it to be sweet and tart

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iamapro

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Reviewed: Mar. 30, 2008

These are REALLLLY good lemon bars. The only thing that I did different was I zested the lemons and added half to the crust and half to the filling. I also added a couple of drops of almond extract to the crust.

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JS

Cooking Level: Intermediate

Living In: Newmarket, Ontario, Canada

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Reviewed: Mar. 27, 2008

Thank you for placing this recipe online, as it was absolutely delicious!!! I followed your recipe but b4 I put it together, I read the review from Mommyfromseattle, adding 3/4 cup lemon juice along with more flour. I was afraid it might of still been a little runny but not at all...I served it to my fiance & his son straight from the oven. It was so good, then I put it in the freezer to cool and try afterwords and it couldn't be better. Again, I thank you for placing this recipe online. This is the only Lemon Bar recipe I have & it will be the only one I will ever use or give out to family & friends...You've done good, Thank you!!!

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kimmoore(Kim Edwards)

Cooking Level: Expert

Home Town: Brainerd, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Mar. 24, 2008

The crust was way too thick and bland overall. The filling was okay, but I've made better lemon bars myself.

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ELLINCL

Cooking Level: Expert

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Reviewed: Mar. 13, 2008

NO. The directions are NOT for a beginner even though this recipe could be considered very basic. Even I know that its not really calling for 1/12 of anything. Also, if you follow this recipe, PLEASE follow the gal who posted before me and her suggestions. I threw the first batch away! All in all, try another recipe.

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Susan

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Reviewed: Mar. 6, 2008

Heavenly!! These are by far the best lemon bars I have ever had. I followed the recipe exactly and wouldn't change a thing! Thanks for the yummy recipe!

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KIPPANORS

Cooking Level: Intermediate

Home Town: Petersburg, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 3, 2008

Ok, can I just say yuummmmm!!! I wasn't sure about these due to the mixed reviews, but needed to use up some lemons. I followed the recipe exactly, but increased the cook time on the crust by about 7 minutes to get it golden. I was surprised by how bubbly and holey it was, but I think that I should have blended in the butter a little better. It didn't matter though. I let it cool to room temp. before pouring the filling. I cooked the whole thing a little longer than the recommended time as well because it didn't look set after 20 minutes. My three year old and I just tasted a bar fresh from the oven, and we can't wait for them to cool to eat more! Mmmmm!!!

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Laura

Cooking Level: Intermediate

Home Town: Blue Ridge, Georgia, USA

Living In: Jasper, Georgia, USA

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Reviewed: Feb. 29, 2008

Yum-o!! These are awesome. I was looking for a delicious, easy recipe because my husband loves lemon bars, and these were perfect. The only thing I did differently is that I used 1/2 cup bottled lemon juice instead of squeezing 2 lemons. The bars turned out wonderfully - perfect tartness, perfect consistency. And SO EASY!!

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NEILA222

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Reviewed: Feb. 28, 2008

I thought these were really good, and easy to make .Makes a nice amount to.Thank you 4 shareing!

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Hatty

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Reviewed: Feb. 22, 2008

Yummy. Added some lemon zest as other reviewers suggested. My husband loved these! Update: I added some chopped pecans to the crust before baking. Made it even better!

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eptrox

Cooking Level: Intermediate

Home Town: New Castle, Indiana, USA

Living In: Saluda, Virginia, USA

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Reviewed: Feb. 16, 2008

OMG!!!!!! This absolutely turned out terrible! I don't know what happened or what I did wrong, but I don't even think it is worth my time and effort to try this again.

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remac7016

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Feb. 13, 2008

I, as well, had to cook the crust for an additional five minutes or so, and I used 3/4 Cup lemon juice (fresh squeezed) as well. The only reason I did not give this five stars is because I had to bake my custard for nearly 45 minutes (I baked it for the 20 as written, then let it sit in the firdge over night, but it was still all liquidly, nearly water-like!). I then baked it for another 14 minutes and it turned out well, but the edges had gotten a bit crusty, so I just cut them away. But after all that the bars turned out fabulously. Although, it did seem like my crust puffed up a bit too much for my liking, I'd prefer a smaller crust, like only 1/6 of an inch, so I shall use less of the crust next time (and there WILL be a next time!).

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JennyColada

Cooking Level: Intermediate

Home Town: Burbank, California, USA

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Reviewed: Feb. 12, 2008

I increased the cooking time for the crust by about 5 min, and increased the lemon juice to nearly 3/4 cup. Needless to say, this yielded a VERY tart lemon bar! I really like lemon, so it was no problem. Next time, I'll probably decrease the amount of juice. The crust was very nice, and held up well--the custard didn't sink in at all.

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Libs

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

all I can say is delishous! These are even better than the ones my mom would make when we were kids. I will never use another lemon bar recipe besides this one. I used more lemon juice (approx. 2/3 cup) Really lemony and perfect flaky crust. I loved it!

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Sarah Melody

Cooking Level: Intermediate

Living In: Atascadero, California, USA

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Reviewed: Jan. 28, 2008

AWEWOME recipe!! It was a huge hit with the family! I juiced 3 myers lemons and added zest of one lemon.

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Kendra

Cooking Level: Expert

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Reviewed: Jan. 26, 2008

I have tried many lemon bar recipes, and none of them compare to this one. They are perfectly gooey and sweet, but tart. They are very simple and easy to prepare! I did want to comment that when I first opened the oven to see if they were done, they had an egg smell and I thought I had messed up. Be patient, because they were not eggy at all, just perfectly lemon!

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mcortez

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Reviewed: Jan. 25, 2008

This was my first attempt at lemon bars and was very happy with the results. I used 1/2 C. fresh lemon juice and found it to be nice and lemony, without being tart or sour. The only complaint was that I did not have a distinct line between my crust and the lemon custard. The custard wasn't visually distinct like I wanted, but the flavor and consistancy was great. Maybe I should have let the crust cool more. Overall though, the crust was buttery (I used salted butter) and pleasantly dense, the custard was smooth and lemony, and the overall result was very nice.

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