The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 14, 2009
These were everything you expect a lemon bar to be. I changed a few things. I used 2/3 of a cup of lemon juice, used to cups of sugar and another tablespoon of flour. They were excellent and very rich!
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Photo by kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA
Living In: Irvine, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 14, 2009
JUST FABULOUS! I got this recipe years ago from a friend and I just love it! Only a few small differences - I add 1/4 tsp. of salt to the base and use 2 cups of sugar and 1/2 tsp. baking powder in the lemon filling. In a pinch, I've found that 7 tablespoons of bottled lemon juice will work. These are so rich and luscious, everyone always enjoys them.
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Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 12, 2009
can someone help me? i tried to make it as directed, but the lemon layer wasn't gooey at all and the eggs separated so it was like 3 layers.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 11, 2009
amazing. The regular recipe works out easily and well. I did take everyones advice with the lemon juice and flour though (2/3 cup of fresh squeezed lemon juice with an additional tbsp of flour). Also I only use 1 cup of sugar in the filling. I sell these at a market and people rave about them. Once I increased the lemon and decreased the sugar everyone told menot to change it again, that combo was perfect. Tastes like actual lemon bars, not that yellow gunk from the stores. I think the people that complain about this recipe are only looking for those kinds of lemon products and don't really know what lemon really tasts like
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 9, 2009
I loved it! The 2nd time I made it it put a 1/4 of toasted finely chopped almonds in the crust. I also added some of the zest to the filling. I have brought this dish to several events this year and everyone asks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 7, 2009
Heavenly! I made my bars in an 8x11 glass pan that I've had forever. It's an odd size, but I've actually used it many times.I've made lemon bars before with a similar recipe that I can't seem to find. They've always went over sooo well. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Plainville, Kansas, USA
Living In: Edmond, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 3, 2009
I did exactly what they called for only I added one more lemon! it was amazing i will definately be making these over and over again!
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Cooking Level: Intermediate

Home Town: Lonedell, Missouri, USA
Living In: Ballwin, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 30, 2009
Delicious and easy to make. There is a hint of eggyness to these, but they turn out fabulous. The crust is beautiful next to the lemon. They look very appetizing, too.
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Cooking Level: Beginning

Home Town: Riverside, California, USA
Living In: Irvine, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 19, 2009
This was my first lemon bar recipe and it came out very well. I added lemon zest and some extra lemon juice like other reviewers suggested and the flavors were perfect. Another adjustment I made was to let the lemon bars cool in the oven (with the oven off and open) to keep them from cracking. I also added confectioner's sugar at the end. I will definitely make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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Reviewed: Jul. 15, 2009
My oh my, these are amazing, and I grew up on the box stuff which is pretty good, but NO comparison to these! The crust is tender and delicious! I made a little more filling, used 6 eggs and bit more lemon juice and flour.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 13, 2009
The best! And this crust is such a great crust. I've used it for cheesecakes and tarts and everyone raves about them. Sometimes I add some crushed up graham crackers to it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 13, 2009
These were really quite good. I substituted Splenda for Baking for the sugar and it worked pretty well, although the volume was a little less. Also, the Splenda, being so sweet, reduced the tartness a bit. You might want to add lemon zest or lemon flavoring to increase the zing.
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Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 4, 2009
Loved these. My husband loved these. Will make again. I tweaked the recipe as MommieFromSeattle suggested and it turned out fantastic. Thanks Mommie and Patty! Will be one of my 'go to recipes'!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 2, 2009
These are delicious as written! Excellent recipe Patty. Now having said that here's what I experienced. I had two very large juicy lemons. Probably juice equal to the amount of 3 normal sized lemons. Unfortunately I did not measure, just squoze into the mixing bowl. So you'll have to trust me. I added 1 extra T flour to compensate. I grated some of the zest into the crust and into the custard. Very good!!!! This will be my go to recipe for lemon bars!!
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Jen
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 30, 2009
These are wonderful. Were a hit at a book club event. I am making them again today.
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M.
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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA
Living In: Cumming, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 29, 2009
These were great as written. I didn't have lemons on hand so I substituted lemon juice from the bottle..they were great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 28, 2009
This is a great recipe! With a few changes, so I could make it at work, this is one of my most requested desserts. I did double the filling though and add a little more lemon juice. I, personally, don't like sweet lemon flavor. It was a big hit!
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Cooking Level: Expert

Home Town: Meadville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 23, 2009
This is a great recipe! I received rave reviews of the fresh lemon taste and creamy texture from my guests. As written this recipe is outstanding, adding the lemon zest as others suggested makes it extraordinary! My two lemons produced somewhere between 1/2 and 2/3 cups of juice which was just perfect. I will definitely be making these again!
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Cooking Level: Beginning

Home Town: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 22, 2009
I love this recipe! It is perfect!!
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Photo by TWINKLENGREEDY

Cooking Level: Intermediate

Living In: Modesto, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 21, 2009
The shortcake crust and the lemony taste is perfect. I served it at a dinner party and got lots of complement. I followed the suggests from some of the reviews, used 1/3cup of flour for filling and zest from 1 lemon. However I had to extend the baking time to 40min. to make the filling settle. Will make it again though.
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