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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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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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 20, 2009
Amazing! My family and I really enjoyed these. I'm serving them at our Father's Day picnic tomorrow and know they'll be a hit. I followed some commentors' advice and upped the flour a bit so I could use 2/3 cup lemon juice. It's strong and lemony! MMM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 15, 2009
these are excellent! only one thing I changed, use powdered sugar instead of granulated sugar for the crust, otherwise followed recipe as written and they were perfect! also tried with lime juice, very good, freeze before serving, gets them really firm, thank you!
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Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 10, 2009
I made this twice, once with the recipe as written, and once with recommended changes including increasing the custard to crust ratio. Even after all the tweaking, I think I prefer the box mix in the future.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 8, 2009
How can you go wrong with a pile of butter and sugar? These were delicious empty calories. I too used 2/3 cup of lemon juice and about a tablespoon of the zest.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jun. 2, 2009
I made them twice, following these directions exactly and got great compliments both times. Somebody remembered them from a month or two ago and requested I bring them to a picnic this weekend with her name on dish. Easy, short list of ingredients, perfect.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 21, 2009
The filling is nice and lemony, and the shortbread crust is great. However, I do agree with other reviewers that there isn't enough filling. Next time I will double the filling, and buy a micro-plane to get at that zest! There will definitely be a next time. :)
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Cooking Level: Beginning

Home Town: Mount Pleasant, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 19, 2009
My husband liked these but I thought they could have been a little more tart. Next time I think I will use more lemon juice.
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Cooking Level: Intermediate

Home Town: Rome, New York, USA
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 18, 2009
I do not understand why there would be a need to change this recipe. I read the reviews and then opted to go with the original recipe- It was a good decision because everybody loved them and they went fast - they were deeeliish- thanks for the great recipe -just as is.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 15, 2009
I want to try to make these again when I have all the right amounts of the ingredients - the crust is great, wouldn't change it.
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Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 14, 2009
This is my new favorite lemon bar recipe. The only thing I did different was use six eggs, 2 1/4 cups of sugar, 1/2 cup of flour, and probably about 1/2 cup of fresh lemon juice. 1 1/2 times the measurements called for. Excellent!
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Cooking Level: Intermediate

Home Town: La Crescenta, California, USA
Living In: Sunland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 13, 2009
Absolutely wonderful! Loved it!
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Cooking Level: Expert

Home Town: Newberg, Oregon, USA
Living In: Lafayette, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 12, 2009
Very good lemon bars, I always use three lemons, reduce the sugar to just one cup and throw in a tsp of lemon extract. For the crust(since the recipe makes too much crust) you can always half the recipe, or make a full batch and freese the other half for next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 11, 2009
Ok, I'll be the one dissenter...2/3rds cup of lemon juice was WAY too much for us. The bars were very good and the crust WAS thick, but very tasty. I did the 2/3 cup juice, 1 extra tablespoon flour and 1/4 tsp. salt. I'm going with the original recipe next time and go from there. My husband and I were actually wincing while we were eating them they were so sour. I can't wait to try them again because I loved everything else about them!! I'll update the review after the next batch.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 9, 2009
I thought it was a tad sweet, even though I added 3 lemons worth of juice (about 1/3 cup). My friends thought they were delicious though!
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Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: May 8, 2009
These are very near perfect. I read most of the reviews and completely agree...added lemon zest, juice to my taste, and baked in a 9X11 pan so my bars were thicker. Strictly a matter of your preference. This recipe is very adaptable to adjust to your taste, make it, you won't regret it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 5, 2009
OH MY GOODNESS... The name fits this recipe perfectly. This is truly the BEST lemon bar. Per other reviewers I used 2/3 cup of lemon juice and the zest of two lemons. I also added an extra tablespoon of flour to the lemon juice mixture. I baked the crust for 20 minutes and the filling for 25 minutes.I sprinkled powder sugar over the top while they were hot so it would stick. Came out PERFECT, set up very nicely and easy to get out of the pan. Look no futher for a great lemon bar recipe!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 4, 2009
great recipe. I made it with 7 small limes, did not have lemons. I did follow the suggestions of others and added lime zest to the filling, a tsp of salt and a tbs of flour to the crust. I made it this afternoon brought it over and got compliments on it. i tried it and ate 4 small bars could probably add like half the pan with no problem. Will make more this coming Sat for a friends son's birthday party.
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