Reviewed: Nov. 15, 2008

Delicious! The filling was perfectly tart with the juice of 3 average sized lemons (about 1/2 cup) and the zest from one one of them. I thought the crust was a bit bland and over-buttery like some others did, but my husband liked it a lot, so there you have it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megan

Cooking Level: Intermediate

Home Town: Hosmer, South Dakota, USA

Living In: Cabot, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2008

I didn't take the time to read the reviews before I made this. I am going to re-do it for the party I'm throwing on Sunday b/c I think a few small changes will make them even more amazing than they already are! First of all, make sure you bake the crust itself for the full 20 min., if not a minute or two extra. I will add 1/4 tsp. salt to the crust next time. Also, I will use 2/3 cup lemon juice, zest of one lemon, and 1 extra T. flour in the lemon mixture. Great recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DeusaCozinheira

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2008

Delicious, buttery shortbread crust makes all the difference in this recipe. I made 1 1/2 of the crust to make an extra thick layer and doubled the lemon mixture as well!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CaliCook43

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2008

The lemon taste is great, I wasn't crazy about the thin layer of scrambled egg scum on top of the lovely lemon. I sprinkled a ton of powdered sugar on top - but still! These are rich! Don't plan on gorging, you'll end up with a belly ache like me.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

miranda

Cooking Level: Intermediate

Home Town: Encinitas, California, USA

Living In: Lugano, Ticino, Switzerland

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2008

These are simply wonderful! The only changes I made were: I made "lime bars" instead; I halved the recipe since I only had one lime at home (worked perfectly in a 9-inch Pyrex pie plate); and finally, I added the grated zest of one lime and mixed it to the topping, along with the juice. Since I used a pie plate, I cut it into edges right before serving. Delicious! Pretty, too, after you sprinkle a little confectioner's sugar. Thanks for sharing this recipe, Patty! We have a new favorite dessert.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Debora

Cooking Level: Intermediate

Living In: Burlington, Vermont, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2008

Very good! I followed other's suggestions to up the lemon juice (to about 3/4 cup or 5 lemons, which will make a very tart bar but that's the way I like it) plus the increased flour to balance it out (1/3 cup). Added the 1/4 tsp. of salt. Added the zest of 2 lemons. In the end I increased the ingredients by 50% and made it in my lasagna pan, and I thought the thickness of the bar was perfect this way. I also baked the bottom part first for at least 25 minutes (kept my eye on it until the edges were browned), cooled it, then added the lemon custard and baked it for at least 25 minutes, eying it again to see when it looked ready (slightly browned on the top). Next time I'll copy down the exact amount of time it took so I'll know for next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BakerSNam

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2008

These are quite good, although I prefer them with a bit more lemon juice. Lovely shortbread crust.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hjbe

Cooking Level: Intermediate

Home Town: Calumet, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2008

These lemon bars were so delicious! They are gone by the end of the day every time I make them.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hillary

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 21, 2008

Good taste, at just below 1/2 cup lemon juice ( 2 lemons). Added the 1/4 tsp of salt another reviewer suggested. Made them into little cupcake tins, but unfortunately they stick to the paper. Otherwise, the crust and filling are very flavorful. Next time I will double the amount of filling though, and try the bars.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GotRice?

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Chino Hills, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2008

Made these with limes and used 1/2 cup (3 limes) juice, plus the zest from the limes. Also used 1 tbs. extra juice for a more tart bar, otherwise followed the recipe as stated, and they turned out perfect. I wouldn't have wanted the crust any thicker, and would have not wanted any more filling as it was so tart. I did spray the pan with cooking spray before pressing in the crust. also let the crust cool before adding the filling to bake, and chilled bars for easier cutting. No problem getting them out of the pan if you have the right tools. This one is a keeper!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Maggie

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2008

I've always been intimidated by lemon bars, even the boxed ones, they never set and are mushy. These really ARE the BEST Lemon Bars! I don't see how as written it would work in a 9X13 pan though. I used a nonstick 8X8 pan and they were perfect. I love the shortbread bottom. I did use 1/2 cup fresh lemon juice and an extra tbs flour in the lemon mixture. I think because I had a dark pan, the cookie part burnt slightly on the top edges, but no biggie it still tastes amazing. Mine set up perfectly and have the perfect lemon zing. Even my non sweet eating b/f tried one and said they were really good. Love them, thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ingalyn

Cooking Level: Expert

Home Town: San Leandro, California, USA

Living In: Discovery Bay, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2008

these are great! found the crust to be a bit oily, next time will try with less butter, but still absolutely wonderful. I would suggest using 1/2 cup fresh lemon juice and 1 tablespoon more of flour.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mrs.chicken

Cooking Level: Intermediate

Home Town: Iron River, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2008

Very yummy!! I used 2/3 cup bottled lemon juice and added 1 extra TBL flour. Baked crust 20 min and filling 25 minute. Will definitely keep this recipe. Next time will try a glaze on top.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

okmomof2

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2008

After I couldn't find my old reliable lemon bar recipe I searched allrecipes for what looked most similar. This recipe is by far the standard for what a lemon bar should be. It's no muss, no fuss ingredients and simple preparating make it basically no fail. Highly recommended for a dessert table extra or the main feature for an afternoon of tea and sweets.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lottieclottie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2008

these are my first lemon bars and they are fantastic. I did the extra lemon juice (from a bottle) and the extra T of flour. I made them yesterday and stored leftovers in a container on the counter and today they are soggy. that's my only complaint.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

4thegospel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2008

2/3 cup of lemon juice is WAY too much in my opinion, will try slightly less next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

goodintentions82

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2008

Love these! A simple recipe with simple ingredients, and a wonderful result. Many people commented on the crust being too thick. I thought it was perfect as is. I did add the zest of one of the lemons because many people commented on increasing the flavor. I was extremely happy with the result. Just want to note that it does stick on the edge, so when cool trim that part off first before slicing so pieces are nice and neat. I will make these again and again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TRISHICAT

Cooking Level: Intermediate

Home Town: Martinsville, New Jersey, USA

Living In: Clifton, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2008

Too good for words...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

J. M. Brill

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2008

Nice flavor. I would've preferred a slightly thinner crust and a little more lemon filling. Wasn't sure how to tell when they were done. Topped them with powdered sugar.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

COOKIN LADY

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 25, 2008

I finally found the perfect lemon bar recipe! Thanks to MommyFromSeattle's suggestion of using 2/3 c lemon juice it provided the right about of tart in the custard and the sweet buttery, goodness of the crust! I have already made these bars twice and have already been giving out the recipe to those who requested it. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful