I have baked for years but never tried a lemon bar. Mainly because I never cared much for lemon until a few years ago. I made this recipe with suggestions from the other reviewers. I lined a 9 x13 aluminum pan with parchment paper. Next I beat the room temp. eggs for 7 minutes then added only 1 1/2 cups sugar, added 1 loosely packed tablespoon of lemon zest, & not quite 1/2 cup of fresh lemon juice. My 3 lemons were not as juicy as I had hoped they would be. I baked the crust for about 23 min. & added the filling to it without cooling & cooked it for 22 minutes. It was well set & lightly browned on top. After cooling on the counter for 45 min. I sprinkled confectioner's sugar on top & placed it in the fridge. After dinner I removed the parchment paper without a problem of sticking, cut it into bars, & my husband & I ate several bars with coffee. Having never eaten a lemon bar I have nothing to compare it with but next time I would add 2/3 cup of lemon juice & pack the tablespoon full of zest. I might even only use 1 cup of sugar because we like tartness. This was a little too sweet but the crust was perfect. Is the consistency supposed to be a gummy consistency because these were. They were very firm in texture & look like the pics included with the recipe. Overall, they were good. With the above changes, I will make this again.

Reviewed On: Aug. 10, 2012

I have a fantastic peanut butter fudge recipe but when I saw that flour was part of this recipe & the raves, I just had to try it. I used the tips from others & it came out pretty creamy but dense. Sorry, but I think I will stick with my recipe which is composed of butter, sugar, milk, vanilla, & PB. It is silky smooth and melts in your mouth.

Reviewed On: May 12, 2012

Best recipe for Spritz cookies that I have found. Great tasting cookie and the dough is good consistency to place inside cookie press. Only thing is, my cookie press stopped working half way through. I have two, a battery operated one and a manual. I couldn't get either one to work.

Reviewed On: Dec. 13, 2011