These are fantastic! I didn't have fresh lemons, but I like them REALLY lemony so I followed a previous reviewers recommendation and used 2/3 cup lemon juice and added an extra tablespoon of flour. They are wonderfully tart! If you like less tart, more sweet then do less lemon juice and don't add the extra flour. I can't recommend these enough!

This was good! Here are my changes: I used a graham cracker crust. 12 graham crackers crushed up in an 8x8 pan, butter, sugar. Just eyeball it. Then I made the filling with a factor of .75....so 75% of each ingredient. 1/2 C fresh lemon juice. Baked 25 minutes. RESULT: great thick lemon bars with a crust that doesn't contain 1 C of butter. Success!

The lemon bars were really good! Although when I tried to scrape the bars out of the pan the crust stayed sticking to the pan and not coming with the bar. But the bars were sooo good! My whole family liked them!

I know why they call these the " BEST LEMON BARS", they truly are the best. I made these a few times and they are always a hit. I may try making them with limes the next time. Always use fresh fruit for the juice, I really think it makes a big difference.

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.

These are worth making again. I found the cooking time needed a bit longer than stated...and I wish the sprinkling of powdered sugar was stated in the recipe.

very easy and quick to make its great for a last minute dessert! they were very delicious!

I have now made this recipe twice without any variations. It still came out delicious. You might think that 2 lemons are not enough, but it is. I gave this recipe to a friend, and she thought that and doubled the juice of lemon. She said it was too over powering. I believe that you need to stick to this recipe AS IS. It's delicious and the family loved it.

These are great. I made these for a end of a school year party and my friends literally licked the tray. My recommendation with partys cut them into lemon bar bites also, make sure to cook them long enough because it will turn gloppy. But overall they are great

This recipe is wonderful and very simple. I followed the suggestion of others and increased the lemon juice to 2/3 cup and zested a lemon into the filling. I added salt to the crust as well. These are so tart and delicious!