Reviewed: Jan. 15, 2013

I used three lemons from my back yard instead of 2 because I like the lemon flavor. Other than that I followed everything else just as written. It was very good! I think I may try like others suggested to add some lemon zest as well.

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Reviewer:

01buckler15

Cooking Level: Beginning

Reviewed: Jan. 14, 2013

I've had much better ones.

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Reviewer:

jilld

Reviewed: Jan. 13, 2013

I'll be perfectly honest: I didn't care for these. I found the crust to be WAY too thick, and the lemon curd to not be thick enough. The ratios were off, for sure. I took the suggestions of the other reviewers and used 1/2 cup of lemon juice, which really bumped up the flavor, but there just wasn't enough of it, compared to the crust. I was pretty disappointed. They were good, just not as good as they could be.

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Reviewer:

itsmemaggi

Home Town: Staten Island, New York, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Jan. 7, 2013

This recipe is a good foundation to making "Lemon Bars". I agree with many of the comments, "not lemony enough". I like the suggestion to add more lemon juice or bottled lemon juice to add flavor. I too added lemon zest to the batter and also to the crust. Next time, I may double the lemon topping. These are 100 times better the next day. Refrigerate overnight.

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Reviewer:

ZellieB

Reviewed: Jan. 3, 2013

Really good. Definitely use 2/3 c of lemon juice and 1/3 c of flour. The base was a bit on the thick side, but the next day the lemon top and bases melded a bit and it was fine. But you could make the pan smaller and use less base and have a thicker topping if you like them really soft.

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Reviewer:

kt24

Reviewed: Dec. 30, 2012

EXCELLENT!! Made as listed

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Reviewer:

Rick

Reviewed: Dec. 29, 2012

great lemon topping, I loved that part, I had to double the topping because, in my opinion top was too thin. The base got a little too hard for my taste, and too thick. I would make a thinner bottom and a thicker top.

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Reviewer:

gigi

Cooking Level: Expert

Home Town: Norwood, Massachusetts, USA

Living In: Norfolk, Massachusetts, USA

Reviewed: Dec. 28, 2012

I have been attempting the perfect lemon bar for at least a year, and this is the only recipe that works. I made them Christmas morning, and they were simply delicious. The only change I made based on reviews was I added lemon zest. Otherwise, I try to follow the recipe as listed on my first try. The only exception is in case of allergy. As other reviewers mentioned, the crust is thicker than the filling, so for my next batch, I will double up on the filling. I loved the thick crust.

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Reviewer:

MDCherryBlossom

Cooking Level: Intermediate

Reviewed: Dec. 26, 2012

I've made this twice - and doubled the recipe the second time - and both attempts turned out wonderfully! This has become a keeper - and my newest go-to bar recipe!

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Reviewer:

Carrie2.0

Reviewed: Dec. 24, 2012

Awesome! Took them to the office and my co-workers raved about them. I used bottled lemon juice and it worked great. Just the right balance of sweet and tart. You will thoroughly enjoy these bars.

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