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User Reviews

Winning Lemon Bars

User Rating 3.5 out of 5
33 Reviews
24 out of 33 users would make it again
5 out of 5 5 out of 5
Lemon barsMay 26, 2011 By booandollie
I made the following changes. For the flling, I added 1/2 fresh lemon juice, the zest from two lemons, 3 TB heavy cream, reduced the sugar to 1 1/2 cups. Bars came out rich and creamy. I waited until bars were cool (at least two hours) before dusting them with powered sugar. Very, very good :-)
32 of 38 people found this review helpful.
4 out of 5 4 out of 5
Winning Lemon BarsDecember 14, 2010 By svia67
Having read other reviews I modified the recipe. My father is a lemon freak. Sad, but true. But basically all I did was add 1/2 tsp lemon juice and decrease eggs to 3 for the topping. OMgggggg. it turned out to be the best thing I have ever made. My dad's eyes actually glazed over. Sooo I think the long and short of this is that we all have different tastes and we all must tweak accordingly. Overall, I think this is a great recipe to which I will refer each December 14th for my dad's birthday PS . . . for once, I kept a few on hand for my daughters and me . . . lol. . . . yes they were THAT good
19 of 22 people found this review helpful.
1 out of 5 1 out of 5
DisasterMay 11, 2010 By yellowsparkle
I did not like this recipe. I personally believe it calls for too many eggs, because I was able to taste the eggs, in the bar, after it was baked. Maybe some people enjoy this, but I am definitely not a fan. I do not recommend this recipe.
7 of 11 people found this review helpful.
2 out of 5 2 out of 5
Winning Lemon BarsMarch 27, 2010 By skgonz
Way too sweet!!!!! Texture was great but if you like tart lemon, this will not do it for you
3 of 3 people found this review helpful.
4 out of 5 4 out of 5
Thick CrustJanuary 04, 2010 By pdeur
I think they turned out very well, I made similar changes as others, including: 1 1/2 cups sugar instead of 2 cups, and one half cup of lemon juice rather than 1/4 cup. I baked for 26 minutes as well. Very nice. My only criticism is the crust is too thick, I'll probably use 2/3 of the crust batter when I make it again.
3 of 3 people found this review helpful.
5 out of 5 5 out of 5
Excellent!December 21, 2009 By webitube
I agree with the previous reviewer. This recipe is excellent! Many of my guests who tried it loved it and wanted the recipe! Based on some of the other reviewers suggestions, I made the following modifications: - Increased the lemon juice to 1/2 cup (instead of 1/4 cup). (BTW, this took 4.5 lemons.) - I used the finely grated lemon peel from 7 lemons (because that's how many I bought). - I reduced the amount of sugar from 2 cups to 1.5 cups. - Because I only had 3/4 cup of granulated sugar left, I replaced the balance with powdered sugar. Although I also considered using Confectioners sugar since I had that on hand as well. Probably shouldn't make any difference, though, because its mixed in and baked. - I used a 13""x9"", non-stick pan and sprayed Pam on it before adding the crust. - After blind baking the crust for 20 min. at 325 degrees, I baked the entire lemon bar dessert (crust plus filling) for 26 min. (instead of 20 in.) at 325 degrees. - After pulling the pan from the oven, I let it cool on the counter for about 20 min. before putting in the fridge overnight to cool and set. - Scored the filling and (slightly) the crust underneath while still hot using a wet, sharp knife. - Sifted powder sugar on top in the morning. - I served it chilled straight from the fridge. Some Minor Issues I Had: Unfortunately, because it was kinda warm that day, the lemon bars got a little condensation on the drive from my home fridge to the office fridge. So, even though it sat in a fridge all day, the moisture ruined the look and soft powdery texture of the top of the lemon bars. My advice would be to keep your lemon bars chilled. Or, if you can't do that, dust them after they have warmed up to room temperature. (I'd probably even go so far as to gently blot them with a paper towel before dusting.)
11 of 11 people found this review helpful.
4 out of 5 4 out of 5
just a few tweeksNovember 24, 2009 By Ottabob
Those who are commenting negatively about the texture must not be letting the bars chill long enough in the fridge, because the recipe certainly does not produce anything with a runny or eggy texture. I've made this a few times and found that it benefits from an extra 5 or 6 minutes in the oven. My personal preference is also to add more lemon (the juice and shavings of one average lemon) and at least half a cup less sugar than the recipe calls for. With these mods, it is great.
1 of 1 people found this review helpful.
3 out of 5 3 out of 5
November 18, 2009 By makinbakin09
I just made this recipe and it is delicious. I did tweak it a bit, Instead of using granulated sugar in the crust I added powdered sugar and cooked the crust for 16 min Instead of twenty. powdered sug makes for a more flakey crust , the next thing i did was add an eighth cup extra lemon juice and I covered the top with foil for 20 min. while in the oven then let it brown for five. Over all not bad.
0 of 0 people found this review helpful.
1 out of 5 1 out of 5
VERY BAD RECIPEOctober 24, 2009 By sfhw3
This the worst recipe I have ever tried. There is no lemon taste and it has the consistency of scrambled eggs. Once it is baked the lemon layer and the crust are separated. AWFUL. Total waste of time.
1 of 4 people found this review helpful.
5 out of 5 5 out of 5
DeliciousOctober 14, 2009 By LouisePowell
This is the 1st recipe I've made from this site and it was delicious!! Very moresh, 1 slice wasn't enough :)
0 of 0 people found this review helpful.
1 out of 5 1 out of 5
Pure liquidJune 27, 2009 By JoyBethBuysse
The measurements for this recipe are wayyy off, I have made lemon bars before and they have never been so runny.
0 of 0 people found this review helpful.
1 out of 5 1 out of 5
Winning Lemon BarsMay 08, 2009 By jdughman
I thought that two cups of sugar was an inordinate amount for this recipe, but I followed the recipe exactly anyway. I don't know if it was because of high altitude (I live in Colorado), or not, but the sugar crystallized and made the bar very grainy and way too sweet. Anyone have any suggestions?
1 of 1 people found this review helpful.
4 out of 5 4 out of 5
easyMarch 06, 2009 By suzybau
i'm a horrible novice baker and have a hard time following directions. this actually worked! and not only was it edible, it was pretty good.
0 of 0 people found this review helpful.
2 out of 5 2 out of 5
NEEDS MORE ZIP....February 14, 2009 By donnaterrell
Tried this and not very lemony tasting even though I used a little more lemon than called for , Crust was a little too crumbly, but if you like sweet gooey desert this is for you.......
1 of 2 people found this review helpful.
5 out of 5 5 out of 5
Best lemon bar recipe so far!!February 11, 2009 By carpenterlc
I love lemon bars and have been testing various recipes for years, but these are so well balanced in flavor, I'm in awe. I took advice from other posters and added 1/2 a cup of lemon juice and it was perfect, not too sweet or sour. This is definitely my permanent recipe for lemon bars.
6 of 6 people found this review helpful.
5 out of 5 5 out of 5
Truely a winnerFebruary 10, 2009 By peddalfast
This is very easy to make. You can plan this one at the last minute and have a fantastic dessert. I wipped the filling until it was a little foamy and the top of the bar had a crust, lemon pie like filling and flower/butter crust. Serve cool. They taste so good it's hard to eat just one.
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
Delicious!February 04, 2009 By paroof
I've made these again and again. The only change I make is to add an extra tablespoon of flour to the filling and cook for an extra five minutes. Otherwise mine turn out runny.
7 of 8 people found this review helpful.
4 out of 5 4 out of 5
Winning lemon barsJanuary 27, 2009 By firedame
Used a larger glass pan than called for no problem. Since the top batter was too sweet before cooking, I used 1.5 times the eggs, flour, and 2x the lemon juice and zest. Cooked for an extra 5 or so minutes until the top was set up and a little tiny bit of gold around the edges. I used fresh lemons from our yard. The bars turned out really good.
0 of 0 people found this review helpful.
4 out of 5 4 out of 5
this one's a keeperDecember 31, 2008 By sharoninaustin
This is the second time I've used this recipe. The first time I thought the bars were good, but a little too sweet. This time I used 1/3 cup lemon juice (fresh) and 2 tablespoons lemon rind. This batch of lemon bars was excellent---tart and lemony. I cut them (carefully and with a hot knife) while they were hot, but waited until they had been thoroughly cooled in the refrigerator before removing them from the pan, and they came out nicely (not crumbly or runny, but in firm bars). My family agrees: this recipe, with extra lemon juice and zest, is a keeper.
17 of 17 people found this review helpful.
4 out of 5 4 out of 5
Add more lemon juiceNovember 26, 2008 By merrymm27
I took the advice of another review and added a half cup of lemon juice rather thana quarter cup. It came out perfect. If you like lemon which is safe to asume if you are making these, go with a half cup it balances out the sweetness of these just right. : )
3 of 3 people found this review helpful.
5 out of 5 5 out of 5
yummy in the tummy!October 18, 2008 By yay67
This is a delicious recipie! everytime I took a bite, my mouth was filled with a sensation so unreal I can not even discribe it. My whole family was addicted, and we ate every last crumb. Try this recipie, and you will be soooooooooooo surprised!
1 of 1 people found this review helpful.
1 out of 5 1 out of 5
October 14, 2008 By taytersalad
These were absolutely awful! I took one bite and spit it out...then proceeded to throw out the entire batch. Find a different recipe.
0 of 24 people found this review helpful.
4 out of 5 4 out of 5
Prize winning lemon barsJuly 31, 2008 By nsprings
I like this recipe very much. The lemon zest gives the fuller flavor from other recipes. Those who want more flavor just add more zest. Use a good quality micro plane and you won't even know the zest is in the filling, except for the fabulous flavor. I used a wet chef's knife to score the bars when they came out of the oven, finished cutting with a table knife through the crust after they cooled. They are deicious, look pretty and will be wonderful for the dessert reception I am catering this weekend. I layered them between sheets of plastic wrap on a tray and froze them. Perhaps a touch up dusting of confectioner's sugar when plated and they'll be perfect.
4 of 4 people found this review helpful.
1 out of 5 1 out of 5
Not so goodMay 10, 2008 By CuisineArt
Should of listened to the last person. They turned out terrible. The consistency was like paste, and it didn't taste very lemony. I'd add more lemon juice definiteley, or find a different recipe.
3 of 3 people found this review helpful.
5 out of 5 5 out of 5
First Time CharmApril 13, 2008 By BirdOverPig
I've never made Lemon Bars before, tried this recipe because of al the good reviews. Yup, purdy easy. Made me look like I actually knew what I was doing.
0 of 0 people found this review helpful.
1 out of 5 1 out of 5
i threw them outApril 11, 2008 By rdej
this was the worst lemon bar recipe. i went online to get a recipe instead of trying to find the one i usually use. i even got fresh lemons (vs the already squeezed in the plastic lemon), fresh flour, fresh everything. it tasted awful and i ended up throwing them out
4 of 13 people found this review helpful.
5 out of 5 5 out of 5
So Easy!March 30, 2008 By elwood57
The recipe went together so easy and we all loved the results. Very quick and easy to put together and I usually have at least one lemon on hand. I will definitely make this one again.
0 of 0 people found this review helpful.
5 out of 5 5 out of 5
WOWZA!!!March 29, 2008 By thehealed1
I will make these again.... couldn't have been any easier!!
0 of 0 people found this review helpful.
3 out of 5 3 out of 5
adjustmentsMarch 27, 2008 By paulhar
I found the lemon bars just a slight bit ""eggy"" in taste. Consequently, if I make it again, and I will, I'll increase the lemon juice to 1/3 of a cup or 1/2 a cup rather than the called for 1/4 cup. I prefer it a bit less eggy and more tart. I may even reduce the sugar by 1/4 cup. Otherwise, I did like them.
5 of 6 people found this review helpful.
4 out of 5 4 out of 5
Don't cut when warm!March 27, 2008 By BabydollWanless
Tasty, fresh, very sweet. I made recipe exactly as printed and turned out great. One suggestion: Just don't cut when warm! Next time I'd line the pan with a layer of aluminum foil going both directions, then when it comes out of the oven, remove, dust with powdered sugar, and allow to cool before cutting. Great recipe - going to try with sliced strawberries and whipped cream for a special dessert sometime...
104 of 104 people found this review helpful.
5 out of 5 5 out of 5
very goodMarch 23, 2008 By marina1319
very easy and very tasty. I've substitute described crust with Filo. Options endless! Thank you! happy Easter! Marina
1 of 1 people found this review helpful.
5 out of 5 5 out of 5
ScrumptuousMarch 23, 2008 By GrandmaDarla
They were a big hit for our Easter dinner and I also took them to work. Will make them over and over again.
42 of 44 people found this review helpful.
5 out of 5 5 out of 5
Lemon BarsMarch 05, 2008 By ctgreene30
Easy to follow recipe. I wouldn't change a thing. These taste like the lemon bars my mother made when I was a child. This is a keeper.
54 of 56 people found this review helpful.

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