172 Reviews of Lemon Bars

From: Sueie

On May 27, 2003

Absolutely delicious. I too increased the lemon zest, using the zest of one lemon. Nothing else to change. Easy and the taste is divine. As suggested by Mirj might give orange a go next time.

From: Dana-MMH

On Dec 9, 2002

Di, I made these for my brothers fiancee, she just had minor surgery. So do you think she will notice the 3 that are missing? I had to taste them to be sure they were delicious! And then I got a tall glass of milk and helped myself to 2 more, heck it's the thought that counts Great, simple, delicious recipe, thanks!!

From: Harley Seashell Princess

On Feb 28, 2004

Tangy Lemon Bliss under a blanket of powdered sugar snow...Two small alterations...I took out 1/4 cup of flour in the cookie base and replaced with an equal amount of chopped pecans...I used a full 1/2 cup of lemon juice instead of the approximate 1/3 cup...I will never use another lemon bar recipe again...Yum, Yum, Yum!

From: Chabear01

On May 20, 2006

Dib's made these exactly as your recipe directed. These were very easy and delicious, and besides the family I have here, took some as a gift to DH's Granddaughters to celebrate the arrival of his first Great Great Granddaughter. They we consumed so fast we didn't get any, sure glad we ate some here...lol. Next batch I will be increasing the lemon as we enjoy a stronger than most would care for lemony taste. Also have a slight hint for Rapvnzle who had problems getting them out of the pan...immediately upon removing from the over run a dinner knife along the edges of the pan, then put the powdered sugar on top. Also, she could have not pressed the crust in firmly enough, I wound up having to prick my crust a bit with a fork to avoid it bubbling up during the baking process. But for sure everyone you truely must try these easy and delicious bars. And Thank You so very much for sharing this recipe.

From: caffeine junkie

On Feb 9, 2008

These are simply amazing! The filling is perfect... not too tart, not too sweet, but just right. Like a few others, the crust did stick to the pan a little, but that didn't stop my co-workers from scooping out every last crumb! I took a hint from another recipe though. To ensure that the filling does not come out runny, whisk the eggs alone with an electric mixer for about 6-7 minutes, until the eggs are thickened, frothy, and lemon-colored. Then just proceed with the recipe as follows. It's a sweet, simple, comforting kind of dessert!

From: ~Leanne~

On Feb 23, 2003

This is like heaven in a pan. I made them last night and just woke up and had one and then two pieces, I had to sneak away and write you a review because I am just going to go back and have another piece. These are delicious, they just melt in your mouth the lemon flavor is just right not to much not to little. Thank you so much for posting this is a keeper.

From: Miraklegirl

On Jan 15, 2003

Really delicious. I used freshly squeezed lemon juice and you could really taste the difference. My sister-in-law wouldn't wait for me to cut it into squares, she was scooping it out with a spoon!

From: CookieWeasel

On Apr 4, 2006

These are GREAT! Since I made them with my RM in mind (who loves citrus), I increased the fresh juice to 1/2 C and the zest to 1 TBS. Delicious filling, full of tangy, lemony flavor! The crust is fabulous, too-- good enough to stand on its own! Despite the fact that I sprayed my pyrex dish with Pam (I wiped off the excess, which may have been a mistake), I still experienced some sticking, especially around the sides. I found that the bars split if sliced and removed from the pan too soon, yet tended to stick even more the longer they cooled in the pan (especially after a night in the fridge). Next time I make them, I will grease and flour the pan, then line it with two overlapping sheets of parchment paper. That way, I can use the paper to lift the bars out of the pan, then peel it away and slice the bars after they've fully cooled. I'm going to give them an hour to cool next time, since they were still a bit fragile after just 30 minutes (and naturally, we couldn't WAIT to eat them!). Many thanks for a terrific recipe. I'll be making these again!

From: Mirj

On Apr 28, 2003

Those of you who have read my posts know that I am in love with my Microplane Zester, and am constantly on the lookout for recipes calling for orange or lemon zest. I think I found THE RECIPE!!! I actually made two batches of these bars, one using lemon zest and the other with orange zest. Both came out amazing. The only change I made to the recipe was to up the amount of zest to about 1 tablespoon, and it was a good move! At 350 degrees I found that 25 minutes wasn't enough to set the lemon/orange curd and it was a bit runny, so I left it in there for about 33 minutes, and it was perfect. Thanks, Mean Chef, for helping me achieve zest nirvana!

From: Donna in Michigan

On Jul 28, 2002

Hi Diana, I made these tonight for my hubby for a special treat, he loves lemon. These were just perfect, not too tart and not too sweet, just PERFECT. Thank you for sharing it with the Zaar family. I'll make this one again and again.