Thick skinned lemons work the best for this delicious lemon bar recipe. They are great warm as dessert with a scoop of vanilla ice cream.
This is a fairly standard and very reliable recipe for classic lemon bars. Any criticism of either too much crust, not enough filling, too sweet or tart, or not sweet or tart enough is purely subjective, and can easily be tweaked to suit individual tastes and preferences. Having made lemon bars many times in the past, and knowing that I like a thicker filling than the standard 4-egg filling for a 9x13" pan, I chose to use 1-1/2 times the filling for the same amount of crust, keeping all other measurements the same. I liked the addition of the lemon zest in this recipe, and found these to have the perfect balance of juice and zest for a just right sweetness and tartness. If possible, use either a non-melting powdered sugar, or sprinkle the powdered sugar right before serving, as it tends to melt into the bars quickly. I had a taste for something lemon today, and since these are so quick and easy to make they quickly satisfied the craving! - 08 May 2009 (Review from Allrecipes USA and Canada)
This is an great, simple recipe that I make with my 3 year old. If you halve the lemons and then nuke them for 10 seconds or so you can get a lot more juice. Super good. - 07 Sep 2003 (Review from Allrecipes USA and Canada)
I thought these lemon bars were delicious! I followed the recipe as it was printed, although I decreased the temperature to 340 and kept a close eye on things, because my oven bakes a bit faster than it should. There was just the right amount of crust and just the right amount of lemony topping. Although some reviews stated they didn't look very nice, I disagree! They looked fine when they came out, and after they cooled the top was certainly firm enough to withstand a sprinkling of powdered sugar. I'm definitely going to make these again, and i'm also going to try them with a mixture of lemon and lime juices. - 29 Jun 2006 (Review from Allrecipes USA and Canada)