My Reviews (109)

Fresh Lemon Bars

Lemon bars are a wonderful snack in summer. This delicate treat is made with fresh lemon and icing sugar. Wonderful with tea.
Reviews (109)


14 Dec 2009
Reviewed by: COOKINGSHERRY
This recipe is a great standard. For all the people who have been critical, I find it unwarranted. Obviously, the pan suggested will produce a thin bar (as pictured). A smaller pan will yield thicker bars. It is absolutely perfect for coffee/tea as the recipe states--if you want a dessert, make them thicker and therefor more substantial. I find it unfair to rate this recipe poorly, it is very good, and the results turn out exactly like the photo and as stated in the author's description. Excellent recipe that turns out exactly as described by the author!
 
(Review from Allrecipes USA and Canada)
03 Feb 2011
Reviewed by: KatyPurviance
This is my favorite lemon bar recipe. All the other recipes pale compared to this one. Even though I've been baking for about 25 years, I've never heard of an 11x7 inch pan, so I whipped out my bad fourth grade math skills to resize the recipe for your standard 9x13 inch pan. Preheat to 325. Cut 3/4 cup of butter into your 9x13 and stick it in the oven for a minute or two to soften it and grease the pan at the same time automatically. Then add 1 3/4 c flour and 1/2 c sugar directly into the pan. Stir. Use one of the leftover butter papers to pat it down. Bake for 18 minutes. Meanwhile, beat 3 eggs gently. Stir in 1 3/4 c sugar. Take your prettiest lemon and for God's sake use a real zester. Don't bother trying to get a grater to do the job of a zester. And don't bother measuring the zest. Just use a big lemon's worth of zest and it will taste good. Then cut the lemon in half, and holding the cut end up so that the seeds don't fall in, gouge out the juice. I use a wooden thing. Repeat with the other half. Like the author says, wait until you're ready to pour the filling over the crust before adding 1/3 teaspoon of the baking powder. I know you don't have a 1/3 teaspoon. You just have to guess. Call it a scant 1/2 teaspoon if it makes it easier. Mix. Pour. Bake it for 20 minutes. And despite the temptation to immediately eat all of the lemon bars, do yourself a favor and wait until tomorrow. It will taste about 500 times better tomorrow.
 
(Review from Allrecipes USA and Canada)
17 Jul 2005
Reviewed by: nyreneb
Tasty and very easy to make. I added a little extra lemon juice to make them really lemony.
 
(Review from Allrecipes USA and Canada)
22 May 2007
Reviewed by: Emily H.
I added a bit more lemon and lemon zest. I like them really tart. Overall, a great recipe. Thanks!
 
(Review from Allrecipes USA and Canada)
09 Jan 2010
Reviewed by: Lori Bailey
for lemon bars they were very good. I did double the filling for the bars so they were a little more substantial.
 
(Review from Allrecipes USA and Canada)
30 Dec 2009
Reviewed by: JULI42298
very lemonly.
 
(Review from Allrecipes USA and Canada)
31 Jan 2008
Reviewed by: Kathy
Pretty good flavor but not enough lemon. One reviewer mentioned that they doubled the lemon topping, which is NECESSARY for this recipe. Rather than making this again, I would probably be inclined to find another recipe.
 
(Review from Allrecipes USA and Canada)
01 Mar 2007
Reviewed by: Liv
Just baked this today. Changed the recipe a bit by making more crust and making it thicker also. (The crust tastes and smells fantastic by the way). Also messed around with the powdered sugar/lemon juice ratio and baked for about 15 mins at 350. They came out looking very nice. Will let you know how my mom likes them, she is the one I made em for.
 
(Review from Allrecipes USA and Canada)
10 Aug 2005
Reviewed by: Meg H.
These tasted good, but there was like no filling. They did not fluff up at all and they looked horrible. I liked the taste, but it was paper thin, and I used a small pan.
 
(Review from Allrecipes USA and Canada)
13 Sep 2010
Reviewed by: jacob & jackson's mom
Like alot of you out there, I also doubled the filling. But needing more filling was irrelevant considering the fact that this recipe is too sour to enjoy. Lemon Bars are my moms fave, so I tried this recipe for her, but she did not care for them. I'm going back to my tried and true Lemon Bar recipe which has the perfect blend of sweet and sour.
 
(Review from Allrecipes USA and Canada)

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