Like Junebug, I found these to be good and easily made with normal ingredients. I did make a few adjustments. Those were to half the recipe and make in an 8z8 pan, added a little extra sugar(1 1/4 cups-recipe halved-but still found it to be a little tart for my taste), used bottled lemon juice instead of fresh, and used margarine instead of unsalted butter and omitted the salt in the crust. Also, I didn't use my food processor, just cut my butter, flour, and sugar with a pastry blender. Thanks for sharing your recipe, seahorse73!
Made these for my lemon loving husband, says the more lemon the better. I used the juice from 2 lemons with enough water to make 3/4's cup and I added the zest of 1 and 1/2 of the lemons. (After trying to please him with this stupid recipe I found, promising the ease of a 2 ingredient recipe ((lemon pie filling and angel food cake mix)) Don't bother with that unless needing a sponge to wipe the counters!) This more than made up for it!! this one's a keeper.
3 Stars and I am being generous. Easy to make, but they did not have near the flavor of previous lemon bars I have made. Oh yeah, they were crumbly and unattractive to boot. People typically love my dishes. They didn't eat half of this one and I don't blame them. I was embarrassed to serve them at a party. Never again.<br/><br/>Tex
Fantastic! These really are the best lemon bars. Perfect amount of tangy lemon flavor balanced by a tender butter crust bottom. Used fresh lemons from my tree for a real treat. Thanks for sharing the recipe!
OMG!!! I love it! This recipe is exactly what I was looking for in a lemon bar...more tart than sweet. And it's easy to make too. I followed the instructions to a "T" and it's perfect as written in my opinion.
Wow! I made these as a special treat for something different for our Easter dinner tomorrow. They might not make it until then! I had to try a little corner to make sure they were okay to share. ;) Now I might not share! I added 3/4 tsp. of baking powder to the filling because I saw that most of the other recipes for lemon bars had that. Otherwise, I followed the recipe. Thanks for sharing it!
Made as is. I would double the curd if you decide to use this recipe. Most likely, I would not make this again. Crust is so-so on taste, a little on the bland side. The curd is thin and light on the lemon flavor. The powdered sugar on top couldn't even make this two stars.
These are some pretty great lemon bars. I almost followed the recipe almost to a "T." I only had 3 eggs - so I had to sub the 4th egg with egg beaters, but that didn't change the consistency. The bottom crust probably could have been done a little but more, as I couldn't tell when it was "golden brown" because of the brown sugar speckled through. But, it was extremely tasty, very lemony without being too sweet!
WOW, WOW, WOW!!!! I have FINALLY found my go to lemon bar recipe! I adore a tart lemon bar (why bother with the sugary sweet ones, I can't taste the lemon!) and this fit the bill! The crust is amazing, it stands up well to the bold lemon filling, a typical pastry one would not do. I used 1 1/4c. of sugar and added 1 t. of Penzeys powdered lemon peel. My husband took one bite and said "Now THAT'S what I am talking about!". Definitely first class all the way!
Very tasty! I agree. The crust is wonderful and the lemony taste is perfect. We enjoyed these a lot.