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These lemon bars couldn't be easier, and are very good. I like how the cookie dough crust isn't as crumbly as a traditional graham cracker one. The sugar cookie is a good match to the lemon. I used extra lemon zest and extract for lots of lemon flavor. These are a winner.

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Ms B. January 22, 2007

I made these for a friends birthday by request. Used the crust from Lemon Bar Cookies, but went this filling after reading the reviews.
Everyone loved it including my boyfriend who is not particularly fond of sweets.
I followed a few other peoples advice and made more filling and reserved some the crumb mixture for the topping.
The looked great and smelled wonderful.

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sapowell August 06, 2010

Excellent, excellent squares! You have no idea how fast these vanished! Everyone was going back for seconds, thirds and fourths! I used The Ultimate Sugar Cookies instead of the refrigerated dough and I had enough extra to make a pan of cookies plus put a crumbled cookie dough topping on these (I added it after the lemon mixture had baked for about 10 minutes). Definitely a keeper!

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*Pixie* September 10, 2007

Wonderful and easy! So good that I've had to make 2 batches in 24 hours! My husband liked so much that he's eaten into the Christmas treats I've got for Christmas Day! I'm hiding this 2nd batch! I did use Betty crocker's sugar cookie mix as a base.... Yummy!

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Chef nanakaren December 23, 2012

Who doesn't LOVE lemon bars? These are awesome! Like *Pixie*, I used The Ultimate Sugar Cookies rather than the purchased cookie dough and ended up with fabulous results. I, too, used some leftover dough to crumble on the top of the lemon filling and added it the final 15 minutes of baking. Do not reduce the amount of lemon extract...I did and wish I hadn't! We will enjoy these again. Thanks!

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DuChick April 27, 2010

I messed this up, and it was still delicious! Instead of pouring the lemon mixture on warm crust, as the directions specifically stated, I poured it on hot crust right out of the oven. The crust rose up and split like an earthquake, so parts of the dessert had no crust at all - the lemon soaked through to the bottom of the pan. Thankfully, I was able to salvage most of it. So, don't make my mistake - be patient and let the crust cool a little first. They really are wonderful lemon bars!!!

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Roggins August 03, 2007
Cookie-Crust Lemon Bars