- Most Helpful
- Highest Rating
Very nice lemon bars, and definitely super-easy. I used the food processor to do the bottom crust: I put in almost-frozen SmartBalance margarine with the dry ingredients, and just pulsed it a few times until it was the texture of crumbs. I added a tiny bit of lemon zest to the crust, a trick I've learned for lemon desserts. A tiny bit of almond extract would be nice, perhaps, for flavour contrast. The top part was SOooo easy and delicious: again, I just threw everything into the Cuisinart (didn't even wash it in between). The top layer was a bit thin after baking; I would probably double the topping layer ingredients to give it a bit more heft - the crust is about the right size, so I wouldn't double that. I didn't have confectioners' sugar (here in Canada, it's called icing sugar), so I just left it off. My 15-year-old daughter called it the best lemon bars I have made - and I've tried quite a few! p.s. after years of using bottled lemon juice, I STRONGLY recommend fresh lemon juice in all lemon desserts. There's a huge difference!
First of all I just want to say that it's very refreshing to see a "teenage" chef and one who is concerned about his health. I really wanted this recipe to work for me but it just didn't. Sorry =(
The crust didn't have much flavor. I'm not sure what I did wrong but the egg whites in the filling actually cooked a little bit. But beside that I didn't think it had the flavor combinations that I was looking for. I'm willing to add a little more fat to boost the flavor so I'll have to find another recipe. I'm glad to see that some have really enjoyed this recipe though. Thanks for posting and giving me an opportunity to try it.
I can't believe how easy and delicious these turned out to be! It was the perfect amount of lemon and I did already have all of these ingredients on hand. I will be making these again (and again!)!
This was a very nice recipe. More tart than sweet, but still a wonderful dessert. I will definately make it again. Thanks!
This was a big hit at a get together last night. I used tint bit less sugar and more zest (1tbs).
Like somebody else said, I would double the lemon curd recipe next time. It was pretty thin even thou I used a smaller pan.
I love the fact this recipe is fairly low fat for lemon bars, yet nobody seemed to mind.
But I will be making gluten free one next time. I will also replace sugar with maple sugar and see how it turn out since I am trying to avoid refined sugar.
I'm inhaling one of these bad boys as I type! I was looking for an easy lemon recipe and this fit the bill. I doubled it for a 9x13 pan and increased the baking time of the second round to 20 minutes. I used half real lemon juice and half bottled because my 2 lemons weren't enough for a double batch. I also threw in 1 cup of shredded sweetened coconut to the topping and it was a nice addition. I was afraid it would be too sweet but it is perfectly tart for my taste.
I had never heard of Lemon Bars before so I had my reservations about this recipe, but WOW they are delicious... I had to replaced the flour with gluten free flour,,,I have to say it again DELICIOUS!!!!
I just created an account just to let you know that I made this last night for my fiance's family and this morning they are all gone! They came out so great that even I was surprised! So yummy, so easy, and I had everything in the pantry just like you said!! Thank You so much! I'm a Secret Chef Fan for life!
I some how ended up with ten pounds of fresh lemons and I needed something to do with them. I have only ever made lemon bars from a box so I was pleasantly surprised when these ones turned out so well. I only had an 8x12, which still turned out fine, but i would recommend reducing the baking time by a few minutes for a larger pan. What else can I say, my family loved them!! If you really have a sweet tooth add a little extra sugar to the topping mix. Great recipe!