These are incredible. I've made them ever since the book came out! Everyone always asks for the recipe. Follow the recipe exactly. Lemon juice from a bottle is not the same as freshly squeezed lemon juice. I tried. It sucked. It's a pain to squeeze all the lemons, but totally worth it!
I absolutely loved this recipe. I made this last night and it turned out great. I had no problems making it. The only thing I didn't do was dump the dough onto a board since I didn't want to dirty anything else. :) So, all I did was put flour on my hands and gather it while it was still in the bowl then put in the dish and spread it out and it worked perfectly. One less thing to dirty. Anyway, they are the best!
Absolutely the best lemon bars ever! I have used this recipe for years and I love the thick, almost custard style filling. I made them for my lemon lover husband, and found I love them, too! I have used egg substitute for 3 of the eggs without a problem. Also, have filled in with regular lemon juice if my 4-6 lemons did not give enough juice. Although, I would never substitute all bottled lemon juice!
A very simple recipe, and the lemon filling tastes so fresh and delicious. I did have trouble with the crust. I wasn't sure if the ingredient list was exactly right, or if I did something wrong. It did not come together in a ball - it was still like the powdery pea stage of a pie crust before you add water. So, I added some water and I was able to gather in a ball to get it into the pan to press into a crust, but it didn't seem right. It tasted fine in the final product, though, and the lemon filling is outstanding.
These truly are perfect lemon bars: simple, delicious, perfect texture and good ratio of curd to crust. Everyone at church said these were the best lemon bars ever!
So, so good! This is my new recipe for lemon bars. My Meyer lemon tree is going crazy, so have been looking for great ways to use the fruit. These bars were definitely a good pick. I messed up and used a 15x10 jelly roll pan, which I only realized after baking the crust. My bars were thinner than intended but still had plenty of lemon flavor. I can only imagine the bars would be even more delicious with a thicker tart lemon layer. Thanks for sharing the recipe!
So delicious and lemony! I skipped the chilling time for the crust...but otherwise, followed the recipe. Very good!
I used Meyer lemons, just because that's what I had. These are delicious and rich lemon bars. I found the cooking times, both for the crust and for the filling, to be a bit longer than stated in the recipe.
I love this recipe. Best lemon bars I've ever had, period. They're sweet without losing the zing from the lemons. I didn't chill the crust before baking it, maybe next time I will, but I wish there was a minimum time allotted for chilling. Then again all the zesting and juicing leaves plenty of time.
These were a huge hit! I made them for Easter dessert and my husband didn't believe I made them from scratch! The only thing I didn't do was use the zest since it's not something my family likes, other than that I followed it exactly, a little longer cooking time, but that's my oven.