Taking other's suggestions; I used 1/2 c. lemon juice, the zest of one lemon, and beat the eggs for about 7 minutes before adding the remaining ingredients. I did not cool the crust before adding & baking the filling. They turned out great! They were completely set after 25 minutes in the oven. I think it helped to add the filling when the crust was still hot. I also lined the pan with foil (sprayed lightly with pam), leaving the edges long so that I could use the foil to lift the bars out of the pan once chilled. I do this with a lot of baked goods, so that I can put them on a cutting board and use a large, straight pizza cutter to cut them into nice bars. I found that they were easier to lift out and cut if they were chilled. Once lifted out of the pan and cut, I then let them come to room temperature before dusting with powdered sugar and serving.
Absolutely delicious. I too increased the lemon zest, using the zest of one lemon. Nothing else to change. Easy and the taste is divine. As suggested by Mirj might give orange a go next time.
"I BETCHA CAN'T EAT JUST ONE" These are not only EASY but if you like the taste of real lemon this is it!
Di, I made these for my brothers fiancee, she just had minor surgery. So do you think she will notice the 3 that are missing? I had to taste them to be sure they were delicious! And then I got a tall glass of milk and helped myself to 2 more, heck it's the thought that counts :-) Great, simple, delicious recipe, thanks!!
Hi Diana, I made these tonight for my hubby for a special treat, he loves lemon. These were just perfect, not too tart and not too sweet, just PERFECT. Thank you for sharing it with the Zaar family. I'll make this one again and again.
This is a very good, very dependable recipe. I'm actually reviewing a duplicate of this recipe which has since been deleted from the site. The only differences were that the butter in the crust was melted (which makes it very easy to incorporate) and he specified a glass baking dish. I used bottled juice and omitted the zest and it came out fine; however, next time I will use fresh lemons and include the zest (it was a last minute baking need). This sets up fairly soft (don't stack the bars). If you have trouble with this recipe not setting up, try moving your oven rack higher in the oven by one position.
wonderful and i can't stop eating them. it's a good thing i doubled it and made two 9x13's!! i used fresh meyers lemon juice from my tree and the lemon flavor was great - lemony, a little sweet and a little tart. i'll be making these over and over again. thanks!
This is like heaven in a pan. I made them last night and just woke up and had one and then two pieces, I had to sneak away and write you a review because I am just going to go back and have another piece. These are delicious, they just melt in your mouth the lemon flavor is just right not to much not to little. Thank you so much for posting this is a keeper.
Definitely an addiction for my family. These lemon bars are fabulous. Sweet-tart, just the way we like em. Thanks Diana. Definitely can't eat just one.
Really delicious. I used freshly squeezed lemon juice and you could really taste the difference. My sister-in-law wouldn't wait for me to cut it into squares, she was scooping it out with a spoon!