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Just another rave review here: these are fantastic & people request the recipe!
The only thing I do different is add more zest -- I zest all the lemons I use for the juice, so I end up with probably 1 1/2 T. of zest. This does NOT make it sour, I find it just gives a more lemony flavor without impacting the perfect sweet/sour balance of these bars.
Thanks for a delicious recipe!
The bars are soo easy... love that I didnt have to cook lemon filling on the stovetop first. Just mix, pour, and bake! Thanks for easy peesie bars! Oh and they taste great too! I used one stick salted butter and one stick unsalted in the crust. Used half cup of lemon juice and about 2 tspns zest. They set during baking time and are yummy even warm outta the oven. Thank you for a keeper!
Absolutely SCRUMPTIOUS & EASY; my "helper" was a 3-yr old, and we did fine. I doubled the batch (why would you not - some to try when they are fresh from the oven, a supply to bring to friends/a party/etc, and a few extra the next day?). I followed the recipe almost exactly & found the ratio of cookie crust to lemon top perfect (as did a lemon-dessert-fiend I brought these too). One change was to add the zest of three regular lemons, plus the juice of those lemons, using jarred supermarket lemon juice to make up the difference. I reduced the sugar slightly - the doubled recipe unchanged would have required 4 cups sugar for the lemon part, & I used 3 & 1/2. I did find that both the crust and the crust plus-topping needed more time than the recipe indicated - approx 30 min. If you choose to eat the bars warm, the lemon top will not be fully set; it sets when it has cooled fully.
these bars are amazing, and, yes...it was hard to not eat the entire pan by myself. my husband tends to not like sweets, but it was a race to the refrigerator after dinner every night...lol...great recipe and one i will use in the family cookbooks i am putting together for the kids for Christas
I am very surprised this recipe is so highly rated. The top was so sickly sweet I think the '2 cups sugar' must be a typo... it was so sweet it left that weird feeling in the back of your throat. I followed the recipe exactly yet ended up throwing half the batch out.
I made these and can't stay out of them. I won't say how many I have already eaten - but a lot of them! The only question I have is how thick should they be when finished. Mine are only about 1/2 inch high. Is that right? The taste is excellent regardless.
Excellent!! Wouldn't change a thing. This recipe is a keeper for sure!!
Good! More butter cookie crust than filling, unlike other bars I've tried. Next time I would increase the lemon juice per other reviewers. The whole family loved them, I don't think they lasted more than a few hours. Thanks for sharing the recipe!
Lemon bars are one of my most favorite things and this recipe is one of the best I have used! I took the advice of a few ratings below and used the zest of one lemon as well as 1/2 cup lemon juice as opposed to 1/3 cup. The sweet/tart ratio was just right. I definitely recommend this recipe to anyone looking for an easy, satisfying, refreshing dessert!
I made these and they were a big hit at work. However, I did think the crust was a bit thick. I used 1/2 cup of lemon juice. This recipe is worth trying.