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We loved these bars...especially the crunchy crust at the bottom. (: I found myself eating slices of it before it had a chance to cool properly. Sorry, Megan...guess I don't always follow the directions too well...but I couldn't help myself. One bite led to another and before I knew it I had devoured my dessert before dinner was served. (: Thanks for posting this and...sssshhhh...I won't tell your momma. (;
These were yummy, thanks! They were gobbled down in one sitting! I love how the lemon filling was not too tart or too sweet, and the base was so deliciously buttery. However, as my family doesn't like things too sweet, I used the same ingredients listed for your icing and made it into a light glaze.
Wowee, these were good! These were not what I was expecting when I set out to make lemon bars but the finished product was a VERY pleasant and unexpected surprise! These are like lemon curd on a shortbread crust, topped with a yummy sweet lemon glaze. Truly amazing. A couple things: They taste MUCH better the next day. Leaving these in the refrigerator overnight allows the flavor to truly develop properly. And I preferred eating these chilled. I donâ€™t think theyâ€™d be as fantastic eaten at room temperature. I doubled the icing and used about Â½ of the extra icing, there was barely enough to go around with the one portion of icing. Plus, I thought it was better with a little extra icing: it really brought out the lemon flavor. Also, I cut these into small squares and placed each square into a paper candy/muffin cup. I think it is best presented in that way. Wonderful recipe! P.S. I am going to try to make these with lime instead of lemon next time. I am curious to see how that will turn out. Thanks Megan! You rock!