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Lemon Pie Bars
October 08, 2009

I followed the recipe exact, making no changes. I found that baking the crust for 15 minutes was exact as was baking the filling for 20 minutes. I had no problems with burning or overdone anything like I have with other lemon bars. I couldn't wait to cut into this, so I let it cool for about 20 minutes before I dusted it with confectioners sugar and another 10 minutes after that before I couldn't wait anymore. The crust is almost shortbread like and the filling is better than others I've tried. I think it's good as is, but for someone who likes more filling and a little more sour filling, I might double the filling next time and at least double the zest. The reviewer before me is right in describing the filling as close to a lemon meringue. NOTE: The filling looks to be thin and you'll worry that it won't set up. It will. It's supposed to look like that. EDITED: Once it cools, the filling's tartness comes out a bit more and it's quite creamy. I think some of the other reviewers are right in making a batch and a half of the filling. I think it might be perfect then.

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