Lemon Square Bars
Check out this recipe! It may be the one you are looking for.
Check out this recipe! It may be the one you are looking for.
After reading all the reviews and modifications, I was so confused as to what to do! I gave up and made it as is.... it was wonderful. Sweet and tangy, the crust was golden and crispy, they were excellent. So, do yourself a favor and DON'T read all the reviews and make a bunch of changes. This is a great, easy recipe I'll be making over and over again, because they're addictively yummy! One tip: when spreading the crust, put it in the pan in a lump and use a sheet of plastic wrap and your hands to smooth it out. It's really fast, doesn't stick and there's no mess.Read More
These were good but a little different than lemon bars that I am used to. I followed the recipe exactly! Why do people give a recipe 5 stars when they add and and subtract different ingredients? Almost every reviewer added more lemon juice, thus giving it 5 stars. I don't know... that just bothers me, I guess.Read More
After reading all the reviews and modifications, I was so confused as to what to do! I gave up and made it as is.... it was wonderful. Sweet and tangy, the crust was golden and crispy, they were excellent. So, do yourself a favor and DON'T read all the reviews and make a bunch of changes. This is a great, easy recipe I'll be making over and over again, because they're addictively yummy! One tip: when spreading the crust, put it in the pan in a lump and use a sheet of plastic wrap and your hands to smooth it out. It's really fast, doesn't stick and there's no mess.
After reading the reviews, I made this recipe as follows: Crust is 3/4 cup powdered sugar, 3/4 cup softened butter, 1/4 tsp. salt, 2 cups flour. Mix that stuff and press into pan. I was worried that pressing the mixture into the pan would make them difficult to get out, but they came out just fine. Anyway, bake at 315F (yes, 315) for 15-18 minutes. They will be maybe the slightest bit golden in color. You do NOT want the crust to be browned all over or it will be much too crunchy. Now the filling: 4 eggs, 1 1/4 cups white sugar, 1 tsp. baking powder, 1/4 cup flour, 2 Tbsps. lemon zest (basically all the zest from the lemons you use), and 3/4 to 1 cup of fresh lemon juice. 1 cup of juice took me 5 lemons. This mixture will be pretty runny. Pour over baked crust and put this in the oven at 350F. Be sure to increase your oven temperature now. Bake for 20 min. Let these cool completely. This is crucial. Then sprinkle powdered sugar on top and store covered on the kitchen counter. I'm so glad I read everyone's reviews and was able to utilize their suggestions. That's what allrecipes is about. Sharing recipes and improving them. I will totally make these again. By the way, I used other people's changes because so many people complained that the crust was too oily. Trust me, with my revisions the crust was like a wonderful sugar cookie or shortbread and was plenty sweet and buttery with the 3/4 cup powdered sugar in the crust batter. A really great recipe! :)
There are some flaws with this recipes. This first is that the butter should NOT be melted in the crust- hence all the complaint about hard crusts. You want the butter cold and work it into the dry ingredients w/a pastry blender until the mixture resembles cornmeal. In the end, the crust should resemble shortbread. I like to add lemon zest to my crust for extra flavor. The second is, the filling needs to be doubled for a 9x13 or you will have more crust than lemon layer. Also, make sure you line the pan with parchment paper or foil if nothing else. It will allow you to lift the whole thing out and cut it.I have to admit I'm a lemon bar snob and have gone toe to toe with friend in lemon bar cook-offs. This is a good basic recipe. Don't be afraid to play around with it.
These were good but a little different than lemon bars that I am used to. I followed the recipe exactly! Why do people give a recipe 5 stars when they add and and subtract different ingredients? Almost every reviewer added more lemon juice, thus giving it 5 stars. I don't know... that just bothers me, I guess.
I wanted to use these for a bridal shower, so after an intitial trial batch, I made some minor changes. I increased the entire recipe by 25% to make a thicker bar. Decreased the butter in the crust by 2T. Lined my pan with Reynolds Release foil, and then sprayed with Pam. I very firmly pressed the crust into the pan, and baked at 315 degrees for 15 minutes-PERFECT! For the filling, I added 1T flour to thicken up the sticky filling a bit (I was serving this as a finger food!). I used Minute Maid real frozen lemon juice, and decreased the amount just slightly to counteract a slightly bitter aftertaste in the first batch. Then baked at 300 degrees for about 30-35 minutes until set-PERFECT. Everything was perfectly done, not too brown. Bars cut up very easily, didn't stick to anything with the foil. Dusted with powdered sugar, and put the squares on a nice serving platter. A real hit! Great, easy recipe with basic ingredients! Thanks so much!
Man, oh man, oh man are these GOOD! I was nervous to use melted butter in the crust, something I don't ever recall doing. But it worked - ohhh, did it work! This is no soggy, wimpy crust! As I always do when I make any lemon bar recipe, I made 1-1/2 times the filling, keeping the crust measurements the same. I used a combination of lemon and lime juice (1 cup for a 1-1/2 filling recipe) and 1 T. of mixed lemon and lime zests. The crust was firm but tender, the filling tart, sweet and substantial. They don't cut as neatly because of the extra filling... but who cares? These are lemon heaven!
These were really good...exactly like the ones at the coffee shop near my house. They charge $2.50 a square...wonder where they got the recipe??? Update: I tried baking the crust at 315 as someone else suggested. I did not work out for me at all....The crust was mushy and greasy from the butter. Also, I substituted lime juice for lemon juice, just to see what the filling would taste like. The difference was negligible, and the lime juice made the filling sorta brown and still tasted more like lemons than limes. I'm going to stick with baking the crust @ 350 for 17 mins, and using fresh lemon juice. Oh, and I also line the pan with parchment paper....very important step, as they come out of the pan way more easily. UPDATE # 2. FINALLY figured out how to get great crust. I used my Cuisinart to blend the ingredients and added the butter partially frozen. Pulsed it until it was lightly crumbled. Perfect!
I usually don't try a recipe that has so many changes but lemon is my favorite so I thought I would try and incorperate most every ones ideas.Idid and it couldn't have came out better. The crust:I changed the sugar to 3/4th C I changed the butter to 3/4th C. I added lemon zest to the crust and baked it 315 Degrees for 15 min. perfect. The filling: I cut the sugar to 1 1/2 and added the lemon juice to 1 cup fresh.also added 3 Tb. of flour. The filling was perfect and not sticky Baked at 300 degrees for about 45 min. or untill done. the idea about greasing your pan and then lining it with foil and spraying the foil with pam was a real good idea.Perfect. and very yummy ( I think I used a little larger pan to have to bake it alittle longer.) It couldn't have been better. also sprinkled p. sugar on the top...Thanks for the recipe Ralph.
I think that the directions should have said 30 rather than 3 minutes for baking the lemon topping.
Outstanding! I made many of the same modifications as other reviewers: Crust: 3/4c melted butter, 3/4c pwd sugar, 2c flour, zest 1 lemon. Baked at 315 for about 18 minutes (to barely golden). Filling: 4 eggs, 1 1/4c white sugar, 1t baking pwd, 3T flour, 3/4c lemon juice (fresh squeezed, 5 lemons). Baked at 350. Now, I like desserts just as much as the next person, but I don't like them to be OVERLY sweet. And I do think that for the filling, had I used the full 2c sugar called for, that it would have been waaaaay to sweet for my personal tastes. In fact, I may cut it back to just 1 cup next time and I think that'll be plenty. But man, oh man, these were delicious. Thank you so much for sharing! :)
Good recipe but needs tweaking to make it perfect. Made it several times with these changes based on others suggestions and my own for more lemony (less sweet) bars. Preheat oven to 315 F. Crust: 3/4 powdered sugar 3/4 cup butter - NOT melted, room temp. 1/4 tsp salt 2 cups flour Combine ingredients and mix (I use my hands). Ok to leave butter in small chunks. Line bottom of 9x13 pan with parchment paper, no greasing needed. Press dough evenly into pan. Parchment paper makes it easy to lift the whole thing out and squares won't stick. Bake for no more than 15 min at 315 F (NOT at 350, otherwise crust will burn) until crust is slightly golden, not brown. Lemon Filling: 4 eggs, 1 cup white sugar, 1 tsp baking powder, 1/4 cup flour, 1 cup freshly squeezed lemon juice (approx. 5 lemons), zest from lemons used. Pour over crust and bake at 350 F (note the higher temperature) for 20 min. Let cool completely before removing from pan.
I think this recipe would have turned out better if I had simply followed the directions. I took the advice of others and cooked the bread part longer and added more lemon juice. The bread part ended up being overcooked and the lemon undercooked. It's probably a good idea to simply try the recipe first before you make any changes to it.
Great recipe but we use 3/4 C. lemon juice, 5 eggs and only 1 C. of sugar and these bars are our biggest seller at our Farmer's Markets. Replace the lemon juice with Lime juice, add 1/2 Tsp. imitation coconut and 1/3 C. of coconut for an out of this world, Coconut Key Lime Bar. Enjoy.
These were pretty good. The crust was a little too thick and chewy for my taste, but they certainly did not go to waste.
I'm a huge believer in taking liberties with recipes to make them my own, but it is my habit on the first attempt at any new recipe to follow the author's instructions exactly. Because this recipe seems to be the most established and most reviewed recipe for lemon bars on the site, I gave it a go. Well...the crust isn't just oily. It's a soaked, soggy, and flavorless mess that coats the tongue and leaves a terrible aftertaste. For me, that effectively ruined the entire bar. In my opinion, the crust doesn't need to be modified. It needs to be replaced with another recipe. Truly awful stuff. The lemon layer, on the other hand, is divine. Perfect tartness--and not too sweet. That is SO hard to find. I've had lemon bars that were so tart they made my eyes water, and I've had some that were so sweet that it hurt my dental work. I consider being able to finally find the right balance in this recipe a triumph...even though the crust is a mucky travesty. I printed this out and put it on a card to keep with a note to myself saying, "Best lemon topping ever...don't use the crust." I think that is a nice summation of my feelings about this recipe.
Really excellent lemon bar recipe! I also like them very lemony, so I used 3/4 cup of lemon juice and about 1 tsp of rind. I baked them for 25 minutes after pouring the lemon mixture on the crust. Took them to a party, everyone raved about how good they were.
Perfect blend of tart and sweet. This is exactly what comes to mind when you think of lemon bars. I added the finely grated zest of 2 lemons to the filling. I reduced the butter in the crust to 3/4 cup and that was plenty. The shortbread crust has a lovely sable texture and butter taste. Everyone goes crazy for these. I only bake for 25 minutes, and it's perfect. A quick sprinkle of powdered sugar after cooled, and they look as great as they taste. A+
This is a great party recipe. I had just 2 minor problems with it: 1) the lemon flavor was too mild, and 2) it needed to bake for quite a lot more than the 3 minutes noted to set the liquid. I added some lemon zest to the liquid mix, and baked each 9x13 pan for 12 minutes @ 350 degrees after pouring the liquid on. I made 8 batchs of this in one afternoon for a party. It is easy and fast to make. The reviews at the party were great!
I made these lemon bars for a PTO function and another mother made some from another recipe. These were a HUGE hit and no one ate the others. And yes you do cook the topping for 30 minutes.
The recipe is not bad, it just needs tweaking. I baked the crust an additional 5 minutes, but I think that the sugar in the crust can be cut down to 1/2 cup. The butter could also be cut down (I'll try subtracting 2T next time) because it is kind of greasy and doesn't crisp up really well. The filling needs to be a bit more substantial so I added an extra tablespoon of flour. I also added the zest from one lemon, but I'll up it to two lemons next time, as I love a tart lemon taste. Also, using fresh lemons and the zest is essential for getting a good lemon flavor. The first time I made these, I used bottled lemon juice and we could hardly taste the lemon, even though this recipe calls for the most juice I've seen in a recipe. *Update* The crust worked well to cut down on the sugar and a bit on the butter. I used the zest from 2 lemons and got the tart taste I wanted. The filling is still pretty curd-like...which is OK if you don't need a really stable filling. I took these to a wedding anniversary party with the bars set in individual muffin papers. They looked beautiful and recieved many compliments on taste.
Yummmm! We all loved this recipe - thanks, Ralph! I did, however, alter the recipe according to what others posted. I tried to summarize their suggestions and here's what I came up with: 3/4 c. confectioner's sugar, 3/4 c. butter, 2 T. lemon zest, 1 1/4 c. white sugar, and almost 1 c. lemon juice. Bake the crust for a little more than 15 minutes (I think I did about 18 min.). Sprinkled the top with powdered sugar to make them attractive.
These are delicious!! The crust is soooooo buttery. Because of the prior reviews saying there wasn't enough lemon flavor, I used fresh squeezed lemon juice and about 3 TBSP of lemon zest. The flavor was perfect. I baked the crust about 45 minutes, longer than what the recipe stated. I will definitely make these again!
THESE ARE TO DIE FOR! All I would suggest is that you add a little more flour to the crust it gives it not such a soggey crust! DELICIOUS!
I beat the egg mix for a couple minutes until it was thicker and more frothy and I think it made the bars fuller.
This is a great recipe. The combination of the crunchy buttery crust, the creamy middle and the chewy top is perfect. I did "tweak" the recipe a little...I added a pinch of salt to the crust, used a little lemon zest in the filling, reduced the sugar to 1 3/4 cups, and used 3/4 cup lemon juice since I thought 5/8 cups was a sort of weird measurement. This recipe is a keeper.
These lemon bars have turned out completely awesome every time I make them. I have the girls at work begging me to bring them in and my little brother hovers around the stove while I cook. I made several small modifications. I use the 3/4c lemon juice previously reccommended. I also zest one lemon and mix the zest into the crust mixture. I use parchment paper to line the pan and they pull out so easily. Finally, I add the sprinkling of powdered sugar on top that everyone has recommended. They come out divine.
These are yummy!! Easy recipe with great flavor. I made these exactly as recipe states.
these were easy to make, but I have another recipe for them that I like much better. I didn't think that this crust was flaky enough, and the lemon topping was a little too sweet.
These are great. Exactly what i was looking for!! Thank you...
These were really good. I was hoping for a more lemony treat so next time I will UP the lemon.
So good! Nice and rich - I ran out of lemon juice, so I added a little lime to make up the difference. Perfectly tart...and the crust is sooooo tasty! Used a 7x11 pan instead of 9x13 (don't have a 9x13 LOL)...I just think I should have baked it longer - but they were still delicious!
This is exactly what I was looking for!!! The crust was a little too thick for my liking so the second time I made it much thinner and it was even better! I used a star stencil and dusted the tops with powdered sugar. I also added lemon zest to the crust for a extra bite of tang. These were a hit with the family as well as the kids at my sons school! A great idea for a bake sale!!!
WOW!!!!!!!! I'm speahless, these are great!! I made a ton of them! Thank you for the recipe! Everyone says they love them!!!
Oh boy do I regret not reading the reviews here and making the proper modifications! The recipe itself made me a rock hard crust with a paper thin filling that tasted like nothing but sugar. I didn't get a tinge of lemon flavour. So its now 3am, and I am trying to find a dessert to make with whatever ingredients we have on hand for Thanksgiving tomorrow!
Delicious! I like my lemon bars to be very lemony and a little tangy, so I added about a tsp of rind in the crust and a tbs in the filling. It was perfection.
These had all of my co-workers hootin' and hollerin'. These are the best lemon bars I have ever tasted, if I do say so myself.
When I first made this, I found the recipe quite rich and sweet because of the amount of sugar and butter you have to put. The second time I made this, I lessened the butter 1/4 cup and made the confectioner's sugar 3/4 cup. Also I made the white sugar 1 1/4 cups. It greatly improved the taste and made it less rich for me.
Oh my gosh, yum! These are so good. I made these for my hubby to take to work tomorrow, and now I don't want to give them away! I made as directed, except added a little almond extract to the crust (I could've eaten that raw!) & cut down on the butter by about 3 TBSP. Also, I used bottled lemon juice, since I had no lemons. That worked out great. I don't know if it's better fresh or not. Probably, but there are no complaints from me. Absolutely make again, probably real soon!
Delicious! I made 1.5 times the filling recipe, as recommended by others. The crust is just fine using the melted butter. Not sure why others found it greasy, as mine was not at all. I did add about 1 Tbls. of grated lemon zest to the filling, which gave it that little "extra" lemony flavor that I love. I will make this one again. Thanks.
These came out great! A very easy recipe to follow too. I cut the recipe in half and I think that it probably needed 25 minutes in the oven rather than 30. My picky 10 year old loved it, as did my co-workers, even the ones that said they are "not big on lemon". I followed other people's suggestions and cut the sugar (I used roughly 3/4 cup and found the result to be perfect - not too sweet) rather than 1 cup and I used two tbsp. less less butter as well. The crust came out like shortbread. Thanks for the great recipe!
DO NOT MELT THE BUTTER!! To get a yummy, light crust, you need to keep the butter cold and blend it in with a pastry blender. Press it into the parchment paper covered pan, but not too firmly as to make it too dense and hard. I cut the lemon juice down to 1/4 C and added 1 tsp lemon extract. That way it sets up a little better and isn't runny. I baked them for 25 more minutes at 350 and they turned out perfectly.
I have eaten 100's of lemon bars in my lifetime. However, I have never made them. Wow - shock! I made this recipe with Meyer lemons from my tree. The bars are without a doubt the best I have ever eaten. The wonderfully fresh juice from a "just picked" lemon and the buttery light crust make this a keeper. Mmmm...dieting next week. Be careful not to overbeat/blend the last four ingredients......too wet will make sloppy bars.
These were wonderful! I did tweak the recipe slightly. We like a thick crust and I wanted to run it up the side of the pan a bit, so I increased the crust by half again and added a quarter teaspoon or so of kosher salt and a few drops of good vanilla extract. The vanilla really makes a nice "backdrop" for the lemon custard and the salt sharpens the sweetness of the shortbread and the vanilla. I used fresh lemons and added the zest to the custard, also increased the juice to around 3/4 C or a bit more. I'll definitely be making these again. Yum yum!
A family fave but the 3 minutes should be 30 on the last instruction. This is also nice if you substitute with a plain vanilla cake mix (about 1 inch thick) as the base and use the same lemon topping.
The filling in this was very, very good, but wasn't very impressed with the crust. It was alright, just kind of bland. I think next time I might try the filling on a graham cracker crust!!!
Excellent Lemon Bars! I have been making these for over 5 years now and they are a constant request from friends and family. I use 1/2 cup + 2 tbs lemon juice and the zest of 1 lemon.
These fell apart rather easily. I think the crust could use some tweeking...maybe less butter. The overall taste was good, nice lemon flavor but I did add 1 tablespoon of lemon zest. I think it needs the zest to balance out all that sugar.
This is my go-to recipe for lemon bars. The first time I made them, I was worried because of all the alterations listed on the reviews. So I decided to follow the recipe the first time and see what I thought. The recipe, for me, is great as is. I wouldn't change a thing!!
Mmmmm! These are phenomenal. Took them to a potluck dinner tonight and everyone raved. Used 4 juicy lemons which came out to a little more than 3/4 c of lemon juice plus added some zest. Definitely going into the recipe box.
Another UPDATE--last night I made these in an 8 by 8 pan. I halved the recipe that I had increased by 25% already. If you make in an 8 by 8 pan, I recommend these measurements: 1 1/4 cups flour, 3/4 cup powedered sugar, 1/2 cups plus 2 TBSP melted butter. For filling I used 2 and about 1/2 eggs (if you can separate and egg into halves, otherwise 2 will be ok too), 1 1/4 cup sugar, 1/2 plus 1/8 tsp baking powder, 1/2 plus 1/2 TBSP flour, 1/3 cup plus 1 TBSP and 1/2 tsp lemon juice PLUS the zest of 1 lemon. I know this sounds like a lot, but they really do work well. For the crust, bake at 315, but only until the crust is still soft. It should still look slightly raw in the middle. Bake the crust plus filling for about 40 mins in the 315 oven. Seriously, these are SO AMAZING, I could eat the whole pan. Baking them this way keeps the crust soft and not brick hard. Good luck! UPDATE--shortbread crust is only hard if refrigerated. I do not recommend storing these in the fridge. Keep them on the counter and they will be fine. Love the flavor, and as suggested by someone else, I increased whole recipe by 25%. HOWEVER, the crust never browns, and so I kept waiting for it to do so, and as a result the shortbread crust was like a ROCK. As a warning, do NOT cook the crust more than 15 mins in a 315 degree oven. Do NOT wait for it to brown. In fact, if I did it again, I might cook the crust 10 mins only.
I made this exactly and I don't think I would change a thing. The bar is really delicious. I will make this again.
This is more then a five star recipe! These are the best lemon bars ever! The crust is tender and buttery, and the lemon filling is full of lemon flavor! The melted butter creates a more firm crust (different from most lemon bar recipes), bake crust just until light golden around the edges before adding lemon filling. I followed the advice of some others and covered the bars the last few minutes of baking time to avoid the lemon filling from becoming too brown. I used a greased pan and had no problem with the bars sticking, as some others have experienced. Lemon zest can be added to both the crust and filling for added lemon flavor. The one thing that the recipe does not indicate is to top cooled bars with powdered sugar after baking, this helps bring a balance to the tart lemon flavor of the filling. It also makes the bars prettier to serve. Don't overbake and you should have the perfect lemon bars! Delicious!!
I only had a 8x8 pan, so I changed the serving size to 12 for the crust and 14 for the filling. Increased lemon juice to a bit less than 1/2 c. The squares turned out beautifully. The crust cooked for 18min One time I made them, it didn't work out so well...I think I whipped the lemon mixture up too much, so it ended up getting way too fluffy and the end result was fluffy and not as lemony tasting. Definitely won't make that mistake again! Oh, I have to add that when friends tried the first batch, every single person commented on how good they were.
Delicious lemon bars! I just made them for a party and everyone loved them! The only changes I made were: subtracting two tablespoons butter from crust, adding about two tablespoons flour to lemon mixture, and adding the zest from 1 1/2 lemons. They were perfect!
DO NOT MELT BUTTER!!! I followed the recipe exactly with 1 cup of melted butter and the crust turned out flat, hard to cut, and greasy. All other lemon bar recipes say to cut in the butter to the flour/sugar mixture - this creates a flakier crust. Lemon filling was wonderful but crust was not!! Once again, DO NOT USE MELTED BUTTER!!!
Sorry...We could not believe how sickly sweet these bars were. Nobody would finish their pieces.
Loved this recipe!! The only changes I made was adding the lemon zest from 3 lemons and used Splenda in place of the granulated sugar. Added some powdered sugar when it was completely cooled. Delicious!!
Very good bars. I do suggest to leave them at room temperature before serving. I served mine right from the fridge and the crust was too hard. Later, it was perfect and delicious. Thanks for the recipe.
These lemon square bars are the best I have ever tasted (sorry, Mom!)....Maybe it is because they are the freshest I ever tasted as well. We cut them after they were cooled off in the refrigerator. My 15 year old daughter made them... I just supervised. Thanks so much for this recipe.... it is the best I ever tasted. next time I will use fresh lemon and zest... this time we used lemon juice from a bottle.
We have so many lemons on our tree this year I've been trying to come up with ways to use them. I have not made lemon bars in many years and couldn't find my old recipe so searched through All recipes and I'm glad I found this one. I basically followed the recipe, making some cuts to try to make them a little "healthier". I followed some of the changes from other members, decreased the butter to 3/4 cup, 3/4 cup confectioners sugar, added 1/4 tsp. salt and added 1 tsp. baking powder to the crust, because I goofed! It was great anyways. I also added 1 tsp. baking powder to the filling, used 1 1/4 cup white sugar, 1 cup fresh lemon juice and 2 Tbsp. lemon zest. I cooked the crust at 325 degrees for 18-20 minutes. I cooked the filling about the same time. It was a little bit brown and I thought I had cooked them too long, but they were perfect! After they were cool, I sprinkled them with powdered sugar. I'm sure they would be great as written, I just wanted to lighten it up a little bit. Great!!!!
I have made these twice so far, both times I took the pan home empty. Followed the recipe exactly, it does seem to be softer in the center, but I let them set overnight, which I feel helps them to set, then cut into small squares, wiping the knife after each cut. Delicious!!!!!
THESE ARE AWESOME!! I brought them to a violin recital and they were gone in mins!!! The first batch i used egg beaters, and they did not set in 30 mins. I ended up making another batch with real eggs. Both batches tasted fine, but the texture of the real eggs batch was much better. I covered half of each batch in powered sugar, and drew treble and bass clefs on the others with lemon icing, and the plate looked as great as they tasted!
this recipe was super easy, I added coconut to the bars since my husband loves cococnut turned out better than I hoped for
These were so good and easy!I followed the instructions (allowing for 30min baking time due to typo) and they came out great. The only difference was, I read all the reviews and some people thought they werent lemony enough so I added the zest of 1 large lemon and a tiny bit of lemon extract( I didnt measure but was probably 1/2teasp.) to the filling. Cut into squares and dusted with conf. sugar. They were pretty and a nice change from all the choc. desserts. I will make these again.
Fantastic Recipe! I used a little over the 5/8 cup of lemon juice- probably more like 3/4 cup and put the zest of 2 large lemons into the filling. They turned out perfect- not too sour and not too sweet. I sprinkled powdered sugar on the top and they look great- I am taking them to a dinner party tonight and i am confident people will love them! Thanks for the recipe. :)
I was so pleased with the results of this recipe! If you like the taste and texture of pre-fab boxed lemon squares, this is definitely the recipe to use. It's very similar, but fresh and improved. I think those who had poor reviews would be surprised and how much minor error can affect the outcome. For example, when it says the eggs should be beaten until light, it's very important that they are beaten enough. This will prevent the lemon layer from being flat and runny. I also think there is a big difference between fresh lemon juice and bottled juice that's been in the fridge for quite some time. I only had 1 and 3/4 fresh lemons, which only yielded just under a half-cup of juice and they had a very strong lemon flavor. While I don't think it's fair to make a lot of changes to a recipe and then give it a review based upon that version, I do have some minor changes to suggest for optimal results: 1. Cut the butter into the crust just as you would do for a pie versus melting for flakier texture. 2. Throw a little lemon zest into the crust mix and the batter. It will add a little tartness and increase the lemon flavor without putting it over the top. 3. Whip the eggs and add 1/4 tsp. of cream of tartar, this will fluff up the lemon layer and make it thicker and firmer without making it dense. The recipe is great either way, I just found those minor changes preferable.
will not be making again... to tart just not my thing
I was worried about the flavor of these because some said strong egg flavor and others said lemon was too mild. Answer to the egg flavor is make sure to whip the eggs til fluffy, this will solve that problem. The lemon flavor can be boosted by using some of the zest from the lemon. I really enjoyed these, my husband can't stop talking about them.
Super easy to make, but I would make one change. I thought the crust was too done. Next time I will only back the crust for 5-10 or maybe not at all.
i made these with lime juice, too. either way, they are really tasty. one variation i've done is use a springform pan instead of a glass dish which i would normally use. the springform allows for the crust to be pressed up the sides, then released easily, moved to a cake plate and sliced into extra thin, but long, pieces.
Delicious! I made these for a New Year's party and they were a big hit! I added about 2 tsp. almond extract to the crust (I think next time I'll reduce the butter to 3/4 cup for the crust as I thought it was a bit greasy), and I used 3/4 cup fresh squeezed lemon juice (5 lemons). I baked both the crust and the custard at 325 for the time suggested. I think 325 was perfect for the topping. Next time I'll cook the crust at 350 and then reduce the heat to 325 for the custard. These are very pretty and exactly what I was looking for (I wanted something that was like the 'box' variety) Enjoy!
Wow!~get ready for tart! I decided to make these for work (50 teachers) based on the reviews. I did cut the conf. sugar and butter for the crust, and it's delicious. I also cut the white sugar for the filling. I did use fresh lemons, I think that really adds to the strong lemon kick! Getting lots of compliments on them...and there are tons of desserts to compete with today! I'm adding this recipe to my collection! I love this website!
These were sooo yummy! In fact, they were so good and easy to make, I thought I would make another batch while making cookies (how do people live without 2 ovens?) Anyway, I couldn't figure out why it was so much foamier than the first batch. Well, I wasn't thinking and used baking SODA instead of baking POWDER. I didn't realize this until it was too late! It was too funny! I guess sometimes God has a way of making sure we don't take ourselves too seriously. After all, it's just baking! :))
I make these all the time for just about any function or just for the heck of it and people go nuts over them thanks so much for this awesome recipe - i always give credit where credit is due me ha ha jk
This These bars are not for the weak! They are tart, sweet, and very rich! I use fresh squeezed lemon juice (important), and add slightly more than the recipe calls for. I also added 1/2 cup less sugar. The crust I made as it says, only I added a teaspoon of lemon zest. These are always a hit at party's! Next time I will reduce the cooking time by about 3 -4 minutes though, as the edges were burned. I fantasize about these bars.
These lemon squares were amazing. My husband says he would marry me all over again. The crust was devine, and the lemon filling was perfect. I made this exactly as directed, and it didn't fail me. I will make these again and again for guests and family. Thanx a million, Ralph!
I had some lemons that needed to be used and had never made lemon bars before. I gave these a shot and they turned out good. I did reduce the butter in the crust but left everything else the same. They turned out good. Everyone at my husband's work enjoyed them. Thank you!
Just finished making these with my daughter- what a superb recipe!!! I noticed that we all seem to be picky about what we like in a lemon bar and we make alterations. We followed this one exact after altering the "bake sale" lemon bars recipe on this site to almost this recipe. This one is the keeper for us.
If you like strong lemon flavor, you will love these!!!!
YUM YUM YUM!!! I have made these several times and they always turn out awesome. I like to juice fresh lemons and add lemon zest to the filling. These are always a hit!
I had been looking for a good lemon bar recipe and I've finally found it. These were the best I've every had. I added them to my cookie Christmas baskets and they were a hit. My sister-in-law said she had to admit that she was a little jealous that they were better then hers. LOL! I told her I'd share the recipe. I've made them a couple more times since. The only change I made to the recipe was adding a light dusting of powdered suger to the top just before cutting them into squares. I thought it made them look nicer. Thank you for this recipe. It's definately a keeper!
While visiting my friend up north, she had some lemons that a friend sent her at Christmas and wanted to make lemon bars with them. She had been looking for a recipe from Wolfgang Puck for *his* lemon bars and couldn't find it. I suggested looking at allrecipes.com where we found this one. My friend had her heart set on this other one that she had once before, but I talked her into this one. Not being a lemon bar dessert fan myself as I like lemon in iced tea and that is about it, well I must say it changed my mind about these. They were light, delicate and very flavorful! My friend remarked that after having this recipe, she would not be using the intense Wolfgang Puck one again! Thanks for sharing! :)
These are just right! A perfect combination of sweet and tart.
Simply Delicious. Like other reviewers, I was intimidated by the extensive changes some people recommended. The ONLY change I decided to make was to not melt the butter. Otherwise, I made it exactly as written. It came out great!! If there is a change needed in order to keep the recipe from failing, please share. However,some of these changes people are calling for are completely unnecessary, and for personal preference only.
These were great! VERY tangy and buttery! Reminds me of those my mum used to bake. However, I've already reduced the sugar as suggested by some of the reviewers and it was still VERY sweet!
This was very gooddddd!!! Love the flavor. When I was making this recipe, I didn't have enough eggs to mix. So I put the bottom dough in the fridge until I got back from the store (eggs). It turned out very flakly after I baked it but it tasted so delicious. Mine didn't look like the picture because I didn't have enough time to cool it, it was gone before it cooled!!! Yeah, it was that good!
These are terrific! I used about 3/4 c fresh-squeezed lemon juice and sprinkled confectioners sugar over the top after baking. I also covered the top for the last 8 minutes or so of baking to keep it from browning too much. Thanks! This is a keeper!
This recipe was a great start. I'm sorry to say that the second time around I did make a number of changes. Per my parents' request I doubled the lemon/sugar top and multiplied the shortbread-type base by 1 1/2. Doing that in the same size pan (9x13) came out wonderfully. Following my "edits" i've made this a half dozen times now and always get compliments.
I have been looking for a lemon bar recipe that is really tart. I love tart lemon bars, but every recipe was too sweet. I also added lemon zest to the crust, and subtracted 2 tablespoons of butter, like a review suggested and it turned out great! I added the rest of the zest from the lemon to the top part of the bars. I was also glad that this recipe was for a 9x13 where most recipes are for a 9x9 pan.
Great recipe, My family LOVED these. They went super fast. But of coarse I did NOT melt the butter. I added a couple different flavors, and added extra butter to the crust. ^_^
There were so many suggested changes to this recipe that I decided to just make them as-is and see how they turned out! The only (minor) changes I made were to add the butter cold, and to add some lemon rind to the crust and filling. I thought they turned out great! And no need to double the filling!!
I had a bag of lemons going to waste so I thought-why not? So glad I did! They taste so fresh and yummy. I zested two lemons into the crust just for extra lemon essence. My one issue was determining when they were done-in my oven they were brown on top after 20 minutes but turned out the filling wasn't set in the middle after. Watch carefully. Thank you for sharing the recipe.
Easy, excellent, yummy! These baked up really nice and I sprinkled with powdered sugar. I used the juice from two large lemons and you can definitely taste the lemon flavor. Baked them for 30 minutes which was perfect. Try these, you would be dissappointed! Thanks Ralph!
Very easy recipe. I had a craving for lemon squares and looked up this recipe and it was perfect. It was a bit gooey so I think I should leave it in the oven for a little bit more than 30 minutes. But otherwise this is a great recipe.
These are great. I did use 3/4 cup of lemon juice and they were very lemoney. The almond extract in the crust is a definate must!! You dont have to like lemon to just love these.
I doubled the lemon juice since I love lemon bars to be extra tart. The filling turned out fantastically, but the actual cookie part was a bit too gooey. It was very hard to eat these without either a lot of napkins or a spoon. I'll make these again, but I'll alter the recipe a bit to make these more firm.
I used an 8x8 square pan and it came out golden brown on top and so incredibly good!!! Very tart and delicious!
I made this exactly as written except for the addition of about 1/2 cup of Angel Flake coconut and about 1 tsp vanilla added to the lemon filling. This a very tart and super lemon-y bar and everybody in my family enjoyed it. The only change I would make would be to decrease the amount of butter by a couple of TBs. the crust was a little oily after baking, but not enough to detract from the delicousness of the recipe. I would definetly make this one again!
Having tried nearly all the lemon bar recipes on this website, this one is by far the best one! I follow it to the letter and they have turned out perfect every time! People have asked to marry me- they are that good!