Super Lemony Lemon Squares

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These were full of lemon flavor, it was success for the church girls...

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I can't believe anyone would make this and not think that it was at least good- even a pastry chef made it at the crust turned out soggy? Good thing for me that I like lemon squares and have made them enough that I wasn't thrown off by the directions that were unnecessarily hard to follow. Emeril nailed this classic, but if he wrote the instructions, he ought to hire someone to write his recipes from now on, honestly- and this is what he lost my fifth star for.

What was wrong with the recipe? Lemon squares are made in two very distinct parts. First you make the crust, then you make the filling. Essentially what you have are two recipes. When you're making the first- the crust, you should have the ingredients for it listed right there. You then have the directions down to the point where you bake it and THEN you have the ingredients listed for the second part- the filling! This recipe lists all the ingredients up at the top where you have to separate what ingredient/amount goes to what part of the recipe. When I was gathering the ingredients for the second part I had to keep scrolling up to the top of the page and.... it was a pain in the..... you get it. In any case, I finally copied the recipe into the notebook I use to keep track of my own recipes, written in such a way that it's easy to keep track of what goes where!!

Like I said, the recipe it really great once you figure it out! It has a lot of flavor- more than most lemon square recipes. I'd just write the recipe so that it was easier to understand. The only thing that I'd change is that I would specify just parchment paper- not parchment or waxed paper. When I was baking the crust it got too hot and melted some of the wax off of the paper. I still liked the lemon squares even though they had a slight hint of wax flavor!! Cookies that taste like candles- great!

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If you pay careful attention then it will turn out fabulous!
SOOOOO yummmmmy!

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How the heck did that happen?!? It tastes amazing, but seriously how did the crust float up? So weird.

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I agree with several other reviewers that I would prefer a little more filling and slightly less crust. I will also add a bit more sugar to the crust and a bit more lemon zest to the filling when I make this again. Overall I prefer Ina Garten's lemon bar recipe, which is also on this website, but this was still very good and got good reviews from the girls at craft night:

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I made this recipe with lemons from my parents tree, and wow, everyone LOVED these lemon squares! The recipe turned out perfect, definitely super lemony so make sure you like tart! The crust was sweet and flaky, absolutely perfect and a great contrast to the filling. I didn't use the limoncello, so next time I will try it. To cool them faster, I put the whole thing in the fridge for 20 minutes, and them cut it into the pieces. I suggest reading the recipe BEFORE you start and paying close attention to the measurements, since some previous comments complained about it being unclear or the recipe not turning out; I say this has to do with the individual, not the recipe! DEFINITELY my favorite!

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This is the first time I ever made lemon squares. They were very good. I did read other review of the recipe and left out the corn starch which made the crust like a shortbread cookie. Cut the smaller so I could give a few to the next door neighbors and they loved them. I will make these again.

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I did not have lemons, so just used lemon juice and some lemon flavoring I had in pantry. I made a lemon sauce w/powder sugar and lemon juice and served it w/the bars. Now I do have a few leftovers....I'm worried they are too good and going to my HIPs!

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I like the flavor of the bars, but i agree with the review that said there was too much crust, and not enough lemon mixture; I would use half of the crust mixture, and double the lemon mixture. I did not use liqueur, and used a little more lemon zest. Otherwise, I was pleased with it.

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I have not tasted better lemon bars. They definitely wake up my taste buds. Thanks Emeril as usual.