Lemon Bars

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As usual, Ina's recipe was flawless. I made a change to this recipe though, I used key limes instead of lemons. They tasted tart, smooth and very fresh, like summertime. The recipe is easy to follow and they came out terrific. I will definitely make this again!

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Delicious! I make these lemon bars frequently as gifts.

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I like my lemon bars on the tart side with a sweet ending. This does exactly that. Zing at first then sweet and smooth. The only thing I changed(by accident was I used powdered sugar instead of granulated for the crust cause I used the rest of my granulated in the filling. Since then I have used 1/2 confectioner sugar and granulated sugar for the crust and I like the way it turns out. Crust ends up melting in your mouth. This is the only and best lemon bar recipe. I also do what others have said and cut the sugar a little.

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Love this! I followed the exact recipe and it was realllllly good! Made it 3x already and plan to make it again and again! Simply DELISH! Thanks, Ina!

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I loved it and so did my guests, though my husband thought it was too tart and lemony. I followed the advice of others and cut the sugar to 2 cups and it was plenty sweet. The other thing I did differently was I sifted the sugar and flour together for the filling, and mixed that in to the eggs and lemon zest slowly to avoid lumps. I added the lemon juice last when the mixture was smooth and quickly whisked it together and immediately poured into the cooled shortbread. The texture was perfect - no lumps, no gumminess.

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Awesome lemon bars, much better and less expensive than the bars I usally get from whole foods. Chock full of win, Ina!
And to the people that gave this one or two stars, go back to eating twigs and sharp rocks as you obviously don't like anything that is delicous.

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I made these for my Super Bowl party and they were a hit. We had chili as the main course and these were refreshing after a spicy meal. I loved the shortbread crust and the balance of the sweetness/tartness to me was spot on. There were no leftovers and they have been requested for our next party.

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I love this recipe - not too sweet and the lemon flavor is robust yet not overpowering. Make ahead and freeze - they come out perfectly.

I wish people would stop giving recipes one star when THEY ADMITTEDLY messed up the recipe. It's so frustrating, because it greatly misrepresents the accurate ratings of recipes.

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My family really liked this recipe. At first the filling was really gooey and the bars overflowed and didn't hold their shape. The next morning however, they were firm and more bar like. The filling is thicker than any other lemon bar I've seen or tasted, I think I might not use all the filling next time, pehaps hold back almost a 3rd of it and see if I like the crust to custard ratio better. It was also very sweet. We used our meyer lemons from the yard so perhap their juice is sweeter. I'm going to also cut the sugar by 1/3 next time. Otherwise a great recipe.

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Great recipe! I make this ahead of time for holidays or when my son is home from college and freeze them (after cutting into squares and using wax paper between layers. They were excellent right out of the freezer! In fact, it causes the filling to set a little more firmly. The crust is also fabulous! Thanks Ina!