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Lemon Bars Recipe

Lemon Bars

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (503)

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Average Rating:

Total Reviews: 503

Showing 131-140 of 503

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  • on October 21, 2011

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    these were great, first time i have made lemon bars, i will do this again especially at the holidays. thank you ina, love your program have learned so much from you!!!!!

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  • on October 16, 2011

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    Awesome lemon bars. They had just the right amount of tart flavor. The crust is awesome. Love that the curd is thick. These are big lemon bars. I would recommend cooking a littel longer, otherwise the curd is kind of messy, but they are absolutely awesome!

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  • on October 15, 2011

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    I LOVE these!! My favorite lemon bars by far :

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  • on October 08, 2011

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    I was slightly concerned that there was so many people who said this recipe was awful but I tried it anyway. I'm so glad I did. These lemon bars are phenomenal.
    Here are some tips:
    1 For the crust I creamed the sugar for about 5-10 minutes so that it doubled in size and got lighter in color. This made a shortbread crust that held together really well and was about a 1/2 inch thick.
    2 make sure all the ingredients were room temp.
    3 I reduced the sugar to 2 & 1/2 cups & tasted the curd before I poured it into the crust, i decided it was to sweet & added an additional 1/2 TBS of zest. I recommend starting with 2 cups of sugar & adjust to your taste.
    4 Mix the flour & sugar together well before combining with the wet ingredients. Don’t over mix.
    I slightly over cooked these, as a result the outer 1/2 inch of my lemon bars have the slightly rubber, gummy taste that people complained about. Next time I will watch them more closely.

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  • on October 03, 2011

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    Fabulous lemon bars! This recipe is a keeper! I made sure to use room temperature eggs and room temperature butter. I baked them is a 9x13 in cake pan, using only 1 Tb. lemon zest. They were utterly delicious!

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  • on September 24, 2011

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    Disappointing! I am an experienced baker, and I expected so much more from this recipe. I have many better uses for that much butter and half dozen eggs. I could have made 2 of my usual recipe if I was going to use that many eggs.
    The crust seemed overly buttery. I know it's a shortbread. I also know that shortbread does not leave a butter slick in your pan- it usually has enough flour incorporated with the butter to not greasify everything it touches. For that much butter and SIX eggs, I was expecting angels to sing or at the very least to be satisfied with this recipe. To me, the filling tasted overly eggy. I want it to taste like lemon meringue pie, not lemon souffle. I just don't like this recipe. It's a shame, because I usually love Ina's recipes.

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  • on September 13, 2011

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    NOT GOOD. Its waay too sour and takes forever to bake... I even used an oven thermometer to make sure it wasn't my oven & I've tried making it twice because I thought I made a mistake the first time.

    I LOVE Paula Deen's version better! I'd put the direct link but this website won't let me.

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  • on September 11, 2011

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    I make these all the time and freeze them. There is no difference between fresh and frozen. They are wonderful. I freeze the batch whole and then cut as many as I need. They're actually easier to cut frozen...you get a cleaner edge. I also have been weighing my ingredients. It makes for a more consistent outcome.

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  • on September 05, 2011

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    These are insanely good. The perfect mix of sour and sweet. I prefer them chilled. MY guests could not stop eating them.

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  • on September 03, 2011

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    EXCELLENT!!!

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