Lemon Bars

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followed the recipe exactly and they were delicious. tart, lemony and sweet. will make them again! Easy to make too.

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Best lemon bar recipe ever--it's my go to dessert! Plus it has the added benefit of being easy to cut because it firms up perfectly! Love, love, love!

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I tried the recipe last night , i followed her direction , the only other changes i made in this recipe was cutting down the sugar into 2 cups and still using the fresh lemon juice for full 1 cup . And i used 7 large eggs instead of 6 extra large like she mentioned . I chilled my crust , i baked them about 20 minutes or little bit more , and then after it's done , i let it cool while i made my filling . I found that there was lots of lumps in the mixture of eggs , lemon zest and lemon juice , flour . So i used a strainer to get rid of the lumps , i did this quick . Then baked it for 30 minutes and it's done . I made it sure it was all in room temp before slicing the bars , the result was perfect . The only part that was a little 'gummy' was the edges , but no big deal at all i cut them and throw them away . But other than that .. the recipe was great , i gave it 4 stars because i think 3 cups of sugar is a little way too much :

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These didn't turn out well for me. The crust taste dgood, but I prefer a more equal ratio of crust to custard. My custard was also sloppy, didn't hold together well. I made the custard while the crust was cooling, and did let it sit for 10 to 15 minutes. It would have been helpful if the advice I read in so many reviews AFTER I completed the recipe had been included in the instructions. I should have known that lemon can cook the eggs, since I have made ceviche before, but didn't think about it for the eggs. I'm not sure if that's what happened to my custard or not. Maybe I should have baked it more than 30 minutes, but it was already browning on top. A few weeks ago I had tried a different recipe with the same crust ingredients, but fewer eggs and less sugar in the custard. The bars came out nice an clean with no custard spill over on the side like these. I prefer that recipe to this one. You can taste the eggs a little more in this recipe.

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The crust was perfect and the lemon filling was thick and custardy. It was the perfect amount of tartness. This will be my go to recipe any time I get my hand on some lemons!

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This recipe is simply divine! My neighbor made this and told me she used this recipe, today I decided to make to put our lemons from our yard to good use. How delicious!! I didn't cool the crust before baking it and it still turned out fantastic. I was concerned about the bad reviews but now I truly believe the folks who poorly rated this recipe must have done something wrong. Next time I will try and cut on sugar just to be a little more calorie conscious, since I didn't even think it was too sweet. Good luck!

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These Lemon Bars are great!!! This is my fist time making these and after reading all the reviews I wasn't sure they would come out good. I cut some of the sugar as well as cutting the recipe in half. They were easy to make, not floury, or chewy just follow the directions and they will be as great as mine are or I should say were. It's not the chef that posts a bad recipe it is how you follow the directions. Thanks Ina.

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These are fabulous! The lemon filling is almost like a lemon pie filling. We love them!
I think the key is the real lemon juice.

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So I just tried these and they came out terrible!!!! A big mess! Idk what went wrong but instead of lemon bars the top baked up almost pound cake-like. Ive made lemon bars before and this has never happened. It looked like a cake! Then the inside was super gummy and almost raw. Now keep in my mind that i only mixed the filling RIGHT BEFORE i poured it over the crust to bake again. I know that letting the lemon juice And the rest of the filling sit for a while can cause that so i made sure i timed it perfect. Also the Crust was burned on outside and almost raw on inside. It came out looking like a bad science project. Any ideas on what went wrong? I followed all the measurements correctly.

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A friend left a bunch of fresh cut lemons in my refrigerator so I went ahead and made the
recipe. I was so proud of myself. They were perfect soft and yummy. So I repeated the
process but somehow they turned out thick like when you add too much cornstarch to a
lemon meringue pie. kind of like leather. what do you think I did wrong? add too much
flour or beat it too much? I will try again if someone can clue me in. thanks