Lemon Bars

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The worst lemon bars I've ever come across. A recipe worth sharing online doesn't need to be adjusted...find another one, there's plenty out there.

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While listening to a few of the reviewers, I had to make adjustments. That being said, any recipe that isn't five-star worthy right off the bat is 3-star to me. I cut the sugar to 2 cups instead of 3 and cut the lemon juice to 1/2-3/4 cup and upped the zest to 3-4 T. I also lessened the flour of the mixture to 3/4 cup instead of a full cup.

If your mixture is coming out gummy, you're mixing it all too quickly and letting it sit. The lemons will cook your eggs and turn the protein into a gummy texture so make sure you don't mix the filling until it is ready to be poured and popped into the oven. If you're not sure if your filling is done, wiggle the pan and see if the center jiggles. If it seems to have a bit of firmness to it (but not too firm you should be good to go. It should set when you let it cool.

The crust was really good, I added a bit of vanilla extract.

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This is not a great recipe. Don't waste your time and ingredients. I marked 5 stars to make a point, and so my comments would be read and not shuffled off to neverland. This recipe has dozens of reviews that give it only 1 or 2 stars, yet the recipe is still displayed on the site as being a 5 star recipe. This is simply mathematically false. First off, the topping has too much flour. WAY too much flour, which makes the texture gummy. Secondly, the baking time for the topping of 30 to 35 minutes is too long. Should be about 20 to 25 MAX. Thirdly, for a crunchy, shortbread-like crust, the intermediary refrigeration is simply unnecessary. There are many, many easier, tastier and better recipes for lemon bars online. The 5 star rating is a complete farce. I will however note that the lemon flavor of these bars is good, though too sweet for my liking. The crust is also good, but neither redeem the poorer aspects of this concoction.

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I made these for the first time a few days ago. They turned out pretty good! You really have to be a person that likes lemony flavored things though. Next time I'll probably cut the fresh lemon juice in half.
They can be stored in the fridge for up to 7 days. If you leave them at room temperature they last for 2 days. Taste so much better the next day after setting in the fridge!

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PERFECTION. I continue to be mesmerized by every one of her recipes. These are super lemony and sweet...perfect balance.

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Oh my! These are truly the best lemon bars I have made. As others have mentioned, it's the perfect ratio of curd to crust! I would suggest you not over bake these and give yourself enough time to put them in the frigde for the custard to set. They look beautiful on the plate and taste even better.

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This is absolutely the best lemon bar recipe I have ever tried! The filling to crust ratio is perfect (3:1 and they are tart, sweet and perfect! I love lemon bars but I dont like the kind that barely has any filling, or when the crust absorbs all the filling. These are very lemony (surprise! - they are lemon bars. It annoys me to no end when people dont follow directions or alter the recipe then give it a bad review. If you are looking for a modern, flavorful and pretty lemon bar, THIS is the recipe!

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Finally, a legitimately LEMONY lemon square!
Two little tidbits, from my experience: be sure to sift the flour in the filling to avoid "floaters," and most importantly, something amazing happens to these bars overnight. I made them in the evening, and my husband and I rated them about a 7 when we tasted them. After sitting in the fridge overnight, they somehow became a 10: intensely lemony, with a dense (not crumbly shortbread crust. Perfect!

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I made these for a baby shower. They cut beautifully and were a nice thickness. Sadly I didn't try them because of my diet, but they received rave reviews from my friends. Ina's recipes usually do!

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I have made this recipe twice now, and each time I've gotten lots of compliments on it. After reading some of the negative comments below, I was concerned, but here's the real bottom line. These are lemon bars, and they're extremely lemon-y. If you dont like lemon flavors, this recipe isnt for you. These are also very sweet- which helps to cut the lemon. Any less lemon or sweet, and I think the ratio wouldn't be right. That being said, I love these. The crust turns out perfectly, and with about 35 minutes of cooking, with the filling, the entire thing turns out wonderfully. Thanks for another great recipe!