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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 421-430 of 503

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  • on March 24, 2008

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    I made a completely "Barefoot" Easter: Mushroom Las, Potato and Fennel Gratin, Ham with Mango Chutney glaze, and Lemon Bars. EVERYTHING was perfect and super easy! Thanks BC...you are the best!

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  • on March 19, 2008

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    I thought this recipe was great. I am just learning to bake and was so excited to have made this correctly! Once the lemon Bars had cooled they were delicious--Very strong lemon flavor

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  • on February 24, 2008

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    I'm not a big baker so I was not sure how the texture was suppose to be. They were a little gooey but tasted delicious. I think if I bake them again I will put less sugar because I thought they were a little sweet as well. Having said that these two things did not slow down the eating of them at the party!!! All gone!

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  • on February 15, 2008

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    Love this recipe. It is so sweet, yet refreshing, and I love the thickness of the filling. It's almost like pudding. My crust stuck to the pan though. Next time I'll line the baking pan with foil first. Makes cutting the bars easier as well.

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  • on January 21, 2008

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    I absolutlely love lemon bars and these are by far the best I have ever had! I put in a little extra zest for more of a tart flavor and added a bit of cornstarch which helped to bind them together perfectly! (I did this after reading other reviewers who had problems with them becoming goopy. I highly recommend adding the starch--it gives you the texture you want w/out hurting the flavor.

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  • on January 20, 2008

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    we have a Meyer lemon tree. My husband and daughter harvested all of the lemons. We washed them, zested with a potato peeler and juiced the lemons. Then, my daughther (7 y.o. and I followed Ina's lemon bars recipe using a 9X13 PYREX plater. We did not cool the crust after 25 minutes of baking. We then continued the baking with the filling for a 1/2 hour. The bars were great, creamy, tangy with a buttery crumbly crust. The powdered sugar on top added a little more sweetness. This recipe is definitely a keeper! We will make it again and again! Thank you Ina! You are the best Food TV cook!

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  • on January 16, 2008

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    These lemon bars are delicious!

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  • on December 26, 2007

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    They tasted great and made the whole house smell wonderful!

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  • on July 26, 2007

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    LOVE how thick the filling is on this one. I have made it many times now, and it never fails to delight.

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  • on July 24, 2007

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    I made this bar twice because I knew something went wrong the first time. I changed the following things the second time and it turned out PERFCECT!
    Tip #1: Don't over whisk the filling. It should have little to no froth on top. It turns out too cakey if it's too frothy. Tip #2 It's definitely not too lemony, but a bit too sweet. Decrease the sugar amount in the filling by at least 1/4c.
    #3 Don't cut the bars until they have completely cooled or they will be messy.
    Enjoy!!

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