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Lemon Bars Recipe

Lemon Bars

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (236)

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Average Rating:

Total Reviews: 236

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  • on May 06, 2013

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    These lemon bars are awesome! I was surprised at how lemony they were, considering the recipe only uses 6 tbsp. of lemon juice, and most recipes use about 1/2-1 cup of juice. I added the lemon zest too, to add extra zing. Will definitely make again!

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  • on April 26, 2013

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    YUUUM!!!! My mom hates lemon bars, but she loved these!!! Best lemon bars ever!!
    Also the easiest!!

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  • on March 27, 2013

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    I loved this recipe - it was awesome! the best lemon bars I ever
    baked!
    I will make these again--
    they turned out so wonderful.I know my son will love these.
    I made them for his birthday today!I used real lemons for the juice-
    You can't beat fresh!!

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  • on March 22, 2013

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    wow this is awesome!! so funny when i told my daughter it was paula dean recipe she said oh let me guess a stick of butter & she totally cracked up when i told her 2 lol... but i got 2 pies our of this recipe because i did not have the right pan so i used 2 pie tins & it worked perfectly. i can't wait to make this again. i asked my daughter do you think anyone would buy it (we sell food & she said "it's to good to sell to anyone you have to keep it all" true story ..the crust is amazing.

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  • on February 19, 2013

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    I always make the recipe exactly as it reads. The first time. The second time all I did was add lemon zest. Fresh lemons, fresh zest, that makes sense. That is the ONLY thing I would change. This is a knock-out every time. Crust fabulous. Sweet-Sour filling. PERFECT

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  • on January 25, 2013

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    Great recipe! Took to an event and received rave reviews. As some reviewers said, I added the zest of one lemon and went a little light on the sugar. Will be making this again as we have lots of homegrown lemons.

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  • on December 18, 2012

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    I have made this recipe about 50 times and get great reviews every time. The original recipe isn't lemony enough for me though, I add some lemon zest into the batter and also an extra tablespoon of lemon juice.

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  • on September 30, 2012

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    These were actually quite good and sweet but very very good. Quick easy recipy. The crust is like a shortbread, my family loved it. I plan to make this again.

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  • on August 25, 2012

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    I have used this recipe for years and love it I too added something so I guess now it is my recipe. I added 1 t. baking powder and a little salt just because all the old recipes I had always called for it, but Paula your recipe is wonderful do not listen to the criticism. For you who want less butter try margarine instead not as wonderful but o.k. as long as it is solid margarine the recipe will work. also the lemon juice if u use the bottle stuff get the real thing like one sold at new seasons the ingredients should say pure fresh lemon juice. or squeeze them yourself makes a big difference. I too add pure lemon extract for sharper flavor.

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  • on June 06, 2012

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    Dissapointed..not outstanding..IF YOU WANT TO MAKE THESE BETTER THAN THE RECEIPT-- DEF ADD LEMON ZEST INTO THE BATTER-- I ADDED ABOUT 2 TABLESPOONS. ALSO, THE RECIPE DOES NOT TELL YOU THIS, BUT DO NOT PACK THE CRUST IN TOO HARD (WHICH I DID. IT WILL MAKE THE CRUST TOO DENSE AND UNAPPEALING-- INSTEAD, LIGHTLY PACK THE CRUST SO ITS STILL INFUSED WITH AIR AND PACK THE CRUST UP THE SIDES SO IT IS STILL SHOWING WHEN YOU POUR THE LEMON BATTER IN..BETTER PRESENTATION AND YOU GET TO SEE SOME CRUST CRUMBLES.

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