Lemon Bars

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Just made these with some of my lemons from the backyard. As Paula would say..."Out of this world y'all!" Finger lickin good. I did have to cook mine a few minutes longer than the recipe called but otherwise very easy and very delicious. Love the crust.

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I love this recipe and get many compliments on these Lemon Bars when I make them. I like to add Lemon Zest and have made them using half regular sugar half Splenda and they turn out great!

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I made the recipe with the exact 6 ablespoons of lemon juice and it was fantastic. We have no yellow lemons in my country so I used green ones and the taste was delicious!!! i've made this a couple of times for a lot of people and everybody loves them. And the best thing is they are soooo easy to make!

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This is a fantastic desert!!! Always use fresh lemons to get the most flavor. Also I always use real butter in my receipes

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i wish i had read this last post before i made my batch. i used 7 Tbl fresh Meyer lemon juice and they didn't taste lemony enough at all. i would suggest adding lemon zest instead of doubling the juice though: gives you more of that lemon flavor without increasing the liquid (which can sometimes create other problems with timing and setting, etc. i also followed previous suggestions of halving the shortbread. even with half the butter, i still felt it overwhelmed the flavor. at first bite, i was not pleased. i won't be making this recipe again.

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They were easy to make but you need to add alot more lemon juice, calls for 6 tbsp. but could not taste lemon at all. Will make again just add 12 tbsp. next time.

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These lemon bars were very good and I used pure lemon juice as I wanted them to be tart-y. Sadly, I ran out of freshly squeezed juice 2 lemons in so I had to grab one of our 'orange-lemons' in the backyard. This gave the lemon filling a slightly different taste. Next time, I will add some lemon zest to the recipe as others have pointed out.
As for the crust, it was absolutely delicious!! Tastes like shortbread and perfectly browned. The butter makes the fab but fattening. I still think it's worth it :D

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These were absolutely delicious! I recommend doubling the recipe if you want true size bars, otherwise you'll end up with something that looks like a lemon cookie. Allow to completely cool and set before cutting and serving.

* I love lemons so I add the zest of all the lemons used. *

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This was my first attempt to make lemon bars. I used meyer lemons and also doubled the recipe to make more. After taking them out of the oven for the second time I noticed what should be my bars were still very liquid like. I went online and did some research, turns out they harden while cooling. After they were cool enough to put in the refrigerator I put them in for a few hours and they are still liquidy (although they did gel up slightly.
I am disappointed because I was looking forward to them, meyer lemons are my favorite!
Also, I did notice that if these did come out the way they were supposed to, the crust would have been ultra thick. I don't think I will be trying this recipe again. :(

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A keeper for when I make lemon bars for my dad! We like them tart too, so I added one more tablespoon of lemon juice.