These are wonderful lemon bars! After reading some reviews about too little lemon filling, I made a couple adjustments. I kept the crust the same but pressed it into a 9×9 pan and baked for 10 minutes. Then I increased the lemon filling to 1 1/2 times the amount in the recipe. This gave me the perfect ratio of crust and filling! Perfect balance of sweet and tart.
I thought these were good and very easy to make – my family also really liked them. But, I didn’t think they were very lemony, so next time I’ll add a little more lemon juice. Also, be sure not to overcook them, it makes the lemon part too dry on the edges.
These are great! The topping is firm, not soft and gooey. Which I prefer. The crust is tender and not too crumbly
These lemon bars are fantastic! So easy to make, and when cut into squares, comes out of the pan beautifully. I might try it again with key lime juice. yummy!!!
These lemon bars are excellent. My favorite part is how quick they are to make up. We were invited to a barbeque an hour and a half before it was to start, and I whipped them out with plenty of time to spare. Also, the ingredients are really simple – I never have to worry about if I have everything I need to make them. I don’t remember having any problems with the filling or the crust.
This recipe is almost exactly the same as the lemon bar recipe I have been using for years and I love them. The only change that I make is I increase the lemon juice to suit my family’s taste (we like LOTS of lemon flavor).
Ingredients:
1/2 cup butter, softened
1 1/3 cups all-purpose flour
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These were DELICIOUS and SO EASY. I doubled the recipe, used 1/2 c unsalted butter and 1/2 c applesauce in the crust (and it still turned out nice and crispy). Creamed butter and sugar until fluffy, added applesauce and mixed, added flour and mixed until it firmed up. Divided and smooshed the dough into the bottom of one 9×13 and one 8×11 pan. Baked for 15 minutes at 350. While that was baking, I blended together 6 eggs, 2 1/4 c sugar, 6 tbsp flour, 3/4 tsp baking powder, and 3/4 c lemon juice (yes, you read that right, it was so yummy!). Poured it over the prepared crust, baked another 20 min, sprinkled the top with powdered sugar, and let cool for 15 min before cutting. They were gone within two days. In retrospect, they were quite sweet, so I’d reduce the sugar to 1 1/2 c and sprinkle sparingly with powdered sugar next time, to see how they taste.
These lemon bars are excellent. My favorite part is how quick they are to make up. We were invited to a barbeque an hour and a half before it was to start, and I whipped them out with plenty of time to spare. Also, the ingredients are really simple – I never have to worry about if I have everything I need to make them. I don’t remember having any problems with the filling or the crust.
This recipe is almost exactly the same as the lemon bar recipe I have been using for years and I love them. The only change that I make is I increase the lemon juice to suit my family’s taste (we like LOTS of lemon flavor).
These were DELICIOUS and SO EASY. I doubled the recipe, used 1/2 c unsalted butter and 1/2 c applesauce in the crust (and it still turned out nice and crispy). Creamed butter and sugar until fluffy, added applesauce and mixed, added flour and mixed until it firmed up. Divided and smooshed the dough into the bottom of one 9×13 and one 8×11 pan. Baked for 15 minutes at 350. While that was baking, I blended together 6 eggs, 2 1/4 c sugar, 6 tbsp flour, 3/4 tsp baking powder, and 3/4 c lemon juice (yes, you read that right, it was so yummy!). Poured it over the prepared crust, baked another 20 min, sprinkled the top with powdered sugar, and let cool for 15 min before cutting. They were gone within two days. In retrospect, they were quite sweet, so I’d reduce the sugar to 1 1/2 c and sprinkle sparingly with powdered sugar next time, to see how they taste.
I really love these, but I didn’t have enough white sugar for the filling, so I used vanilla sugar and it ended more brown than yellow. Besides, I used more lemon than it said to, about 6 spoons, since it wasn’t very lemony. The bar is thin, but it’s still very good. Really easy to make, too.
If you love super “lemony” lemon bars this is not your recipe. I added twice the lemon…and they were good, but lacked that “super tart” taste that I liked. Probable if I had cut the sugar down. I did increase the flour since I did not want them soggy on top. I used a 10 by 10 pan and there was definitely enough crust for the bottom. I also make the topping at a ration of 1.5…..so 50% more topping and it was super thin. Will I use this recipe….yes….because the crust was a good taste and held together really well but I will double the topping next time, and increase the lemon juice and decrease the sugar while adding a bit more flour.
Ingredients:
1/2 cup butter, softened
1 1/3 cups all-purpose flour
1/4 cup white sugar
2 eggs
3/4 cup white sugar
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
3 1/2 tablespoons lemon juice .
Directions:
Preheat oven to 350 degrees F (180 degrees C).
To make crust: Mix together the butter, 1 1/3 cups flour and 1/4 cup sugar with a fork until crumbly. Press into an 8 inch square pan and bake for 20 minutes. Crust will look white. Do not brown!
Combine the eggs, 3/4 cup of sugar, 2 tablespoons flour, baking powder and lemon juice in a blender. Blend until well mixed. Pour over pre-baked crust.
Return to oven and bake an additional 20 minutes. Remove from oven and sprinkle with powdered sugar. Let bars cool before cutting.
source:allrecipes.com