Easy Bake Dessert With Lemon Pie Filling
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09/07/2003
This is an great, simple recipe that I make with my 3 year old. If you halve the lemons and then nuke them for 10 seconds or so you can get a lot more juice. Super good.
06/29/2006
I thought these lemon bars were delicious! I followed the recipe as it was printed, although I decreased the temperature to 340 and kept a close eye on things, because my oven bakes a bit faster than it should. There was just the right amount of crust and just the right amount of lemony topping. Although some reviews stated they didn't look very nice, I disagree! They looked fine when they came out, and after they cooled the top was certainly firm enough to withstand a sprinkling of powdered sugar. I'm definitely going to make these again, and i'm also going to try them with a mixture of lemon and lime juices.
01/20/2009
I'm not sure why everyone keeps cutting the crust recipe in half. It's just fine as long as you DOUBLE the filling. I didn't have enough lemon juice, so I used half a cup of lemon juice and half a cup of lime juice. They were fabulous. Make sure you whisk the filling until a creamy froth developes. When it bakes it will create a thin wafer of an almost merangue consistancy. Also DO NOT bake the crust longer than 15 minutes. It will be pale and not browned at all on top, but will be completely done, and a lovely golden on the bottom after the filling has been added and it's been in the oven for another 20 to 25 min. (max.)If the edges start to brown...take it out immediately. It is definately done. Be sure to watch it if you leave it in longer than 20 minutes.
04/13/2004
Definitely a good lemon bar, but not lemony enough. I have made this many times now and I add the zest of a full lemon to make them really tangy. If you add more lemon juice they can get too runny. But, you really do need to cook this longer than 20 mins (at least 25-28). I personally love the thick shortbread crust. Sprinkle with powdered sugar just before serving or it just soaks into the bar (powdered sugar makes them look much more appetizing and pretty!)
10/08/2009
I followed the recipe exact, making no changes. I found that baking the crust for 15 minutes was exact as was baking the filling for 20 minutes. I had no problems with burning or overdone anything like I have with other lemon bars. I couldn't wait to cut into this, so I let it cool for about 20 minutes before I dusted it with confectioners sugar and another 10 minutes after that before I couldn't wait anymore. The crust is almost shortbread like and the filling is better than others I've tried. I think it's good as is, but for someone who likes more filling and a little more sour filling, I might double the filling next time and at least double the zest. The reviewer before me is right in describing the filling as close to a lemon meringue. NOTE: The filling looks to be thin and you'll worry that it won't set up. It will. It's supposed to look like that. EDITED: Once it cools, the filling's tartness comes out a bit more and it's quite creamy. I think some of the other reviewers are right in making a batch and a half of the filling. I think it might be perfect then.
03/04/2008
Awesome, Awesome, Awesome!!! I used 2 lemons for the juice and zest!! Drizzled with a thin frosting made with powdered sugar and lemon juice for a little extra zing and sweetness.
04/05/2009
The first time I made these I followed the recipe exactly and thought that there was too much crust. So I made them again and cut the flour back to 1 1/2 cups (mixed with the powdered sugar) and 3 Tblsps added to the egg/lemon juice mix. I used cold butter and cut it in to the flour with a pastry blender. I left all of the other ingredient amounts the same and thought this was a perfect ratio of crust to filling. I enjoy the taste of these bars best when they are chilled... An absolutely scrumptious "the best" recipe!
04/19/2013
I followed other reviewer's comments & did the crust as written, but the filling 1 & 1/2 of how it was written...a 5-star with these changes!! So: Crust: 2 C Flour, 1/2 C Icing Sugar, 1 C Butter. Filling: 6 Eggs, 2 + 1/4 C Sugar, 3/4 C Lemon Juice, 1 & 1/2 Tbsp Lemon Zest, 6 Tbsp Flour.
08/20/2002
This was OK, but not great. Crust was a little too thick, it over powered the filling. Maybe it would be better if you used the same amount of crust and spread in a jelly roll pan, then made 1&1/2 times the lemon filling.
09/28/2007
I made these based on the picture shown....that must be two bars stacked on top of each other. I made it the original recipe way, but next time I will definitely DOUBLE the filling so it is more of a 2:1 RATIO instead of 1:1.
05/22/2011
I would definitely recommend this recipe over the Bake Sale Lemon Bars recipe on this website. I did a batch and a half for the filling, and the outcome was delicious! These lemon bars definitely have tangy zing to them, but still have a nice sweetness about them. I used bottled lemon juice, so I didn't have any zest to add in. Instead I just add slightly more lemon juice to the mixture. I was left with a gooey delicious filling on top of a light and flaky crust. Part of the reason I didn't give it 5 stars is because the author of the recipe didn't denote to reserve the 1/4 extra cup of flour for later in the ingredient section. 2 c. of flour is for the crust and the 1/4 c. of flour is to be added to the filling. I mistakenly added 2 1/4 c. to the crust because the ingredient list doesn't specify. If you too make this mistake, don't worry, it still turns out wonderful. Regardless though, the ingredient list should have that added into it. Definitely try this recipe...it's a keeper! Just read it carefully.
12/20/2011
omg, these were the best lemon bars! i made exactly as written and i thought it had the perfect amount of shortbread and lemon. delicious delicious!
07/20/2011
Whether you like more filling or less crust, it doesn't change the fact that the combination of flavors of this lemon pie bar are fantastic and perfect. I love the simplicity, flavor, and texture of this shortbread crust and it holds up very well to the liquid. The lemon filling is FABULOUS! I made double the filling b/c my pregnant self has been on a lemon kick for months now and it really hit the spot. I do think that the written amount of crust to lemon filling would be just fine with us, too. Halved the recipe so I used a 9" deep dish pie plate and it worked out well, like a tart. Served beautifully with the dusting of powdered sugar. Hubster loved this dessert and we gobbled it up over several days (it is very good chilled!). Thanks for sharing the great recipe! :)
01/23/2011
These were good but I think the crust was too crumbly. Otherwise, very tasty!
04/25/2011
These were good, the right balance of sweet/tart...Maybe if I'd of spread the crust up the sides of my 9x13 dish it wouldn't have been too thick...After seeing how thick the crust was I made 1-1/2 the filling recipe but with 2 full Tablespoons of zest & the filling was very nice...I might add cornstarch instead of flour to the filling next time & waiting to dust them with powdered sugar until they are completely cooled is a must. Really good though!
11/03/2011
It was my first time to make Lemon Bars and it turned out very well! After reading some reviews I've decided to increase my filling to 1 1\2 portions and it was the right decision, the ratio of crust\filling was 1:1. I had to bake it longer though. I started with 20 min and have been adding 5 min at a time, checking for readiness each time and in summary it took 15 minutes longer. I also had to reduce the T to 320F and cover the top with foil after 20 min of baking since it started to get brown on the top but was still liquid inside. Next time I will bake it at 340F and put it on a lower rack. I used 2 lemons - zest and juice, it tasted just right - very lemony! Will definitely make it again!
07/22/2011
Very easy recipe and delicious also. I found that by beating the filling for four minutes before pouring over crust I obtained a nicer looking final product. I also then only had to bake 20 minutes for it to set well. Thanks for the recipe
01/24/2011
Pretty good. I'd like the lemon part to be thicker and the crust to be a little thinner. I used juice and zest of two lemons.
03/28/2010
Often times in the kitchen, you'll find that the simplest recipes are the best. This recipe proves that corollary. Beautiful, uncomplicated flavors that let the lemon, with exquisite tartness, shine through. Few ingredients, simple to whip up in minutes, you'll reach for this recipe again and again. A+
04/24/2011
Loved it. Everyone who had it tonight loved it. I doubled the filling and had to bake it a little longer, for a total of 28 minutes, but it came out great. Also added a little extra lemon juice and zest since I had some delicious Meyer lemons and wanted to taste them!
01/09/2012
These are fantastic! Very lemony and easy. I found that 1-times the crust and 1.5-times the filling made for a better proportioned bar. However, you have to watch the time in the oven. It says to bake "until it sets" but you will burn the edges if you do. The centre can be a little runny, but it WILL set when cooled. Others suggest to take out when edges are golden brown, but with the extra (1.5x) filling volume, you will see that the centre is still too runny. You can let the edges go to just medium brown to make sure that the centre sets after you take it out. It will still be a little runny in the middle, but that's ok. These freeze very well and thaw quickly. I trim off a wee bit of the darker edges (and eat them - I call them the "Baker's Treat") and then I cut them into serving sizes and freeze them on a cookie sheet. Once frozen, don't just bag or stack them - lay them flat on wax papered cardboard, bag them and store level in the freezer. A simple and popular treat!
01/10/2011
So so good! I love lemon bars and so I love that this recipe makes a big pan. The crust is yummy, the filling is yummy. WITH NO CHANGES!!! I've tried a lot of different lemon bar recipes. I've made this one 3 times, and this is the one I plan on using from now on.
04/04/2012
I have not made these yet but I plan on doing so,very soon. I read on another site that you can sift together 1 tsp cornstarch and 1 cup of powdered sugar and that will prevent the powdered sugar dusting from melting away. I hope this works!!
08/02/2012
I don't change anything and it's awesome. Thanks
04/19/2013
These lemon bars are DIVINE! I took the advice of others and made 1 1/2 the amount of filling and it's perfect. I cooked it all at 350, cooked the crust for 20 minutes and 20 minutes for the filling and they turned out just perfect. I couldn't wait too long before I taste tested them to make sure none of them were "poisonous." ;) The prefect combination of sweetness and tartness... really mouthwatering! Will be making these again and again! NOM!
04/28/2011
Yummy lemon bars perfect amount of sweet and sour, the base of the bar was fine for the amount of curd. The only change I made was to use regular white sugar for the crust 1/2 cup instead of icing sugar. Will use this recipe again thanks.
08/13/2011
This is TRULY an easy recipe to do. I came across a TON of limes and made it with them instead of lemons and now I can't make them fast enough!!! The wife LOVES them!!! Also if you make JUST the crust and cut them into squares and put frosting in between 2 of the squares, they will disappear as well!!!!
04/05/2011
These were so delicious and so easy to make. I didn't have any lemons on hand so I just used bottled lemon juice and they still turned out great!!
07/29/2010
Delicious!!!!!!! i am only 9 and made these for a party.they were a big hit
07/02/2010
These are great. I took the suggestions of others and i made 1 1/2 times the filling. They are tart but GREAT. Be sure to use fresh lemon juice.
04/24/2011
Sooo happy with this recipe! I needed to bring a dessert to easter dinner, & since I had all the ingredients, I decided to give this a try(I thought it would be a nice,"light" change to the other heavy,way sweet options I knew would be there) I followed recipe exactly, though I think I should've taken it out a few min sooner, it tasted WONDERFUL! My lemons had been sitting in my fruit bowl for well over a week & it was still fabulous. So easy a quick too! I'm not big on sweets, but I'll need no arm twisting to make this again & again! Thanks so much!
05/02/2011
I defiantly recommend 1 -1/2 times the filling. Other than that the recipe is perfect! Just right on the sweet and tart flavor. This recipe is a keeper. My family loves it!
05/07/2011
we found this both a bit too sweet and too tart, if that is at all possible. ;)
09/16/2011
Delicious! Perfect texture and lemon taste. I made 1 1/2 times the filling. Let the bars cool completely before sifting powdered sugar on top.
09/13/2010
EXCELLENT!! Will make again!
05/08/2011
I doubled the filling mix as was suggested, and this was excellent. Even better the next day!
12/01/2011
These were amazing. So yummy and I loved the crust! Perfect and I didn't change a thing in the recipe.
11/28/2011
These turned out absolutely perfect! I used the zest of an entire lemon to give them a little extra zing. The crust came out beautifully--light and buttery. This recipe is definitely going in my recipe box. My family will be expecting it again...and again...and again...
07/19/2011
These were good -- a little sweet for my taste. I agree the crust was too thick, even halving the filling recipe again. I don't think the problem is the recipe -- I think it's the pan size. I might try in a slightly bigger pan or jelly roll pan next time.
08/29/2011
These lemon bars are fantastic! The flavour is rich and creamy, my family loved them! Definitely making these again!
12/11/2010
These had a great texture and a great lemony taste. Thanks. The crust tasted great also.
06/17/2011
These turned out great. They were easy. Next time I will make sure the crust gets browned enough (the shortbread could have been a little crisper). I used the filling from this in a pre-baked pie crust and topped it with cool-whip- great pie for a bbq.
06/20/2011
I followed the recipe as written the {first time}...NOT enough lemon filling. The crust to lemon ratio was off. I Made it a second time , this time doubling the filling, loved it with the change ! Will make again...
02/27/2013
This was a very good and easy recipe to make. I would only make one change to the recipe.(hence the 4 stars) I only bake with unsalted butter, so my crust was really needing something - a pinch of salt! It was just a little bland and a touch of salt would have made a huge difference. Next time I make this I will add 1/2 tsp of salt to the crust. Also, in the interest of ease and keeping it simple, I prepared this completely in my food processor. I processed the dry ingredients for the crust in the food processor, added the COLD butter (diced) and processed until it was incorporated. After putting the crust into the oven to bake, used the same food processor to mix up the filling. Simple and easy!
07/14/2011
After reading other reviews, I decided to keep the crust as the recipe states, but make 1.5 times the filling. All I can say is...WOW! I'm happy I made that change - to me it was the perfect crust to filling ratio. If you like a lot of crust, then make it as the recipe states. I would have given 5 stars if the recipe had it with more filling, but as for taste, I think it's perfect!
05/30/2011
From reading the reviews there is a lot of debate on how much crust, how much filling, how sweet the filling should be. I thought it was prefect as is. The crust is thick enough that you know that it is made of shortbread and the filling is thick enough to really add some wonderful flavor. I also was happy with the sweetness too. This recipe makes a rather sweet filling.
07/04/2008
These were great... My family loved them and they were finished soon after serving them!
09/06/2011
luv it!! tried it yesterday!!
06/22/2011
My kids loved these lemon bars! I also liked them, but think I would follow other reviewers suggestions and double the filling next time, they were a little light on filling. Made exactly as directed.
07/13/2010
These came out so good!!! I didn't change anything and they came out absolutely perfect!!! This was the first time I ever made Lemon Bars :):) Yummy!!!!!!!!!!!!
04/02/2011
I doubled the filling and kept the same amount of crust. I'm glad I did, I don't think there would have been enough filling if I didn't. Great recipe!
08/30/2011
I made these to the recipe exactly and they came out delicious!! I've had several requests for the recipe!
10/19/2010
Absolutely fantastic! Easy to prepare and make and tasted delicious :0) It was a little tricky getting the bars out of my baking pan, but I just made a cut all the way down the center and used a spatula to lift each half out and them cut them up at that point. These were a HUGE hit with friends and family.
08/27/2010
I love lemon desserts and this one is wonderful. I LOVE lemon meringue and every birthday a cake with lemon filling. So, I scaled the recipe down to about half the servings, since it's just for 2 and 32 is quite a bit and I think in doing so I accidentally added a tablespoon or two more flour into the lemon mixture - it created a super thin and smooth cake crust top but still had the tender lemon layer underneath that was thick and warm and absolutely delicious! Actually, the thin little cake crust didn't hurt it at all and the bottom crust was tender, buttery and perfect. Next time I'll watch that (the flour) just because I love the appearance of the original. This is SOOOOO good. I ate three straight from the oven - perfect and lemony! YUM!!! Thank you so much for sharing this one!!!
05/24/2013
Loved these lemon bars. The first time I made these, I followed the recipe to a T. However, I am a big lemon fan, so the next time, I added about 2 TBS zest to the crust, added about 3 TBS zest to the filling and finished them off with a lemon glaze on top. The glaze was made with 1 1/2 cups powdered sugar and 4 TBS lemon juice. Absolue heaven! Thanks for sharing!
08/21/2009
I used this filling over a sugar cookie crust because I had it left over from another bar cookie recipe. The only change i made to the filling was adding some grated lemon zest to it. All I could say is WOW! it was soo good. The filling is very creamy and lemony. I did not dust with sugar becase the crust was so sweet and it was perfect. A really great balance of sweet and sour. I highly recommend adding some lemon zest as it really brings out the lemon flavor without making it more sour. Just grate up the zest from the lemon you are going to use for the juice but do it before you squeeze it otherwise it could be difficult.
03/02/2013
The PROS: very easy to make, very zesty and tangy filling THe CONS: super thick (but tasty) crust overpowers the filling This was still a nice recipe and it went over well but next time I make this (and I will) I will double (or 1 1/2 times) the ingredients for the filling and maybe add a little baking powder or soda (forget which one works best with lemon) to "puff" up the filling even more.
12/27/2011
I have made these bars three times now. Once for Thanksgiving,my Christmas work party and Christmas family, every time they were a huge hit! I didn't have to change a thing. Just be sure to keep an eye on them so not to over cook.
05/09/2012
they were good, but they were very thin. i wish they were a little taller
11/25/2011
Loved these sweet lemon-y treats
08/31/2010
I've used this exact recipe for years. Butter is a must to get the great crust. I love lemon flavor so I up the lemon zest to almost 2 tablespoons. And, instead of sprinkling with powdered sugar, I use a thin glaze made of lemon juice, zest, and powdered sugar. It's really more lemony that way.
07/19/2011
Made this over the weekend. Perfect!
04/30/2011
The best lemon bars I have ever made. It was the perfect amount of tartness. I found that the crust and filling ratio was right on. That said, if you don't find the ratio to your personal liking, simply adjust! I took this to my 83 year old grandmothers today and made her day. She loved them!
03/28/2012
PERFECT AND DELICIOSO! My family loved it. Thank you.
04/15/2010
I made these for our Bible study on Friday and they were delicious. My other recipe was for an 8x8" pan. I didn't want to just double the recipe so I checked my trusty AR site and found this recipe. They were delicious. My husband couldn't stay out of the leftovers. Only difference I would make is next time I would only use 2 cups of flour. I also let them cool before I sifted the powdered sugar over the top. YUM!
11/25/2001
Absolutely the best!
02/16/2015
I have never had luck with anything lemon except maybe a cake. The filling never sets up for some reason. I am happy to report that I had great success with these. Some had complained that there was too much crust. Mine had equal crust and filling, which is perfect for my taste. The crust is yummy - flakey and buttery and holds together well when you cut it. I stored in the fridge overnight. In the morning I dabbed the top with a paper towel slightly before putting on the powdered sugar. Seemed to help it not to melt away as fast. I will be making this again.
07/05/2011
These lemon bars were wonderful! I did add one additional egg plus a bit more lemon juice (about 2/3 cup total) but no extra sugar. My kids and my nieces loved these!
05/17/2011
I made these yesterday after reading all the reviews and the only thing I changed was to use soft spread instead of butter. I used all the 2 1/4 cups of flour to make the pastry and added an extra 3 tablespoons of flour to make up for the 'softness' of the spread. I made sure to only bake the pastry for 15 minutes and to bake the topped pastry for 20 minutes. I'm a fairly prolific baker, having earned the name 'The Cake Lady' in my adopted village and I found the bars were just perfect - my 2 kids agreed - this morning we had only 8 bars remaining out of the original 24. Thanks Kukadog for sharing!!
12/26/2011
This was the easiest recipe I could find. The result was super tasty. Next time I think I will half the recipe for the crust and use the same amount of filling into a 8x8 pan for a thicker filling and less crust. Also, we made a 2nd batch using orange zest & orange juice in place of the lemon. Everyone liked the orange better.
04/12/2011
I followed what others recommended and added the zest of an entire lemon. Very sour and lemony- perfect!!
05/08/2011
Mmmm, so good! After looking at the photos before making this I could see that many bars looked to be about equal depth of filling and crust. I wanted a thicker filling so I did 1.5 times the filling amount and it was just right. Just perfectly lemony, we loved these!
02/01/2012
These were a hit at the work party I took them to. I did make make 1.5 times the filling recipe. This will be my go to recipe for lemon bars. Thanks.
09/04/2010
Made these last night and they were super yummy! Followed the recipe as written except for three tiny changes: I used regular sugar, not powdered, and margarine, not butter, in the crust, and I didn't add the lemon zest. Everybody really loved these.
07/04/2010
Made with the suggestions of others of 1 1/2 's the filling and it was delicious - like lemon meringue pie without the meringue.
10/24/2010
Very yummy. I will make more filling next time.
12/04/2011
I agree with some of the other reviewers. I'm going to reduce the crust next time. I also found that it didn't taste lemony enough, so I'm going to use 2 rinds instead of 1 next time. Overall, they were delicious!! Everyone loved them.
05/31/2012
Okay ladies and gents help me out please.. I made this way the directions said to, to a tee. However it just crumbled and did not stick to the topping at all. Im not sure how to fix this or why it did it so I would love some feed back.
08/04/2016
These tasted really good! We finished a pan in about five minutes... and the next time I made it I had to make three whole pans ;) Other reviewers said there was not enough filling, so I made it with 1 1/2 the amount of filling and the ratio was perfect. These are really great for summer because of the lemon. This is the recipe I fall back on every time I want to make lemon bars.
09/20/2010
very good but a tad tart, other than that superb will make again thankyou!
01/08/2011
yum,,,very much the same as the other lemon slices on here....will make again.
07/27/2011
I give it four stars because even though the taste was decent, for us, not lemony enough... I think next time I will double the lemon juice, zest, sugar and eggs to make it thicker. My first time making these, they turned out with more crust than 'filling'. Not like a lemon pie or any other pie. Since most pies have more filling than crust. So, if you just like the idea of a lot of crust and a little filling, make it as is, otherwise I would double the recipe for the filling part. Kinda wishing I went with the recommendations to double it from the start, but I just kept thinking 8 Eggs!! :o But I guess that's what I'll do if I try it again. It was quick and easy to make. So for something fast and lemony it's a good recipe.
05/18/2011
had to bake the crust for 27 mins plus cooked filling for about 30 minutes.
01/04/2013
I have made this recipe countless times! Every single person that has tried it is absolutely in love with it. To add some extra flavor I always use fresh squeezed lemon juice, I think it really does make a difference. The crust is the perfect compliment to the gooey lemony topping. My mouth is watering just thinking about it. I'm about to make yet another batch right now!
05/18/2011
I would give this 4.5 but not 5, they arent quite as lemony as I would like and I used more lemon juice, and more zest than required. Otherwise AMAZING, and UBER simple!
04/28/2012
These came out great! I only just wish I would have doubled the filling, and I also ct the sugar down as another reviewer reccomended. Thanks for the great recipe!
11/22/2011
Very yummy. For me it could use more lemon juice..... Next time. Love the crust, reminds me of short bread.
03/22/2015
This is an AWESOME recipe I suggest using it for a holiday party of some sort. Here is a suggestion : Use oil instead of butter BEST BARS EVER! GOOD SCHOOL SNACK NOT AT ALL MESSY! WOW! THIS IS TASTY! Tip : Don't put so much sugar put a little bit less
08/13/2011
I followed another reviewers advice and made 1 1/2 times the filling. Next time I will add more zest to make it more lemony.
12/24/2011
These do mot want to come out of the pan! It's Christmas Eve so I'm stuck, use foil before baking! Great recipe otherwise! I use 3/4 c of Lemon and lots of zest! I added the zest to the dough so that FLAVOR IS REALLY lEMONY!
11/04/2010
Yummy, nice lemon taste. Used mostly all fresh lemons and increased filling as others stated. A definite keeper.
04/07/2014
I have made these lemon squares many times, most recently for a baby shower, and they went over so well many people asked for the recipe! The one change that I made is that I doubled the lemon filling; I did have to bake it for longer though to be set. Also, I learned that you cannot pour the lemon filling over the hot crust because the filling and crust end up sort of melting together. I waited about 10-15 minutes before pouring the filling on the crust and this made a big difference. These bars are not easy to cut, so you definitely need to have a really sharp knife on hand and a good spatula to get them out of the pan.
07/18/2009
These were very good, and very easy to make. I give them a 4-1/2 because I have had better, but unfortuntely my friend will not share that recipe, this recipe is very close to the best. I would definitely make these for dinner guests or gift for a friend. Follow other reviewers suggestions and double the filling! Good recipe!
12/05/2011
I love this lemon bar. ~ Great lemon flavor, I zested one lemon and used the juice along with the 1/2 cup of juice.
05/26/2014
I did a few modifications and they turned out to be amazing. I added lemon, lime and orange juice and zest. More lemon then anything else and it ended up being a great call. I also have to say that if you're going to rate any recipe and rate it poorly due to your own modifications then that's just simply sad. If you follow the recipe and end up disliking it then I completely get it. I think it shows stupidity when you rate something bad due to your mess up. I just had to put that out there cause some of the reviews I've read blow my mind and I wonder why thier so....well.. you know. Sorry for the rant. Have a nice day :-)
08/17/2011
After reading other reviews, I was concerned there would be too much crust and not enough filling. However, I made recipe exactly as written and found it to be a fine ratio. I thought it could have been more lemony and I like another recipe I made from this site better than this one. Overall, though, a good recipe that won't disappoint.
02/21/2011
Excellent as written. I used bottled lemon juice and only had lime zest...made half recipe in an 8x8 pan and cooked for 15 then 18 minutes. Tastes like I remember from the coffee shop!
08/03/2011
i've had much much better lemon bars. these were not good
07/27/2011
OMG....awesome recipe. I did multiply the filling (1.5) - came out thicker & fabulous! :)
Source: https://www.allrecipes.com/recipe/11458/lemon-pie-bars/
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