Total TimePrep: 10 min. Bake: 45 min. + cooling
Summer delight! Great for picnics and lemon themed bridal shower
Mouth watering recipe! The exact measurements left with a buttery, flaky, delicate crust and a delicious lemon flavor from the filling. I normally eat more tart desserts, but this broke that barrier! ( If you want a more tart filling I suggest adding less sugar and more zest and/or juice. *Make sure not to tweak it too much; the ratio is for a reason and there is a possibility it can fall apart* ) Overall, fantastic!
This is so good. My family loved them. A go to recipe in this family. It's family approved!
Ive made this recipe TWICE. The first time the bars were sloppy and fell apart. A huge hot mess. Im very good at baking and following directions. Im also very good at measuring ingredients. I did nothing wrong. Yhe second time the bars fell as they cooled. The top had a crust and cracked. There were no holes in my shortbread. The filling layer was very thin. Im going to tey a sufferent recipe and see if I can master making lemon bars. No other recipe Ive found cooks filling for 25 mins. I think its too long filling too thin crust too thick.
Kate, the lemon zest comes from scraping the lemon peel, and yes, it does make a difference to the recipe. It heightens the taste of lemon! These bars are very good, I’ve made them several times over the years.
I’ve been making this recipe for past 25 years. It’s the best! A tip though is to double the crust and triple the lemon filling part of the recipe and use the larger size casserole dish. Original recipe doesn’t have enough lemon filling.
Was a hit at work and they tasted great!
Tried and didn't come out close not sure why I pre baked the crust first then poured the mixture over it and some of crust rose to the top of the liquid ?
Really good and easy. Taste best after being refrigerated.