Comments on: Classic Lemon Bars

By: Eric Duncombe

Eric Duncombe — Sun, 07 Apr 2024 09:29:17 +0000

It’s a great recipe especially if you like that clean sharp feeling feeling of lemon.

By: John Lopez

John Lopez — Sun, 18 Feb 2024 04:04:57 +0000

I have made these about 5 times now.
I get so many compliments.
great recipe!

By: Katie

Katie — Tue, 05 Sep 2023 00:27:02 +0000

This recipe is AMAZING and so easy! I have made these a handful of times for events & every time I get so many compliments. The crust is the PERFECT crunch to support the lemon curd. Love it!

By: Dee

Dee — Tue, 18 Jul 2023 04:25:20 +0000

Love how it turn out and taste.. lemony but has sweet taste as well. I put lemon zest as an extra and it give a bit texture in it. So yummy can’t stop eating it.. p

By: Danielle

Danielle — Mon, 29 May 2023 16:57:57 +0000

In reply to Karen. I just use a butter knife. If it's too soft to cube, your butter is probably too warm. It should still be cool to the touch, but you should be able to make an indent into the butter when you lightly press into it.

By: Karen

Karen — Sat, 27 May 2023 16:08:29 +0000

P.S. This is the best cooking website ever! Thank you for being so thorough!

By: Karen

Karen — Sat, 27 May 2023 16:06:36 +0000

How do you cube room temperature butter? I find it too soft to cube. Cutting it in also proves problematic. Should I just use refrigerated butter?

By: Danielle

Danielle — Tue, 18 Apr 2023 16:42:37 +0000

In reply to Spencer Tanhauser. Yes, that would be fine!

By: Spencer Tanhauser

Spencer Tanhauser — Tue, 18 Apr 2023 16:17:17 +0000

I don’t have a 9×13 pan but I do have an 8×8 pan so is it alright if I halve the amount of ingredients listed here?

By: Paige Colquitt

Paige Colquitt — Fri, 27 Jan 2023 16:37:53 +0000

Easily the BEST lemon bars I have ever put in my mouth! Even my husband, who is not a big fan of lemons, couldn’t stop eating them. I have finally found THE go to lemon bar recipe!