Comments on: lemon bars

By: Emily

Emily — Tue, 08 May 2012 15:37:17 +0000

I discovered your blog about a month and a half ago and since then been through your archive at least 5 times. New things always pop out at you depending what your craving.
Anyhoo, this however is the first thing I’ve made form the smitten kitchen, well not made per say but they are currently baking away!
I am being tempted and persuaded to put a dollop or meringue on the cut up squares and grill the tops. To help the tartness but the idea of mini lemon meringue slice bites is much too tempting.
This story aside, thank you for your terrific blog! I feel brave enough to attempt new things with your recipes on my side.

Emily
xo

By: Beth Ann

Beth Ann — Sun, 06 May 2012 13:27:49 +0000

I used to make these lemon bars regularly at a gourmet deli where I worked…after a dinner party one night I discovered that they are insanely good if you drizzle fresh raspberry coulis on top and forget them in the freezer for 5-10 minutes. Mmmm

By: Sarah

Sarah — Sat, 28 Apr 2012 20:07:33 +0000

I made these for a party (as well as the chocolate whiskey and beer cupcakes) and it was a hit. My mom begged me to make more the following day because she loved them so much. And my entire life, she has said lemon bars were one of her least favorite desserts. Not anymore!

By: Charmaine

Charmaine — Tue, 03 Apr 2012 23:42:06 +0000

I have made these lemon bars twice in the past 3 weeks. I can’t get enough of them!!! I’m glad I found you through Pinterest. Thanks for sharing!!!

By: Shana

Shana — Sat, 31 Mar 2012 17:09:19 +0000

I did go ahead and try these with grapefruit. They were….not great. It turns out that substituting grapefruit juice and peel for the lemon just leaves you with something that is best called, “Vaguely Citrus Bars.”

Maybe grapefruit extract would’ve perked this up? Whatever. I’m done – sticking with the lemon. So, so much better. :)

By: erin

erin — Sun, 11 Mar 2012 06:45:07 +0000

Just made these puppies. I kept thinking, “Am I doing this right? Isn’t there something MORE to it that I’m missing? This can’t be how it’s supposed to look but let’s just go for it”.
Sure enough, they turned out perfectly and were a huge hit with the group I shared them with. I used a lasagna dish and it worked out just fine without taking the crust off to cool.

Thank you for such a lovely, delicious recipe, even when I doubted they were do-able.

By: Shana

Shana — Sun, 05 Feb 2012 17:21:51 +0000

Deb – I just made these. OOOOOMG crazy-good! However: I skipped the powdered suger on top. The bar was sweet enough without it (NO complaints from my husband or 4 year old, LOL)….but not nearly as pretty. So. Could I cut down the sugar in the filling? I’m typically a total disaster when it comes to making egg dishes, so am hesitant to mess with success. But your thoughts?? Could I even go down to just a cup and a half of suger? Too crazy?

Also…..I keep staring at a Grapefruit and thinking maybe….maybe….

By: Carla

Carla — Mon, 09 Jan 2012 17:08:04 +0000

A friend with a lemon tree just brought over a very large bag of lemons for us as we all have had colds and she thought it would be great to have lemon tea. Not sure I could ever drink that much tea, so since most of us are on the mend I was looking for a recipe with lemons. This sounds perfect. I may try the lemon tart for a gathering next week as well.

By: Emily

Emily — Wed, 04 Jan 2012 20:24:27 +0000

I made these today – my first time making lemon bars, in an oven I’ve never used before, and they still turned out perfectly. My goodness, THANK you for this recipe! x

By: deb

deb — Mon, 26 Dec 2011 06:38:05 +0000

Nobody mentioned it — ha! Thanks.