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Annemarie’s Lemon Bars

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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