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The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust.

Source: Everyday Food, June 2008
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Ingredients

Directions

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371
  • aamberambe7265207
    25 AUG, 2018
    Didn’t say how long and what temperature.
    Reply
  • VegasJordan
    4 JUN, 2018
    Best lemon bars ever!
    Reply
  • WriterToronto
    20 SEP, 2013
    These squares were a big hit in my household. They turned out perfectly. For an added lemony flavour, I added the zest from two of the lemons. Delicious!
    Reply
    • JiaTigerLily
      28 JUN, 2017
      I'm definitely using the zest as well 🍋
  • mngiavasisgmai
    3 APR, 2016
    I've made these twice, and they are delicious! I think those finding that the filling won't set would see that it will firm up nicely in the fridge after baking. As a side note, a friend of mine commented on the first batch, "I want to eat an entire pan, but they're so tart." For my second batch, I used 1/2 a cup lemon juice and 1/4 cup pineapple juice. This cut down on the tartness a bit. The nice lemon flavor is there, but if you find these a little too tart, give the pineapple juice a go!
    Reply
  • saralynn830
    21 AUG, 2015
    Just finished and it doesn't look set. Saw some of the comments about this and it would be really helpful to see a picture of what is is supposed to look like as set inside the oven or if it just needs to cool in the fridge. Cranked up the oven a bit and will cook a few minutes longer with my eye on it to see if that helps.
    Reply
  • Liebelle
    30 JUL, 2015
    This are DELICIOUS! My husband didn't like them that much, but I love them. More for me to eat. :)
    Reply
  • JuliaFalk
    6 JUN, 2015
    I made these yesterday, followed the recipe exactly, and they were perfect, taste, texture, colour, everything. Ignore all negative comments, just follow the directions, no deviating! I recommend using free-range eggs ( darker yolks will produce desired lemon yellow colour) and if you can find meyer lemons ( I'm lucky to have a tree ) they are much juicier, you'll probably need less then 3 ( I used 2 1/2 for the 3/4 cup )
    Reply
  • MS12114374
    15 MAY, 2015
    Baked these tonight - just devoured 3 melt in your mouth rich, shortbread lemon oozing bars. Anyone who says these are less than scrumptious perfection . . . didn't follow the recipe properly! High 5s Martha. xxx
    Reply
  • grammy22
    16 SEP, 2014
    After reading reviews, I can't help but wonder if some didn't inadvertently use evaporated milk instead of sweetened condensed milk, or the wrong size can?
    Reply
  • taleeya
    13 SEP, 2014
    I have made these a lot! From the very 1st time, they came out perfect. As long as you follow the recipe, you can't go wrong. I've never had a problem with the custard setting. In fact, I just doubled the recipe, again came out just as it should. Nice lemon flavor, creamy texture, and super tasty. Always a big hit!!!!
    Reply

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