Gooey deliciousness. I added about 1 tsp of ground ginger to my recipe, because I love ginger. Based on another reviewer's remarks, I used a glass dish and omitted the aluminum foil, which I hear isn't healthy for cooking anyway (if touching the food). I buttered the dish well as instructed and sliced the edges with a sharp knife after it had cooled for an hour. I measured and cut out 19 squares with a sharp knife -- dipping it in scalding water frequently, so as not to leave tear marks on the surface. I carefully lifted out one corner with said knife and a silicone spatula. The rest came out very easily with the spatula. I love lemon, and these bars are divine! Happy baking. (And thank you Fine Cooking for teaching me how to cook/bake. I’ve been a loyal subscriber for many, many years.)
Absolutely Amazing! Perfect for Lemon Lovers like myself. Did all the prepping of lemon rind and lemon juice and it took no time to whip these little beauties up.The longest part was watching them cool. Thank-you so much these are definitely a keeper.
Lemon shortbread bars have always been my favorite,this just proves it . Suggestions for the reviewer that didn't like the metallic taste his baking pan gave #1 use either a parchment liner or a silicon liner #2 some of the newer nonstick pans don't impart the metallic taste , if you use a glass dish don't forget to adjust the oven.... ...
Brought these to a party and got rave reviews. A little time consuming but worth it.
Found Lemon Nirvana!!!
I've made plenty of lemon bars in my years of baking, but the crust on this one is perfect. It doesn't crumble like other lemon bar recipes. The one change that I did was to substitute 1/4 cup of the flour with cornstarch, which makes the shortbread layer more tender. I also added 1/4 cup whole milk to the lemon-egg mixture for a bit more of a creamy taste. These little tweaks made the bar a five star recipe. My kids just cobbled them up, and they usually prefer brownies!
These bars are amazing. Everybody loved them.
I am a big lemon fan and have made many a lemon bar hoping to find tart lemon nirvana. I need look no further...these were amazing and so easy. They lasted in the fridge for longer than my waist line thought necessary. All I can say is DELICIOUS!
Took me about 2 hours to make the lemon bars, but it was worth it. I think I might use a glass dish next time, as I think I tasted a little bit of a metallic taste. I wonder if it might have been the lemon reacting with the tin foil. Wife and I agreed that they were excellent bars, way better than the stuff you usually get at a party. I'm also thinking about adding a little lemon zest on top of the custard for visual effect. The crust was great, and easy to make.