Comments on: Lemon Bars

By: Cheryl Menefee

Cheryl Menefee — Mon, 06 Jul 2026 20:09:35 +0000

Just made these and they are delicious!

By: Sam Merritt

Sam Merritt — Tue, 02 Jun 2026 20:13:58 +0000

In reply to MARIE Moore. Hi Marie! I would dust with powdered sugar before serving, not before freezing. :)

By: MARIE Moore

MARIE Moore — Tue, 02 Jun 2026 17:01:41 +0000

Hi Sam,
I saw that these can be frozen for several months. Would I freeze them beofre dusting with powdered sugar?
Thank you!

By: Lainy

Lainy — Sun, 31 May 2026 11:55:10 +0000

These are lovely, like little squares of lemon meringue pie. The icing sugar just soaked in- so next time I’ll use the leftover egg whites to make a meringue topping instead.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 11 May 2026 16:32:42 +0000

In reply to Julie. Wonderful! So glad everyone enjoyed them, Julie

By: Julie

Julie — Sun, 10 May 2026 16:12:38 +0000

Delicious! I served the lemon bars for a luncheon and they were gone in minutes. This recipe is a keeper.

By: Sherry

Sherry — Fri, 17 Apr 2026 23:27:17 +0000

These are THE BEST! I made them as a gift and shaved off a bit of one bar to “safety test.” LOL
Yum! The recipient said they were great. I’m lucky to have home grown Meyer Lemons and in late season they are very sweet. I might reduce the sugar just a little next time. The curd is velvety smooth and the crust is a perfect texture.

By: Sam Merritt

Sam Merritt — Tue, 24 Jun 2025 16:10:36 +0000

In reply to Lemon bars. Did it stick together when you press it together? If so it sounds like things went well. If not, you may have just needed another couple of pulses to bring it together. :)

By: Lemon bars

Lemon bars — Sat, 21 Jun 2025 21:40:09 +0000

I looked at several recipes before deciding on yours, but the others used so much sugar. So I made these for a dinner yesterday and they were great. My only question was the shortbread recipe did not clump like yours ( I pulsed as you suggested But it never came together like pie dough). It was more granular but it baked fine.

The curd recipe had the perfect tartness. The top of lemon bars were firm but had a little wetness on top. Was that from underbaking?

Still everyone loved them.j

By: Sam

Sam — Mon, 21 Apr 2025 15:19:45 +0000

In reply to Cathy Kahn. I'm so glad you enjoyed them so much, Cathy! :)

By: Cathy Kahn

Cathy Kahn — Fri, 18 Apr 2025 19:48:23 +0000

Delicious! Best lemon bars I have made. The crust stays crunchy.

By: Sam

Sam — Thu, 10 Apr 2025 16:58:36 +0000

In reply to Matthew Cox. Your comment left a big smile on my face. :) I'm glad you are enjoying everything. :)

By: Matthew Cox

Matthew Cox — Wed, 09 Apr 2025 19:21:36 +0000

I left a long love letter to the SSR team under the Reese’s stuffed cookie comments. I listed some of our faves but I mistakenly failed to mention this. These bars are so good they are beyond description. Borrowing from Garrison Keillor – these bars “were sent down from heaven so we would know what it was like when we got there.” I bite down, and close my eyes, and thank the universe for the moment. Even the fussiest eaters ask me for the recipe. Get some lemons, make this recipe (exactly as described), and now you have one more thing to be thankful for.

By: Sam

Sam — Mon, 16 Dec 2024 02:29:57 +0000

In reply to Janis. I'm so glad you enjoyed them so much, Janis! :)

By: Sam

Sam — Mon, 16 Dec 2024 02:29:30 +0000

In reply to Dee. Hi Dee! I'm sorry you didn't enjoy them. I'm really surprised they didn't hold up very well in a cookie box. The shortbread is supposed to be nice and crisp. :(

By: Dee

Dee — Sun, 15 Dec 2024 03:33:10 +0000

a good way to use up extra egg yolks but I found there to be WAY too much crust. The texture on these is very different from traditional lemon bars and they do not hold up well at all in cookie boxes or holiday plates. The curd lacks lemon flavor when made as written.

By: Janis

Janis — Sat, 14 Dec 2024 18:09:33 +0000

These are excellent! Need to double recipe next time

By: Sam

Sam — Mon, 09 Dec 2024 12:59:43 +0000

In reply to Duy. I'm so glad you've enjoyed them so much! :)

By: Duy

Duy — Sun, 08 Dec 2024 23:11:51 +0000

Hello Sam, I have made your lemon bar recipe several on numerous occasions, and I must say that this recipe yields absolutely divine results. The food processor saves time and effort, the 50-50 crust to filling ratio is perfect for my taste, and my guests love devouring these until they’re all gone. These were the first dessert to disappear at a party. Simply perfection!

By: Sam

Sam — Mon, 11 Nov 2024 11:58:36 +0000

In reply to Courtney S. I'm so glad you enjoyed them so much, Courtney! :)

By: Courtney S

Courtney S — Mon, 11 Nov 2024 02:11:19 +0000

In reply to Sam. Amazing recipe - the lemon flavour was insanely good and the crust tasted just like a shortbread cookie. I also appreciate how detailed your recipes are, the how-to videos and the measurements in grams! Makes it super easy.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 19 Aug 2024 13:42:45 +0000

In reply to Violeta Talandis. So glad you like the recipe, Violeta! Enjoy

By: Violeta Talandis

Violeta Talandis — Sat, 17 Aug 2024 07:28:01 +0000

I’ve made this a couple times, it’s fantastic. The fresh lemon juice is amazing. Big hit with guests. You can freeze it too, it holds very well .

By: Sam

Sam — Tue, 06 Aug 2024 15:44:38 +0000

In reply to Jennifer. Oh no! I'm so sorry to hear this happened! That's an easy fix for next time. :)

By: Jennifer

Jennifer — Sat, 03 Aug 2024 03:59:34 +0000

In reply to Sam. think I made the curd a little undercooked yours looked thick and mine is a bit slimy still.