Comments on: Meyer Lemon Bars

By: Lynn

Lynn — Sat, 23 May 2026 12:14:33 +0000

In reply to Melissa Rusk. Thank you so much for this review, Melissa!

By: Melissa Rusk

Melissa Rusk — Tue, 19 May 2026 16:34:25 +0000

The Meyer Lemon Bars are truly amazing The bright tangy lemon custard-like filling on top of the flaky crust with the sweet sprinkle of powdered sugar creates a delectable dessert that satisfies all your taste buds! The detailed instructions make this recipe easy to prepare. It goes fast, so make 2!!!

By: Lynn

Lynn — Fri, 15 May 2026 16:33:12 +0000

In reply to Carol G. Thanks so much, Carol!

By: Carol G

Carol G — Thu, 14 May 2026 17:29:18 +0000

Doubled the recipe, family get together and they loved lemon bars.
Bars were delicious and gone in a matter of minutes. Nothing taste better then a good lemon bar. Everyone raved about the lemony flavor.

By: Lynn

Lynn — Thu, 16 Apr 2026 11:14:49 +0000

In reply to Erika.

Hey, Erika– it’s possible you added too much liquid, meaning perhaps your zest was a little more liquidy than mine was, but it’s hard to say without watching you make them. I’m actually retesting this recipe next week and going to make sure I troubleshoot some of the things in the comments, so be on the lookout for some updates in case I find something wonky on my end! Thanks for your review 🙂

By: Erika

Erika — Thu, 16 Apr 2026 02:55:37 +0000

In reply to Melinda.

These are awesome! I did have a problem with the filling not completely setting up in the middle though. Toward the end of the bake time the top was getting pretty brown so I set a piece of foil over the pan (I used a 9 x 9 pan) as a shield to keep it from burning. Could that have been the reason the middle didn’t set up? I have a thermometer inside the oven so I know the temperature was correct. I definitely plan on making these again though.

By: Lynn

Lynn — Tue, 24 Feb 2026 21:49:44 +0000

In reply to Melinda.

Hi, Melinda– I’m not sure what to tell you, since you can see there are several positive reviews. Without much more information than what you’ve given me, I wouldn’t even be able to begin to suggest what might have gone wrong.

By: Melinda

Melinda — Tue, 24 Feb 2026 21:11:16 +0000

I consider myself to be an advanced baker but this was one of the worst disasters I’ve ever made. I could have used a chisel to get it out of the pan. A ton of ingredients and labor intensive for an inedible outcome. Sorry but not a keeper

By: Lynn

Lynn — Sat, 08 Mar 2025 13:09:12 +0000

In reply to Hillary. I love this so much! Thanks, Hillary!

By: Hillary

Hillary — Sat, 08 Mar 2025 01:50:37 +0000

Oh my. These are divine. The thick, buttery shortbread crust holds up to the luscious lemon layer on top! I found meyer lemons at Wegmans and decided if I was going to the effort I was going to make it count so I doubled the recipe and baked these in a 9×13 baking pan. Your trick of lining the pan with foil made it so easy to pop the entire sheet of bars out and cut them into portion-sizes. I wrapped them individually and they froze beautifully. When the mood strikes I’ll pull one from the freezer, let it thaw in the fridge for an hour or two and then sprinkle it with powdered sugar. Chefs kiss!

By: Lynn

Lynn — Tue, 18 Feb 2025 12:56:57 +0000

In reply to Richard. Hey, Richard-- this is standard order of operations in this dessert. Did you bake the bars?

By: Richard

Richard — Tue, 18 Feb 2025 01:12:15 +0000

Mixing the liquid ingredients first and having to fold the flour in caused the texture of the filling to be weird and gummy