Best lemon bars from Cook’s Illustrated Magazine, Mar/Apr 2018 (page 23)

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Notes about this recipe

  • dbuhler on August 19, 2023

    I love the filling for these bars, however, I am in the minority here because I found the crust to be too crisp for my taste...I prefer a more tender shortbread base. I had a problem with my filling as it was too runny when I spread it on the base (I did accidently add the butter at the wrong time so this may have been why) and had too cook them for 16 min. to get them to set. Next time I will do the steps in the right order, and I may cook the curd to about 170 F to ensure that it is thick enough.

  • puddlemere on January 21, 2019

    Agreed, these are great. Crispy crust and creamy, super lemony filling, and pretty straightforward.

  • hillsboroks on April 13, 2018

    The name of this recipe says it all. These are the best lemon bars ever! They are zingy, lemony until you want to pucker and just plain delicious. I accidentally left the crust to brown a bit more in the oven without resetting my timer while stirring my filling. When I finally pulled the pan out the crust looked like a big graham cracker. I used it anyway and I am glad I did. The super crunchy shortbread crust was perfect with the creamy lemon filling. I baked the filling 8 minutes and it was done perfectly.

  • bwhip on February 21, 2018

    Great lemon bars! Super puckery lemon flavor, and a nice crispy crust, with the perfect ratio of topping to crust. Pretty easy to make, too.

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