Lemon Pie Bars

We had fresh lemons so I made these for a change. Good texture on both the crust and the filling. In lieu of measuring, I just used the juice and zest of two good-sized lemons. Next time, I might add some zest to the crumb, too, since I found it sweet but a bit bland.

I made these for my husband's birthday and they were very good. I'm glad I read the reviews first. I doubled the filling and was glad I did, as there is a good bit of crust. Had to bake them 10-12 minutes longer. They came out of the pan easily. I would make them again.

I made this recipe according to the directions in spite of many comments that the crust was too thick in proportion to the filling. The recipe calls for 2 1/4 C flour total but later states to add 4 Tbsp flour to the filling. So I used 2 C flour for the crust and the remaining crust ingredients. I also added a pinch of salt but that was not enough. My only constructive comment (and reason for 4 stars instead of 5) is the crust does not have a lot of flavor. I would suggest 1/8-1/4 tsp salt or use salted butter. I also added a pinch of salt to the filling. Other than that, I thought these were terrific. The amount of filling to crust ratio I thought was just fine. Maybe some folks are looking for filling depth closer to pie filling. But for bars, I thought these were perfect and the recipe couldn’t be simpler to follow. They go together quick. While the crust is baking, make the filling. I added the filling to a hot crust and put back in the oven. They are delish.

Delicious!! Super easy and loaded with flavor!