That makes me so happy, Lynnette! Thank you for sharing. We LOVE these lemon bars as well, and I am so glad they are your favorite 🙂

Loved this recipe. however, I feel if you are baking in an 8×8 you will need to bake longer on the crust and filling since the crust will be a little thicker and filling more fuller than a 9×9 so I’m wondering if some bakers are no thinking about this. It took my crust an extra 8 minutes to brown and an extra 10 for the filling but otherwise it was delicious!

Loved this recipe. however I feel if you are baking in an 8×8 you will need to bake longer on the crust and filling since the crust will be a little thicker and filling more fuller than a 9×9 so I’m wondering if some bakers are no thinking about this. It took my crust an extra 8 minutes to brown and an extra 10 for the filling but otherwise it was delicious!

That is so strange. Can you answer a few questions for me:
Did you use a hand or a stand mixer?
What brand butter and flour did you use?
Do you use an oven thermometer to make sure your oven temperature is correct?

I’m not clear how some bakers get excellent results and others have disastrous results. I can only assume it has to do with our ovens.

I tried this recipe because I am a crust lover, and the thick crust intrigued me. I encountered problems: a.) the dough never crumbled. b.) @ 45 minutes, the dough still was not a light golden brown. c.) Went ahead and added the filling. It took over an hour to set.

Good recipe

Tried this today and I slightly underbaked it. I used an 8×8 pan and baked for 30 minutes! still was a little loose but knife came out clean. I did line with foil but filling ran under the crust, and I could not lift it out. Taste great though.

the best desserts i have ever made. everyone always loves these.

These were very lemony and yummy. . . .just as advertised.