I made lemon bars once using barefoot contessa's recipe which called for six lemons and zest plus i think 4 cups of sugar, i used three, i ended up tossing it out, way too much lemon, gave me heartburn and that thick goo that forms in the throat from too much citrus. This one looks nice, going to try it today.
These are absolutely Delicious! I made this yesterday for our party today and everyone liked it, I’m going to remake it today but add a few extra things
Good Morning everyone, thank you very much for the recipe, i just made these , my lemons bars are out of the oven, first time making lemon bars, and I choose your recipe, because looks very easy, I can't wait to cold down.
I just made this . And it did not come out with specified ingredients and cooking time. My crust made was not crumbly . It was more like dough. Not sure if it will have like shortbread texture. Filling did not set after 18 minutes so I baked it another 15 minutes. It finally set. It’s cooling now. Hopefully it will be okay later when I cut it 🙏🙏
Your butter was probably too soft, softer than room temperature and the lemon doesn’t set up in the oven, you let it cool out of the oven for 30 mins then put it in the fridge to set up for 4 hours:)
My apologies, somehow I missed this comment earlier. I agree with @wendygliddon3350 with the soft butter likely resulting in the soft dough, as well as the chilling step being necessary for the bars to set.
I made them , really good :) i tried them just after cooling , not in the fridge, but the crust was too dry it crumbled...do you think it'll fix after theyre in the fridge, or?😅
My apologies for such a late response. I haven’t experienced an issue with the crust crumbling after baking, though I’ve never cut them before fully chilling so it may have been that it hadn’t fully set.
i accidentally put it back in the oven after for 15 minutes, cook it for more if u want the whole thing cooked but if anyone was wondering it was actually pretty good! just tasted like the same thing but cake ig. :)
Hi Felicia, my apologies for the late reply. I use a conventional oven (no fan) and it’s the bottom elements that heat when baking. Hope this answers your question!
@@CookieSweets no worries, I've tried to make it with upper and lower heat and still looks fine, and my family loves it ❤ And if u dont mind could u please also add the recipe in grams? Thanks again ^^
Hi Frannie. In the video I accidentally made a double batch of the crust so the instructions and written recipe are for the correct batch size, but in the video I am using twice the ingredient measures that were included. (I only used half of the dough for the crust in the pan for baking, having realized my error). I Hope this helps clarify things for you!
Hi Jasmin. My apologies. This was one of my first videos and I have since learned that I am a little heavy handed when measuring my flour. I suspect that this may be why your crust was too soft. I would recommend adding an additional 1-2 tbs of flour if you make these again. I’ll try to update with gram measurements soon. Thanks for your feedback !
I wonder if I can use truvia? Do anyone know if it will still set right? I want to use a keto crust recipe I have but want to try this filling but not with sugar. All the other keto filling recipes have xanthun gum in it. I don’t have that and I try to stay out of stores because of covid and me already having health issues. Amazon will take at least 2 days and I want junk food now 😂
Im not sure, sorry! haven’t tried this with any substitutions so far. If you do experiment I would recommend to use a conversion chart to determine the right amount of truvia to replace the sugar with. In theory it should still set up ok, if you do end up making it please let me know how it turns out with the substitution! Thanks
@@CookieSweets thank you so much for replying. I have no idea what a conversion chart is but I’m sure google will lead me to the right place lol. I might just try to make it today just to see what happens. Even if it don’t set right I’m sure it won’t taste bad. If at all anything the worst that can happen is the texture will be weird my husband will eat anything so it won’t go to waste😂. I’ll let you know what happens ❤️
It seems like all of your measurements are off for the crust. There's no way that you used 1/2 cup of butter, as is evident in the video of your recipe. I had to double the butter just to get it to cream with the powered sugar. I then had to double the flour to get the crumbly texture. I'm almost afraid of what the lemon filling will bring next as the crust cooks in the oven. I wasted money and time with this recipe. It's ridiculous.
Hi Frannie. It appears that I responded to your previous comment at the same time as you wrote this one. My recommendation if you have doubled the amount for the crust but not increased the pan size would be recommend baking the crust for around 3-5 extra minutes to ensure it’s fully baked. I hope the bars turn out for you. I’m sorry I was unable to respond immediately to answer your original question
I have tried this and it is so freakin good! Best lemon bars I’ve ever had and my parents LOVED it!
I’m so glad that you enjoyed the recipe!! 😊
I made lemon bars once using barefoot contessa's recipe which called for six lemons and zest plus i think 4 cups of sugar, i used three, i ended up tossing it out, way too much lemon, gave me heartburn and that thick goo that forms in the throat from too much citrus. This one looks nice, going to try it today.
Thanks for the clear instructions & detailed written down recipe below! Made things So much easier!
I am so happy to hear that! Thanks for watching 😊
These are absolutely Delicious!
I made this yesterday for our party today and everyone liked it, I’m going to remake it today but add a few extra things
Good Morning everyone, thank you very much for the recipe, i just made these , my lemons bars are out of the oven, first time making lemon bars, and I choose your recipe, because looks very easy, I can't wait to cold down.
I hope they were delicious!
Just made these, my bars are in the oven and I'm so excited. Thank you for this easy recipe for my favorite treat!!!!
You are so welcome!
I so love your voice. You should do ASMR. It's so relaxing. Love.your video. I'm looking to do lemon bars and yours looks so easy. Thanks a lot. 🥰
nice! Easy and clear :D
Thanks!
❤️❤️looks amazingly delicious!😋 thank you for sharing
Thank you so much! 😊
Thank you So much ☺️ looks amazingly delicious sharing thank you for sharing
Just came from VidIQ! I am excited to see what videos you put out! 😁
Thanks you so much for taking the time to check me out! I post every Tuesday and Friday! 😊
Really good, I'll think I'll add lemon extract into the crust next time
That’s a great suggestion! Thank you!
They look amazing 👍👍👍
Thanks!! ❤️
Your welcome
Your welcome have a great day
Nice recipe and excellent instructions. I'm sorry to say the music is annoying. Big Thanks 😊
Thank you so much for the feedback. I really appreciate it!
Put on some Metallica or Slayer next time. 🤠
I just made this . And it did not come out with specified ingredients and cooking time. My crust made was not crumbly . It was more like dough. Not sure if it will have like shortbread texture. Filling did not set after 18 minutes so I baked it another 15 minutes. It finally set. It’s cooling now. Hopefully it will be okay later when I cut it 🙏🙏
Your butter was probably too soft, softer than room temperature and the lemon doesn’t set up in the oven, you let it cool out of the oven for 30 mins then put it in the fridge to set up for 4 hours:)
My apologies, somehow I missed this comment earlier. I agree with @wendygliddon3350 with the soft butter likely resulting in the soft dough, as well as the chilling step being necessary for the bars to set.
Practical! How cool is that?
I made them , really good :) i tried them just after cooling , not in the fridge, but the crust was too dry it crumbled...do you think it'll fix after theyre in the fridge, or?😅
My apologies for such a late response. I haven’t experienced an issue with the crust crumbling after baking, though I’ve never cut them before fully chilling so it may have been that it hadn’t fully set.
i accidentally put it back in the oven after for 15 minutes, cook it for more if u want the whole thing cooked but if anyone was wondering it was actually pretty good! just tasted like the same thing but cake ig. :)
I’m so glad to hear that they still turned out good with the extra baking time!
i wonder if you “aim” to make it taste like pancakes topped with lemon cream
Will make this asap, approximately how long will the bars last for if refrigerated? Would love to have them as a snack throughout the week
Hi Ana, they will keep for up to a week in the fridge. 😊
@@CookieSweets thank you for the fast reply, i will update you when i try the recipe🥰
You’re welcome! I look forward to hearing how they turn out!
❤,❤️❤️❤️❤️❤️
Thanks!
Do I need baking beans for the crust, Similar to pumpkin pie crust?
Hello! No need for baking beans/pie weights. 😊
Hi thanks for the recipe. May i know if u used the oven lower heat only or the upper heat also?
Hi Felicia, my apologies for the late reply. I use a conventional oven (no fan) and it’s the bottom elements that heat when baking. Hope this answers your question!
@@CookieSweets no worries, I've tried to make it with upper and lower heat and still looks fine, and my family loves it ❤
And if u dont mind could u please also add the recipe in grams? Thanks again ^^
Nice recipe
I subscribe your channel
Thanks so much!
Did you use 1 cup of butter instead of 1/2 cup?
Hi Frannie. In the video I accidentally made a double batch of the crust so the instructions and written recipe are for the correct batch size, but in the video I am using twice the ingredient measures that were included. (I only used half of the dough for the crust in the pan for baking, having realized my error). I Hope this helps clarify things for you!
My crust doesn’t crumble. Still comes out good but it’s like a paste and hard to deal with haha so delish tho!
Hi Jasmin. My apologies. This was one of my first videos and I have since learned that I am a little heavy handed when measuring my flour. I suspect that this may be why your crust was too soft. I would recommend adding an additional 1-2 tbs of flour if you make these again. I’ll try to update with gram measurements soon. Thanks for your feedback !
@@CookieSweets omg thank you! Still love the recipe and I appreciate your response! 💜💜
You’re very welcome!!
do you need the lemon zest? or is it optional? i have all the other ingredients, just not the lemon zest
Hello! The lemon zest is not necessary for this recipe. The bars will have a some subtle lemon flavour without the zest 😊
@@CookieSweets tysm for the quick response!!
why you don't lemon zest??, if you have the lemons, you can have the zest of lemons.
@@socorroaguilar7473 yeah i realized that after commenting 🤦♀️
i gave her a like, but why is she reading us the recipe--are we blind? if so we ain't going to be baking no lemon bars! LOL
thanks for your feedback!
Oof I added the sugar and flour in very much the wrong order.
Hopefully it turns out alright.
Awe, I hoped they turned out aright!
Terrible. I tried it multiple times but every time, the ourside of the jelly was hardened while the middle was liquid
I wonder if I can use truvia?
Do anyone know if it will still set right? I want to use a keto crust recipe I have but want to try this filling but not with sugar. All the other keto filling recipes have xanthun gum in it. I don’t have that and I try to stay out of stores because of covid and me already having health issues. Amazon will take at least 2 days and I want junk food now 😂
Im not sure, sorry! haven’t tried this with any substitutions so far. If you do experiment I would recommend to use a conversion chart to determine the right amount of truvia to replace the sugar with. In theory it should still set up ok, if you do end up making it please let me know how it turns out with the substitution! Thanks
@@CookieSweets thank you so much for replying. I have no idea what a conversion chart is but I’m sure google will lead me to the right place lol. I might just try to make it today just to see what happens. Even if it don’t set right I’m sure it won’t taste bad. If at all anything the worst that can happen is the texture will be weird my husband will eat anything so it won’t go to waste😂.
I’ll let you know what happens ❤️
I really hope that they set up for you! Some of my best recipes came from making substitutions when I didn’t have the correct ingredients 🙂
Also here from vidIQ
Thanks for taking the time to come check out my channel!! 😀
who else here from vid iq???
plus my name is cookie too except I'm a gamer
Thanks for taking the time to come over to my channel!!
It seems like all of your measurements are off for the crust. There's no way that you used 1/2 cup of butter, as is evident in the video of your recipe. I had to double the butter just to get it to cream with the powered sugar. I then had to double the flour to get the crumbly texture. I'm almost afraid of what the lemon filling will bring next as the crust cooks in the oven. I wasted money and time with this recipe. It's ridiculous.
Hi Frannie. It appears that I responded to your previous comment at the same time as you wrote this one. My recommendation if you have doubled the amount for the crust but not increased the pan size would be recommend baking the crust for around 3-5 extra minutes to ensure it’s fully baked. I hope the bars turn out for you. I’m sorry I was unable to respond immediately to answer your original question