This was an early video and Stephanie was still getting the hang of it. It is quite a challenge to remember all the ingredients in both US and metric, plus remember every point that needs to be made. With all of that she simply didn't remember to smile. In later videos you will be seeing her smile all the time.
I made this recipe two days ago using lemon juice and lemon zest for the filling and it was amazing! Today i made it again but replace lemon with orange ( orange juice and orange zest) and OMG it turned out unbelievably delecioud! Thank you Stephanie 👍🏼👌
Hey Stephanie! I've been following your recipes for a while, but this was the first time I tried one. Your instructions are detailed and helpful. These lemon bars turned out to be so yum. My mom actually had three in a row. They are the perfect combination of sweet and tart. Changes I made - 1. Added a bit of lemon zest to the shortbread batter. 2. Sprinkled with icing sugar and sea salt. It was YUM!
The only baked good my mom ever cared about-Lemon Bars. ( as a chocolate guy, I always found it strange this was her choice) I made her a batch of these today and blew her mind. I also see the appeal, nice n tart.Thanks for sharing.
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
I just love all of your recipes! Your instructions are clear & precise. I’ve made several is your cakes,and my family loves them! Thank you for sharing 👩🏻🍳🍮🎂🍰🥧🥛🥣🍪
I've so been praying that one day, I might be able to comment on your resipes. And now I can. :-) I loooooooove these lemon bars and I so wanna thank you a lot for demonstrating its' preparation. Bests to you and your family
You could put them into the fridge to firm them up. If you are always having this problem, you could try adding just a touch more flour to the filling so it will be firmer.
Dear Stephanie ,I love the method you teach , so easy and simple . I wias looking for lemon bar recipe . I have also tried many of your recipes .Thank you very much
You could make the shortbread dough in a bowl with a wooden spoon. The ingredients really just need to be mixed together as you don't want to incorporate a lot of air. And the filling can be made with a wire whisk or with an egg beater.
Your recipe makes a wonderful lemon bar. When people don't add lemon zest, the final product is frequently so sweet they are inedible Whenever I buy lemons, for any use, I always zest them and freeze the zest. I do the same with oranges and limes. It's so nice to have that zest available to amp up the flavor of many sweet or savory recipes. I've never seen an electric mixer like you use. Is it American made? Who is the manufacturer?
Made mine lime flavor. Thanks for the hint of more flour for the filling. Yes mine was a little runny. I know they will be perfection next time. Thanks ;)
I made these lemon bars... and the taste was amazing... but the filling never seemed to set like when i cut it... it would ooze out... can i put in the fridge or freezer for a while?
This was the second time I baked these, but now they failed. Didn't know what went wrong but the filling ended up on the bottom of the pan. First batch was lovely though, so really curious about what could be my mistake...? (maybe too small eggs..?)
Hi! how to make this in a large pan? 9x12 for example. do I have to double the amount of the ingredients. How thick should be the crust? I want to make a lot in just one go. I to go about it. Thank you!
Hey Stephanie! I made Lemon bars not that long ago but they were a fail. The top part came out rubbery:( how can i make them come out like....soft? Please answer i would love to make them homemade:))
micky sahi A lot has to do with the lemons you use. Some are more tart then others. Oftentimes if you left these bars sit overnight the lemon flavor does become less tart.
Did this happen right after baking when they cooled? You will find after the lemon bars have been stored a day or two the lemon filling will soften the shortbread crust a little, although it shouldn't be soggy. But, if that happened straight away, I would probably bake the crust a little longer before you topped with the lemon filling. Or maybe the filling should have been baked a little longer to make it more firm.
i v tried the recipe today.. but after putting again for baking i checked after 15 minutes.. the upper layer became completely brown n soft .. at first i thought i have over baked them.. but then i chckd it was not even set in the middle.. i then removed the top soft layer and put that again to bake.. where did i go wrong?? coz they tastes so good.. but sides are completely crisp.. i want to try again plz do reply me.. thank u
This was an early video and Stephanie was still getting the hang of it. It is quite a challenge to remember all the ingredients in both US and metric, plus remember every point that needs to be made. With all of that she simply didn't remember to smile. In later videos you will be seeing her smile all the time.
Joy of Baking she always seems happy to me. People will complain about anything.
❤️
I made this recipe two days ago using lemon juice and lemon zest for the filling and it was amazing! Today i made it again but replace lemon with orange ( orange juice and orange zest) and OMG it turned out unbelievably delecioud! Thank you Stephanie 👍🏼👌
Hey Stephanie! I've been following your recipes for a while, but this was the first time I tried one. Your instructions are detailed and helpful.
These lemon bars turned out to be so yum. My mom actually had three in a row. They are the perfect combination of sweet and tart.
Changes I made -
1. Added a bit of lemon zest to the shortbread batter.
2. Sprinkled with icing sugar and sea salt. It was YUM!
The only baked good my mom ever cared about-Lemon Bars. ( as a chocolate guy, I always found it strange this was her choice) I made her a batch of these today and blew her mind. I also see the appeal, nice n tart.Thanks for sharing.
Wonderful, just wonderful. Made them last evening, and the crowd loved them.
Thanks Stephanie
Gary
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
I've you make everything so easy to make. Also, when I follow your recipes, whatever I make turns out wonderful. Thank you for your teaching. ♥️♥️♥️
So easy and so lemony delicious! Thank you, Ms. Stephanie!
I just love all of your recipes! Your instructions are clear & precise. I’ve made several is your cakes,and my family loves them! Thank you for sharing 👩🏻🍳🍮🎂🍰🥧🥛🥣🍪
i like her baking tutorials because theyre so chill compared to other youtubers
I make almost every thing you do a video on crazy right and i bought a kitchen aid to do more baking stuff!!!!!! Love them all.
I've so been praying that one day, I might be able to comment on your resipes. And now I can. :-)
I loooooooove these lemon bars and I so wanna thank you a lot for demonstrating its' preparation.
Bests to you and your family
You could put them into the fridge to firm them up. If you are always having this problem, you could try adding just a touch more flour to the filling so it will be firmer.
Dear Stephanie ,I love the method you teach , so easy and simple . I wias looking for lemon bar recipe . I have also tried many of your recipes .Thank you very much
Just made this recipe, it's so delicious!! Thank you Mrs. Stephanie.
You could make the shortbread dough in a bowl with a wooden spoon. The ingredients really just need to be mixed together as you don't want to incorporate a lot of air. And the filling can be made with a wire whisk or with an egg beater.
I made them again super good they get better every time!
I've never tried it, but you should be able to do it that way.
I recently came across your channel and tried this recipe as well I loved how they came out !! :)
It's actually a Kenwood Titanium Chef mixer that is sold under the Delonghi brand.
You don't have to. I just find that is what works for me.
I gave it a try two days ago & it was soooo nice. thank you.
I made these again even better than last time! Thank you!
Lemon is my favorite. Thanks for the recipe. Xefinately going tomake these.
Yes you can use lime - same proportions.
I appreciate your precision very much
Your recipe makes a wonderful lemon bar. When people don't add lemon zest, the final product is frequently so sweet they are inedible Whenever I buy lemons, for any use, I always zest them and freeze the zest. I do the same with oranges and limes. It's so nice to have that zest available to amp up the flavor of many sweet or savory recipes. I've never seen an electric mixer like you use. Is it American made? Who is the manufacturer?
I use a Kenwood Titanium Chef 5 quart mixer.
Yes, that would be okay.
I believe I bought it at Williams Sonoma.
Thank you for teashing ME. i love lemon bars, there SWEET!!!
I love lemon bars! It's one of my favorite desserts of all-time! =D
Thanx. Made them n they turned out delicious. Loved the tart tangy flavour. :)
Made mine lime flavor. Thanks for the hint of more flour for the filling. Yes mine was a little runny. I know they will be perfection next time. Thanks ;)
Actually they are Kenwoods that were re-branded by Delonghi.
You could although the baking time will be shorter and the bars will be thinner.
aww.. it looks so chewy and lemony.. yum! :>
This is a shortbread crust so I wouldn't say the texture is flaky.
Nice one!
these came out great for me... I'm actually ashamed of many of them I ate!!
Yum!
Can I use a simple hand egg beater for the dough? My electric one is not working. Love ur recipes. :)
Wow thanka
I made these lemon bars... and the taste was amazing... but the filling never seemed to set like when i cut it... it would ooze out... can i put in the fridge or freezer for a while?
Great
How many servings will this make for? Also, does it matter if I use an 8x8 glass pan to bake the squares in?
This was the second time I baked these, but now they failed. Didn't know what went wrong but the filling ended up on the bottom of the pan. First batch was lovely though, so really curious about what could be my mistake...? (maybe too small eggs..?)
Are you supposed to refrigerate it overnight? Also can I use just one egg only?
the crust you make in this recipe, is it flaky? im looking for a fairly flaky crust
Hi! how to make this in a large pan? 9x12 for example. do I have to double the amount of the ingredients. How thick should be the crust? I want to make a lot in just one go. I to go about it. Thank you!
Every time I make lemon bars, the top turn brown! I am wondering if I could bake at a lower temperature for a longer period of time.
If I wanted to make this in a 9 by 13 pan, would I have to double the recipe?
And if I double the recipe, would the baking time still be the same?
I will be using 12x16 tray, what are the measurements if the ingredients. Thank you.
do you think that i can replace lime for lemon? same proportion?
Please can you tell me If the oven temperature is for a fan oven. I don't want to spoil them
Where did you get your pan for this recipe
mmmmm lemon bars
What do I need to add to increase the volume crust? I seem to always be running short when putting it on the pan. thanks,
You could do one and half times the recipe.
Thanks for the tip .
Making this right now. 5 grams of lemon zest seems WAY WAY more than 1 tablespoon. I think my weight balance is working fine though...
Hey Stephanie! I made Lemon bars not that long ago but they were a fail. The top part came out rubbery:( how can i make them come out like....soft? Please answer i would love to make them homemade:))
+La vaqa Beltrana Rubbery usually means they were over baked. So I would try baking them a little less next time.
can this be made with limes instead?
thanks ;)
This may sound weird but my bars turned upside down. It tastes really good but that's the only problem i had. Does anybody know why?
Can these be made with gluten free flour? Would the proportions be the same?
I haven’t tried that so I couldn’t say how well it would work.
What other filling could u make
why would 41 people not like this
+Colt T 43
Can I do it by hand? because I dont have stand mixer. thanks
+Ester Grace Zaballa Yes, you can make it by hand.
The crust worked out really well, but the curd turned out to be too sweet and tart, is there anything I can do to fix this?
micky sahi A lot has to do with the lemons you use. Some are more tart then others. Oftentimes if you left these bars sit overnight the lemon flavor does become less tart.
+micky sahi same thing happened to me.....think I might cut some of the zest out next time.
i can use lime
What happens if you have a 9x9 pan
Low carb lemon bars
Can i use regular white sugar?
Sol Yes, that would be okay.
some people add flour to the filling and others don't, what's the difference and what's better?
The flour helps to thicken the filling so it doesn't run when you cut the squares.
The lemon “curd” soaked into the shortbread base - followed the video. Where could I have gone wrong, please? Tasted delicious, but soggy.
Did this happen right after baking when they cooled? You will find after the lemon bars have been stored a day or two the lemon filling will soften the shortbread crust a little, although it shouldn't be soggy. But, if that happened straight away, I would probably bake the crust a little longer before you topped with the lemon filling. Or maybe the filling should have been baked a little longer to make it more firm.
I'm 10 and I'm making it write now what's Lemmon zest
+Nene Niusulu Lemon zest is the yellow skin of the lemon.
Oh😂
Hopefully you're safe. Too young for oven
+Nene Niusulu *right.
+nashvillegirl1 girls 10 use to know how to cook, sew and keep house.
i v tried the recipe today.. but after putting again for baking i checked after 15 minutes.. the upper layer became completely brown n soft .. at first i thought i have over baked them.. but then i chckd it was not even set in the middle.. i then removed the top soft layer and put that again to bake.. where did i go wrong?? coz they tastes so good.. but sides are completely crisp.. i want to try again plz do reply me.. thank u
I wonder how they would come out if you added a package of cream cheese to the lemon filling?
I love your recipes and ideas, but I do have one question...why do you rarely smile? Cooking is supposed to be a JOY, right?
I propose a better introduction song. Just a suggestion!