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merego said:Kitchen Diva's tip:
Best if using a glass pan
jrstephens said:The look DELISH and YUMO! I am trying to remember if Kacey liked Rachel Ray or not in the other thread, haha!
wadesgirl said:I haven't even looked at this recipe yet but I might just have to make them for DH. He loves lemon anything. His favorite right now is the Lemon Mini Cakes but alas, I haven't had all 6 prep bowls ready at one time! Good thing I ordered another set.
wadesgirl said:Okay I just looked at the recipe, I might just have to go out and buy a 9x9 glass pan since I don't have one to make these in!
merego said:These seriously are the best lemon bars EVER... You should submit it to PC and they can replace the lemon bar recipe they have with yours b/c I like yours so much better. I could have just drank the filling out of my batter bowl while the crust was in the oven.
Kitchen Diva said:Here are two more tips. Add the zest of one lemon to the crust and the zest of one lemon to the filling. After I wrote this recipe card out, I've been adding more and more each time I make them, and I personally like them best with a full zested lemon in the crust and filling.
And for some reason, these turn out best in a glass 9x13 pan. I've tried them in everything else, even our stoneware, and glass works the best.
Don't let the filling get too brown on top...it can get a little color, but if it get's too golden, it'll be hard and dry.
Enjoy them!!
wadesgirl said:Oh great, just what I would need, a whole pan of them! Is it a fluffy cake like batter or is it softer solid like a cheese cake?
kcjodih said:Thanks for sharing both of you! (Meredith for posting, Kasey for originally creating/sharing!)
One question Kasey, do you mean two full lemons of zest as posted above, ONE full lemon zest for filling, and ONE full for crust? WOW, how lemony will THAT be!
Kitchen Diva said:The filling is more custard like- hard to explain. It is soft, but firm enough to eat without a fork, especially if it cooks right and you keep them in the fridge. The crust is like a yummy shortbread/sugar cookie- and when stuck in the fridge after they are cooled, the butter solidifies in the crust and it is just sooo yummy.... Man I'm hungry!
wadesgirl said:Oh great, just what I would need, a whole pan of them! Is it a fluffy cake like batter or is it softer solid like a cheese cake?
Kitchen Diva said:Lemons here are small, and I should point out that I double the recipe. So if you follow the recipe, just use one lemon and split the zest between the filling and crust. Thanks for pointing that out- you'd all be puckering your cheeks if I hadn't clarified that! :yuck:
wadesgirl said:Oh great, just what I would need, a whole pan of them! Is it a fluffy cake like batter or is it softer solid like a cheese cake?
merego said:I used one small lemon and split the zest between the crust and filling.:chef:
kcjodih said:In the 9x9 like Kacey mentioned Meredith?
kcjodih said:In the 9x9 like Kacey mentioned Meredith?
byrd1956 said:This makes me think of the lemon in my mom's lemon meringue pie and it is yum! :thumbup: When you double the recipe do you bake it longer?? Do they need refrigerated....thought they would be great to take to an upcoming family reunion that is out of state. Thanks!
merego said:They do taste better cold In my humble opinion
Kacey's Famous Lemon Bars use a special combination of ingredients and techniques that result in a perfectly balanced lemon flavor and a smooth, creamy texture.
While you can use a metal pan, we recommend using a glass pan for the best results. The glass pan helps the bars cook evenly and prevents them from sticking to the pan.
The Kitchen Diva's tip is to use a glass pan. This will ensure that the lemon bars come out with a perfect texture and flavor every time.
Yes, you can make these lemon bars ahead of time. They can be stored in an airtight container in the refrigerator for up to 3 days.
This recipe makes 16 servings. You can cut the bars into smaller or larger pieces depending on your preference.