Very easy to make and lovely to eat. Just the right balance of tartness but sweetness. I couldn't find ground rice so increased the amount of flour used. I don't think I'd add the milk next time, didn't stir through very easily and not sure what it added. I added the mixture to a cold base and it was absolutely fine.

I really liked this - I subbed the ground rice for ground almonds and really squeezed it onto the base, and made the topping while the base was cooking. 4 lemons is a good estimate. They were nice and sharp but still sweet, I baked with the topping for a bit longer as I didn't trust the eggs would set after only 15 minutes and they were very wobbly still, I probably did it for about 25 minutes in total (although I kind of forgot about them). Will be making again and would like to mix it up with some orange and limes as suggested below.

It's a shame the recipe doesn't say that the filling needs to be poured onto a hot base. I ended up with a soggy mess. What a waste of time and money. :-(

Tried these lemon bars as part of a "high tea" experiment. The flavour was great, but for some reason my topping sank to the bottom of the tin, no problem, just turned them around and nobody noticed, but I must have done something wrong. Will try again soon.

Absolutely delicious but very rich.I'll try less lemon juice next time.Any idea of the calories?

I have just made these with lime and they have turned out equally delicious! I too would suggest doubling the pastry recipe for the amount of topping

Can these be frozen?

Very, very lemony! Will make it again, but use water instead of all the lemon juice.

Made this without the rice flour- just replace with more plain flour & they worked out well. Only problem I had was my baking tray was not deep enough for all the topping. I cooked the remaining topping in a ramekin in a Bain Marie & ended up with a lovely lemon curd. I will definitely be making these again. Great finger food to cater for big numbers.

Delicious recipe. A bit too sweet for my liking so I'll use less sugar next time but it's a firm favourite. I'm making it again tomorrow.

I used the recipe without any rice, and it was just as good!

Although these are delicious they are really rich, so I'd suggest going for small slices! Also I only used the juice of the 3 zested lemons, then topped it up to 200ml with water. After tasting them don't think they need any more juice than that.

I also found it difficult to buy ground rice but eventually got it in a little local shop, but I am afraid we found the lemon topping a little too intense for me, I think a little less lemon juice would have been sufficient. This amount was very strong.

Ground Rice can be found in Asian shops, Usually found next to the flour. The best brand is 'East End'. It looks just like normal white flour, and it is basicly Rice that has been made into a powder.

The lemon topping is delicious, but very intense - 200 ml. is a lot of lemon juice! I might try using a little less lemon juice, making up the rest of the liquid with water. To make a 9 x 13" tray bake, I think I would double the pastry base (or a least increase by 50%). The lemon mixture is enough to cover a 9 x 13" baking pan. By the way - Wendy, you can use rice flour instead of ground rice.

I've just taken these out of the oven to cool, and am fearing the worst as I've evidently done something wrong. My base was like a dough - I think I must have used to much butter. The topping looks and smells nice so may just eat that on it's own!

I would love to make these but I am not sure what Ground Rice is? Tesco by me doesnt have it but after googling, i see that some peeps substitute for semolina? Any suggestions please?

These are yummy!

I found this a very easy recipe to make.

I cut mine up much smaller than this - about 40 or so, so that they were little bite size pieces. I am considering next time making them much bigger and serving with a quill of Mascapone as a dessert.

Really zesty and fresh, will definatly make again.

I have made all three of the slices using the same base and they are really good. I am not sure about the comment regarding the cold base as when I did the lemon bars there was no problem.

This is very similar to a recipe from Taste magazine July 2007. Their note is: It is important that the filling be poured onto a hot base, straight from the oven. If the base is cold, the base will rise to the top and the delicate lemon custard will sink into the base.