Best Ever Lemon Bars Recipe (2024)

FAQs

Why won't my lemon bars set? ›

Underbaking: This is the most common reason for gooey lemon bars. The filling needs enough time to set, which can be tricky since oven temperatures can vary and the visual cues for doneness are subtle. Solution: Bake the bars until the filling is just set and no longer wobbles when you gently shake the pan.

– It's best to use a glass or a ceramic pan. Because if you use a metal pan, the acid will react with the lemon juice and the bars will have a slight metallic taste. – Also, make sure not to overcook the filling because it may get a rubbery texture instead of a smooth and creamy one.

Press the crust into the prepared pan and set it off to bake while you assemble the lemon filling. The lemon filling is a simple mixture of eggs, sugar, lemon zest (we love her), flour and cornstarch (to help set the curd), and a generous pour of fresh lemon juice. Whisk to combine. It's really that easy.

Don't Over-Bake.

If you leave them in the oven too long, it can cause your bars to crack.

The most common reason for gooey lemon bars is they're undercooked. Be sure to bake them until the top is fully set and no longer jiggly in the middle. You'll also notice the edges will start to brown. Another reason your filling may be softer than you like is if you cut them before they're fully cooled.

Lemon bars should be stored in an airtight container and refrigerated in order to prevent bacterial growth or foodborne illness. The filling in lemon bars is made with eggs and can become a breeding ground for bacteria if it's kept in the danger zone (between 41 and 153 degrees F).

So, for a cup of fresh lemon juice, you would need 5 and a quarter lemons. But, because some lemons are less juicy than others, it's safe to say you'd need 5 and a half lemons for a cup of lemon juice.

Prepare your chef's knife for cutting by coating with cooking spray and then wiping it clean with a paper towel. This step will help prevent the knife from sticking to the bars as you cut.

I have found that a hot, wet, very sharp knife helps quite a bit. Also, make sure the bars are completely chilled before cutting.

Seeing a thin whitish foamy layer of air bubbles on top of your baked lemon bars is completely normal. It is the air bubbles created from whisking the eggs rising to the surface during baking. Lemon bars taste the same with or without that layer and a dusting of icing sugar covers it right up!

What country did lemon bars originate from? ›

The crust forms when the sugar in the lemon bar mixture caramelizes and browns during baking, creating a slightly firm, crispy layer over the bars. The top crust isn't always visible, as we all enjoy sprinkling powdered sugar on top of the bars before serving.

If your lemon bars have a strong eggy taste/smell, it's likely due to the lemon curd being overbaked. Be sure to take the lemon bars out of the oven as soon as they're done. Your oven may also be running a little hot.

Why are my lemon bars brown on top? Check your oven temperature with an oven thermometer periodically to make sure the settings are correct. If you find that your desserts brown too quickly on the top, bake on a lower rack in your oven to prevent this from happening.

Yes, lemon bars freeze beautifully—they are even good frozen! To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months. (The cut bars can also be frozen in a single layer.)

Why is my lemon curd not thickening? Make sure to cook the curd until thickened and bubbling. Stir it frequently with a rubber spatula or whisk to make sure it doesn't get lumpy. Once it's cooked, add cold butter and stir until it melts and becomes smooth.

If they used much more lemon juice, they'd: have to bake their bars for a long time to set them up, end up with a soggy crust, and. probably have curdled edges, where the hot pan would overcook the edges while waiting for the center to firm up.

Lemon zest adds a tangy taste but can add a bitter taste as well. TIP: When grating lemon rind, watch out that you grate just the yellow rind and not the white one. The white part of the rind is very bitter, and when you accidentally take too much of it, the filling can get a bitter taste.

Dusting the knife with powdered sugar before cutting lemon bars can help to reduce sticking and create cleaner cuts.