Lemon Bar Recipe | Hallmark Ideas & Inspiration (2024)

FAQs

Why did my lemon bars flip? ›

Set a timer for 5 minutes after pulling the crust from the oven to ensure it doesn't cool too much—if the shortbread is allowed to reach room temperature, the uncooked lemon curd will slip off the top and pool in the bottom of the dish, turning your lemon bars upside down (sounds bananas until it happens to you!).

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

Line your 9x13 pan with foil or parchment paper. I've used both. Foil tends to stick to the bottom of the lemon bars a bit, so if I had to choose one, I'd say use parchment paper.

Ingredients. Recipes vary slightly, but lemon bar recipes call for lemon juice, and many suggest fresh squeezed. Other ingredients include butter, white sugar, flour, eggs, and salt.

Make sure you only bake until the lemon layer has just set and is no longer runny. Can you leave lemon bars at room temperature? You can leave lemon bars on the counter for up to 24 hours.

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).

2. 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.

Dusting the knife with powdered sugar before cutting lemon bars can help to reduce sticking and create cleaner cuts. However, this is optional and depends on personal preference. If you prefer a more polished appearance on the bars, you can lightly dust the knife before each cut.

For a 13×9 Pan:

On the long side of the pan, make a mark and cut down every 2 1/10-inches, so you have 6 columns. Turn the pan to its shorter side and make one cut down the middle, 4 ½-inches from the edge. You'll end up with 12 2 1/10×4 ½-inch rectangles.

2 Guaranteed Tricks to Make the Best Lemon Bars

Ceramic is fine, but glass is best. Do not use metal. I always detect a slight metallic flavor in the lemon bars when baked in metal pans. Use fresh juice.

Why can't I use a metal pan for lemon bars? ›

– 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.

A basic saying to guide your use of papers in the kitchen: "Sweet treats need parchment sheets; grill or broil, go with foil," says Weaver. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling. For anything above 400 degrees, use foil.

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!

A thin crust on top of lemon bars is a common feature and is usually formed as a result of the baking process.

Allow the lemon bars to cool for at least an hour, then transfer to the refrigerator to chill for another two hours. Once chilled, remove from pan and peel away the parchment paper. I always dust with powdered sugar for a little visual contrast but that's optional. Use a SHARP damp knife to cut the bars.

Why are my lemon bars gooey and not set? If your lemon bars don't hold their shape after they've been refrigerated, it's most likely due to the lemon curd being underbaked. To check if your lemon bar is done baking, shake the pan a little and if the centre doesn't jiggle then it's done.

Why did my lemon bars crack? Cracking can come from over beating your lemon custard filling mixture or in a drastic change of temperature (such as baking at too high of a temperature or if you take them out of the oven and place them in the fridge to speed up the chilling process).

On very rare occasions, when making lemon bars, the shortbread may rise to the surface. (I've seen this happen once in 20+ years of making lemon bars.) This happens because the filling has found its way to the bottom of the pan, either through cracks in the crust or gaps at the edges of the pan.

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.