Lemon Bars (2024)

FAQs

What to do when lemon bars won't 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.

To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners' sugar.

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!).

Air bubbles are completely normal when making lemon bars. These little white bubbles are simply trapped air rising to the surface. If your lemon bars have air bubbles, you can easily cover them with a dusting of powdered sugar. Zest first, juice second!

Here's what you can do: Return them to the oven: Preheat your oven to the same temperature as the original baking temperature (usually 350°F). Place the undercooked lemon bars back in the oven and bake them until the custard sets.

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).

Undercooked lemon bars can be rebaked by placing them back in the oven for about five minutes.

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.

The first time I made lemon bars, the crust stuck horribly to the pan. I learned a few things about how to keep the lemon bar crust from sticking to the pan. First and foremost – line the pan with parchment paper! You can also use foil.

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.

Why did my lemon bars crack? ›

Don't Over-Bake.

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

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.

To Keep Powdered Sugar from Melting, Add Cornstarch

So go slow and be conservative with the amount of cornstarch you add. A good rule of thumb is 1 teaspoon of cornstarch for every 1/4 cup of powdered sugar used.

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.

5 1/4 Lemons = 1 Cup Lemon Juice.

Reheating in the Oven

Reheating lemon bars in the oven is the preferred method to preserve their quality.

If you leave them in the oven too long, it can cause your bars to crack. The surface of your lemon bars should have small bubble holes, but not large cracks.