Easy Lemon Bars Recipe (+Video!) - Little Sweet Baker (2024)

FAQs

Why do my lemon bars have a crust on top? ›

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.

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

To avoid them being too gooey make sure you allow them to set completely when you take them out of the oven. You know when lemon bars are done when you move the pan a bit and they don't jiggle. You should cut the lemon bars when they are completely cool.

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).

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!).

Brown spots vary in appearance and can indicate a range of problems. Uniform spots with clear boundaries often point to fungal issues, while irregular blotches could signal bacterial infections. Spots with a yellow halo might be citrus canker, and those that look like tiny scabs could be a sign of lemon scab disease.

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.

For easier cutting, you can chill the lemon bars in the refrigerator for a short time before cutting. Wipe the knife clean after each cut to avoid any build-up of sticky residue. If the lemon bars are sticking to the knife, try dipping it in warm water and drying it before making the next cut.

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).

Serving, Storing, and Freezing

Serving: Lemon bars are fine to keep out at room temperature for up to 6 hours or so. Storing: Store cooked lemon bars or leftovers in the refrigerator. Cover tightly with plastic wrap and store for up to 2 days. Make-Ahead: You can make lemon bars up to two days in advance.

Can I Rebake undercooked lemon bars? ›

This will keep them from spreading and becoming sticky. Can you rebake undercooked lemon bars? Results may vary, but it's worth a shot! Throw them back in the oven at the original temperature and rotate every 5 minutes until it appears done.

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.

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.

Don't bake in aluminum foil or directly in an aluminum pan. Aluminum will react with the acidic lemon juice and give the bars a metallic taste and can even affect the color. For a softer (but still not soggy!) crust, bake for only 15 minutes and edges are not golden brown.

All kinds of weird things- phenols for example, are found in lemons as well. So some of these compounds are clearly lowering the water-air surface tension to make foam as described in the Wiki page.

Flour: The cookie crust starts with all-purpose flour, which also gives the filling structure. Butter: Two sticks of softened butter lends richness and flavor to the lemon bar crust. Sugar: You'll need two cups of white sugar (½ cup for the crust and 1 ½ cups for the filling).

The main reason for this is nutrient imbalance. Even though citrus are easy care, if they don't get the right nutrients it will affect how to fruit develop. Too much nitrogen is often the problem - this can come from heavy layers of animal manure, thick levels of compost or using the wrong fertiliser.

3. Toothpick or Knife Test. To check if your lemon bars are perfectly baked, use the simple method of inserting a toothpick or knife into the center. If it comes out mostly clean with a few moist crumbs, the dessert is ready.

The easiest way to fix both too much nitrogen and too little phosphorus is to add phosphorus to the soil. This can be done with a phosphorus rich fertilizer or, if you are looking for an organic phosphorus fertilizer, bone meal and rock phosphate, which are both rich in phosphorus.