Best Ever Lemon Bars Recipe (2024)

FAQs

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

Bake in glass: Always bake in glass pans to avoid a metallic taste. Always par-bake: For a crispy crust, thoroughly par-bake your crust until it's golden brown so that it stays crisp. Use fresh lemon juice: Always use fresh lemon juice for the absolute best flavor!

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).

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

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!).

Use parchment paper or cooking spray instead

If the idea of not greasing a pan when making lemon bars gives you pause, you are not alone. No one wants to make beautiful, delicious baked goods only to have them stick to the pan.

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.

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.

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.

You will get6 bars with a little extra space for a sample for the cook, to taste for quality control. If 9" seem too long , cut in half and you will have a nice dozen. I spray my pans with oil so the food slips out easily, and I start by cutting the food in half; cut the halves in half; and so on.

Can you rebake undercooked lemon bars? ›

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. Keep an eye on them and rotate the pan every 5 minutes to ensure even baking [1].

For an 8×8 Pan:

On one side, make three marks that are 2-inches apart and cut down. Turn the bars and make one mark in the middle, 4-inches from the edge, and cut down. You'll have eight 2×4-inch rectangles.

1/2 Cup Lemon Juice - 2 1/2 Lemons. 3/4 Cup Lemon Juice - 4 Lemons. 1 Cup Lemon Juice - 5 1/4 Lemons.

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!

I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners' sugar and cut into squares before serving.

Moreover, lemon juice is considered to be highly corrosive. If lemon juice comes into an extensive contact with the metals or metallic containers (even metals like stainless steel quality), containers can lead to micro-particle metal leaching.

Bakes more slowly than glass: Interestingly enough, however, metal pans bake things more slowly than glass pans do. Because of this, if a recipe calls for a glass pan and you decide to use a metal pan instead, be sure to add a few minutes to the baking time.

Stainless steel is a great alternative that is commonly used in food preparation, wine making, and brewing industries. It is durable, won't leach chemicals into your beverages, and does not retain flavors or smells. Additionally, it's perfectly safe for lemon water!

Lemon is highly acidic, and if left in contact with stainless steel for extended periods, it can cause a metallic taste in your drink. Additionally, it can cause discoloration or pitting on the surface of the cup.