Lemon Bars (2024)

FAQs

What to do when lemon bars won't set? ›

Ratio of Liquid to Thickener: If the recipe doesn't have the right balance of eggs (which act as a thickener) to liquid (lemon juice), the filling won't set properly. Solution: Ensure your recipe has enough eggs to set the lemon mixture. A good rule of thumb is about 2 large eggs per 1/2 cup of lemon juice.

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.

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.

Undercooked lemon bars can be rebaked by placing them back in the oven for about five minutes. Be sure to watch them closely, as they can quickly become overcooked.

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.

There are a couple of things that can impact the integrity of your lemon bars. The first is if your crust has cracks in it and the lemon curd fills in the cracks. This can cause your lemon bar to break! It may also break if you don't bake the crust long enough or the lemon layer is underbaked.

Remove your lemon bars from the oven before they turn brown on top. Browning means they're over-cooked, and the custard mixture can curdle. They will be pale yellow, only very slightly jiggly and will not hold a fingerprint when they are done.

Either temperatures work, but 325°F is preferred. Cool: I usually cool the lemon bars for about 1 hour at room temperature, then stick the whole pan in the refrigerator for 1-2 more hours until relatively chilled. They're wonderful cold and with a dusting of confectioners' sugar on top!

Removing lemon bars from the pan - I recommend using parchment paper in the bottom of your pan. You can leave the ends out so that the entire pan of lemon bars can be lifted out of the pan, and then sliced into squares. Cutting your lemon bars - Make sure your bars are completely cool before slicing.

Refrigerate and cut into squares. Best served chilled.

Why add cornstarch to powdered sugar? ›

At the heart of this confectioner's complaint is cornstarch, which is added to powdered sugar as an anti-caking agent, a role in which it truly shines. Cornstarch is the least hygroscopic* of all starches, which keeps powdered sugar free-flowing and soft.

Although the terms are often colloquially used interchangeably, they are not the same. Powdered sugar is similar to confectioners' sugar but without the cornstarch. Because the words are often mistaken for each other, you will even find "powdered sugar" in the grocery store that is actually 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!).

The key to ensuring properly set lemon bars is to pour the topping right over the crust as soon as it comes out of the oven. The heat from the crust and pan creates an environment where the curd will set evenly and quickly, without creating a gloopy mess.

Don't Over-Bake.

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

The bars should be set at the edges and jiggly without being runny in the middle. They will set fully as they cool. Cracks - Cracks happen a lot when either when the lemon mixture if beaten a lot or you bake your bars at too high of a temperature and take them out of the oven.

7 Cool and cut the bars: Remove from oven and let cool for 1 hour, uncovered, either on the counter or in the refrigerator. Use the parchment sling to lift the bars onto a cutting board.

Lemon bars can be frozen and last up to 4 months if they're stored properly. To freeze freshly baked lemon bars, skip sprinkling powdered sugar over the bars (freezing powdered sugar creates a gummy texture) and let cool completely.

Besides diseases and pests, the leaves on your lemon tree may appear unhealthy or start dropping for other reasons. Nutrient deficiencies can cause discolored, yellow or curling leaves. If you don't see any signs of pests but your leaves don't look healthy, try a soil test to determine if there's a deficiency.