Quick Lemon Bars Recipe - Tangy Lemon Squares with Shortbread Crust! (2024)

FAQs

Why is my lemon squares soggy? ›

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.

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

Simple baking tip…. ALWAYS use parchment paper.

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

Do lemon bars need to be refrigerated? Yes, it's best to store lemon bars in the refrigerator. To store them, simply cover them with plastic wrap and pop them in the fridge. Stored this way, your lemon bars should keep for about 1 week.

Is it okay to leave lemon bars out overnight? It is o.k,actually. Baked goods like lemon bars are acidic enough and contain enough fat and sugar,which exclude water from bacterial use, that there is no problem keeping them at room temperature for up to 24 hours; well wrapped.

The crust in most lemon bars usually starts with creaming or rubbing softened butter with a mixture of flour and sugar. Instead of softened butter, I prefer to use melted butter.

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!).

Why do my lemon bars look like scrambled eggs? If your lemon bars look like scrambled eggs, it's because you've overcooked them. The key to perfect lemon bars is to cook them until the filling is set, but not too long. You want the filling to be firm but still have a little bit of jiggle to it when you shake the pan.

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.

Do lemon bars need to be refrigerated after baking? ›

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).

Shortbread Crust

If using a metal baking pan, make sure the entire tin is covered, as the acidity in the lemons can sometimes react with metal – given your lemon bars a metallic taste. Alternatively, you can use glass or ceramic baking pans.

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.

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.

In any event, I let the pan cool slightly, then put it in the fridge for a good 2 hours to let the lemon bars set and chill. Then I sifted powdered sugar liberally over the surface of the bars, then sliced them into neat squares, using none other than… A bench scraper! A knife works fine too, though.

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.

Lemons that have gone bad typically become very soft. They may become slimy, look shriveled, or contain visible mold. If your lemons display any of these signs, it's best to just toss them out.

I am going out on a limb against popular opinions by saying, YES, it's okay to place your under baked or underdone cookies back into the oven for a second bake.