Best Ever Lemon Bars Recipe (2024)

FAQs

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

– It's best to use a glass or a ceramic pan. Because if you use a metal pan, the acid will react with the lemon juice and the bars will have a slight metallic taste.

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

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.

Line your 9x13 pan with foil or parchment paper. 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.

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.

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.

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.

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).

Don't over-bake it, or the filling will be spongy. 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.

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.

Why did my lemon bars turn out upside down? ›

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.

This means that if you're cooking in a skillet over medium, medium-low, or low heat, you'll probably be fine using parchment. Hill uses it in the oven all the time for any temps under 450°F, but never risks using it on the grill, with the broiler, or in a skillet over high heat because the temperature can exceed 500°F.

A basic saying to guide your use of papers in the kitchen: "Sweet treats need parchment sheets; grill or broil, go with foil," says Weaver. Foil conducts and distributes heat, making it able to withstand high temperatures from baking, broiling, roasting, or grilling. For anything above 400 degrees, use foil.

What Is Parchment Paper? Parchment paper is basically paper that has been coated with silicone. It can come in bleached or unbleached varieties, and the silicone makes the paper non-stick and heat-resistant, as well as water-resistant.

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.

Yes, it's OK to put lemon in a stainless steel water bottle because the material has anti-corrosive properties, letting it withstand most acidic substances. Stainless steel forms a passive corrosion product layer to protect the drinking bottle from lemon's potential acidic damage.

Lemon and stainless steel travel cup

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.