Best Lemon Bar Recipe (2024)

FAQs

What is lemon bar filling made of? ›

Lemon Filling – In a mixing bowl, whisk together eggs and sugar. Whisk in lemon juice and zest. Add flour and whisk until completely blended. Add filling and Bake – pour filling over the warm crust and bake at 350˚F for 30-35 minutes until the center is set and no longer wobbly.

Metal can react with the acidity in the lemon juice, so to prevent a metallic taste in your lemon bars, ensure the cake tin is competely covered with parchment paper, or you can use a glass or ceramic dish too. Still line it though, as parchment paper will make it easier to take the lemon bars out once they're done.

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.

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.

Directions. In a saucepan over medium heat mix the white sugar, flour, orange juice, orange zest, lemon juice and the egg. Cook until thickened. Remove from heat and let cool completely before folding in the whipped cream.

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).

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.

Don't Over-Bake.

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

The most common reason for gooey lemon bars is they're undercooked. Be sure to bake them until the top is fully set and no longer jiggly in the middle. You'll also notice the edges will start to brown.

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!).

How to cleanly cut lemon bars? ›

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.

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.

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!

To make the filling: Whisk 1 cup sugar, flour, cornstarch, and salt together in a medium saucepan; stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter.

It is generally divided into segments that contain elongated cells where water, carbohydrates, and citric acid accumulate, known as the juice sacs. Each slice contains hundreds of sacs, and occasionally there may be a seed.

A lemon drop co*cktail is simple to make at home. I like to use lemon vodka, triple sec orange liqueur, lemon juice (fresh squeezed), and lemonade for built in sweetness! Give it a shake with crushed ice, strain into a sugar rimmed martini glass, and enjoy!

Very basic ingredients including a base of creamed butter + sugar, eggs, lemon, milk, and flour. We left out the brown sugar and replaced with more granulated sugar. No rhyme or reason here—just didn't feel like reaching for both types of sugar this time. Between the cake and frosting, you'll need 2-3 lemons.