Easy Gluten Free Lemon Bars - Perfect Lemon Dessert Bar Recipe! (2024)

FAQs

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!).

Don't Over-Bake.

If you leave them in the oven too long, it can cause your bars to crack. The surface of your lemon bars should have small bubble holes, but not large cracks.

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.

Simple baking tip…. ALWAYS use parchment paper.

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).

It's easy to accidentally overbake a shortbread crust and attempting to make a citrus curd can quickly end in lemony scrambled eggs. Over the years, I avoided making lemon bars out of fear of something going wrong, and opted for the store-bought variety instead.

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.

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.

– 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. – Also, make sure not to overcook the filling because it may get a rubbery texture instead of a smooth and creamy one.

Don't bake in aluminum foil or directly in an aluminum pan. Aluminum will react with the acidic lemon juice and give the bars a metallic taste and can even affect the color. For a softer (but still not soggy!) crust, bake for only 15 minutes and edges are not golden brown.

Why are lemon bars so good? ›

The crust is thick and delightfully buttery; the filling is smooth and rich and packed with lemon flavor. They're very sweet — you could likely get away with adding less sugar — but I find the sweetness contributes to their nostalgia.

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.

Remove bars from the oven and cool completely at room temperature. 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.

Once the pan is preheated, add oil or cold butter and allow the fat to heat up before adding food. “This 'hot pan, cold fat' method prevents food from sticking,” Staley says.

What causes this? It's a little bud mite which sucks the sap from the lemon flower, causing the poor flower to have a deformed ovary. The result is a few freaky looking lemons. If you have lemons like these, don't worry as it's rarely life-threatening for your tree.

The most common reason for a Lemon Drizzle Cake sinking in the middle is when the oven door has been opened before the cake was set. Be sure not to open the door before 40 minutes, and even then, do it by opening the oven door and checking it as quickly as possible!

3. Toothpick or Knife Test. To check if your lemon bars are perfectly baked, use the simple method of inserting a toothpick or knife into the center. If it comes out mostly clean with a few moist crumbs, the dessert is ready.