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

FAQs

Why did the top of my lemon bars crack? ›

Don't Over-Bake.

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

Flour: The cookie crust starts with all-purpose flour, which also gives the filling structure. Butter: Two sticks of softened butter lends richness and flavor to the lemon bar crust. Sugar: You'll need two cups of white sugar (½ cup for the crust and 1 ½ cups for the filling).

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!).

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

Place the lemon bar on a cutting board. Begin by cutting diagonally from one corner to the opposite corner, following the pencil line. Make sure to apply even pressure and use a smooth motion to achieve a clean cut. Repeat this step on the other corner, creating a large triangle.

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).

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. Your oven may also be running a little hot.

Underbaking: This is the most common reason for gooey lemon bars. The filling needs enough time to set, which can be tricky since oven temperatures can vary and the visual cues for doneness are subtle. Solution: Bake the bars until the filling is just set and no longer wobbles when you gently shake the pan.

Bake in glass: Always bake in glass pans to avoid a metallic taste. Always par-bake: For a crispy crust, thoroughly par-bake your crust until it's golden brown so that it stays crisp. Use fresh lemon juice: Always use fresh lemon juice for the absolute best flavor!

The general rule of thumb is for every ½ teaspoon of cream of tartar in a recipe, use 1 teaspoon lemon juice or white vinegar. For example, if a recipe calls for 1 teaspoon cream of tartar, you'd use 2 teaspoons of lemon juice or white vinegar.

What country did lemon bars originate from? ›

Why are my lemon bars brown on top? Check your oven temperature with an oven thermometer periodically to make sure the settings are correct. If you find that your desserts brown too quickly on the top, bake on a lower rack in your oven to prevent this from happening.

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!

A thin crust on top of lemon bars is a common feature and is usually formed as a result of the baking process. (See above for a close-up photo of the top crust.) 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.

To make precise and accurate cuts, insert three toothpicks, evenly spaced, along all four sides of the cooled bars. Cut diagonally across the bars beginning in one corner—the lower left corner is an easy place to make your first cut—and cutting from one toothpick to the next closest on the perpendicular side.

Try cutting everything in two at every step. It's often a lot easier to visually estimate halves than any other fraction. Cut the whole tray in two, then cut each half in two, then each remaining segment in two, and so on until you have pieces that are about the size you want. That's the method that works for me.