Ina Garten's Lemon Bars - Something Swanky Dessert Recipes (2024)

FAQs

Do lemon bars need to be refrigerated after baking? ›

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.

The combination of the tender crust, creamy lemon curd center and the crispy top with a dusting of powdered sugar make these lemon bars the ultimate sweet treat. Try them room temperature or frozen!

To avoid them being too gooey make sure you allow them to set completely when you take them out of the oven. You know when lemon bars are done when you move the pan a bit and they don't jiggle. You should cut the lemon bars when they are completely cool.

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.

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.

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.

To store lemon bars, simply place in an airtight container and seal tightly, then put them in the fridge. If you're stacking lemon bars, insert a sheet of parchment paper between layers to prevent sticking. According to the USDA, lemon bars will last in the refrigerator up to 7 days.

Yes, lemon bars freeze beautifully—they are even good frozen! To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months.

On average, there are 3 tablespoons of juice in one lemon. So, for a cup of fresh lemon juice, you would need 5 and a quarter lemons.

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 do my lemon bars look like scrambled eggs? ›

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.

Basically, its the white stuff inside the lemon. It is likely a combination of placenta, vesicle, endocarp, and possibly some mesocarp. Little tiny bits of lemon. Many commercial juice preparers will include the zest ground very fine as it has a lot of oil and flavour.

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!).

Brown spots vary in appearance and can indicate a range of problems. Uniform spots with clear boundaries often point to fungal issues, while irregular blotches could signal bacterial infections. Spots with a yellow halo might be citrus canker, and those that look like tiny scabs could be a sign of lemon scab disease.

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

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. Simply allow them to cool to room temperature and then cover tightly with plastic wrap and refrigerate.

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.

Refrigerate and cut into squares. Best served chilled.

You can safely store lemons at room temperature, but like any fruit, they will start to go bad quicker. On average, you have about a week to use lemons stored at room temperature before they start to dry out, go soft, or worse, begin to mold.