The Best Gluten Free Meyer Lemon Bars Recipe (2024)

FAQs

Why did my lemon bars fall apart? ›

There are a couple of things that can impact the integrity of your lemon bars. The first is if your crust has cracks in it and the lemon curd fills in the cracks. This can cause your lemon bar to break! It may also break if you don't bake the crust long enough or the lemon layer is underbaked.

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.

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.

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.

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).

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

– 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.

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.

If your priority is food safety in addition to convenience, parchment paper is the way to go. It's natural and it provides even more benefits as a pan liner than aluminum foil, it's a win-win!

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.

Can you leave lemon bars out over night? ›

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.

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.

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.

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.

Shortbread Crust

If using a metal baking pan, make sure the entire tin is covered, as the acidity in the lemons can sometimes react with metal – given your lemon bars a metallic taste. Alternatively, you can use glass or ceramic baking pans.

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. However, if you notice wet batter on it, it means more time in the oven is needed.

5. My cake has sunk in the middle. There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent.

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!).

To prevent excessive fruit drop, make sure to water deeply and frequently during hot spells. Mulching around your tree can help protect the tree from drying out between watering and subsequently protect against the loss of immature fruit.