Lemon Bar Recipe | Hallmark Ideas & Inspiration (2024)

FAQs

How do you cut lemon bars without making a mess? ›

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

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.

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.

Ingredients. Recipes vary slightly, but lemon bar recipes call for lemon juice, and many suggest fresh squeezed. Other ingredients include butter, white sugar, flour, eggs, and salt.

You will get6 bars with a little extra space for a sample for the cook, to taste for quality control. If 9" seem too long , cut in half and you will have a nice dozen. I spray my pans with oil so the food slips out easily, and I start by cutting the food in half; cut the halves in half; and so on.

Just place them in an airtight container. If you need to stack them, separate layers with a sheet of parchment or waxed paper. For longer storage, it's best to keep your lemon bars refrigerated.

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).

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.

Acidic ingredients can cause the metallic pots or spoons to leach into the ingredients. Whenever making things with lemon, vinegar or other highly acidic ingredients it is best to stick with heatproof glass bowls and pans, stainless steel pots and silicone utensils.

This means that if you're cooking in a skillet over medium, medium-low, or low heat, you'll probably be fine using parchment. Hill uses it in the oven all the time for any temps under 450°F, but never risks using it on the grill, with the broiler, or in a skillet over high heat because the temperature can exceed 500°F.

Which is healthier aluminum foil or parchment paper? ›

Both aluminum foil and parchment paper are totally safe to use—though parchment is more environmentally friendly. When it comes to cooking and baking, aluminum can serve as an effective alternative to parchment in some cases, but not all—it really just depends on what you're making.

To Keep Powdered Sugar from Melting, Add Cornstarch

You don't want to add too much cornstarch, though: At a certain point you'll be dusting the top of your cake with cornstarch instead of powdered sugar — and we don't want that! So go slow and be conservative with the amount of cornstarch you add.

How Much Juice in One Lemon? 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. But, because some lemons are less juicy than others, it's safe to say you'd need 5 and a half lemons for a cup of lemon juice.

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.

Firmly press knife down through the bars and gently drag the knife out of the end closest to you. Repeat this step as many times as needed. With each pass, wipe the chef's knife clean with a damp cloth. Coat with cooking spray and wipe clean again.

Use a Ruler

For the most precise results, measure the bars with a ruler and use a toothpick (or tip of a knife) to make small marks where you'll slice. This process is beneficial if you need an exact number of treats.

A "hot, wet, very sharp knife helps quite a bit. Also, make sure the bars are completely chilled before cutting." "Place the lemon bars into the freezer to chill for about 15 minutes before cutting." Cookie cutters may make more forgiving shapes, too.