Expert Tips
Use Fresh Lemon- I know you may be tempted to use the bottled lemon juice, but resist! Use fresh lemons for the brightest flavor. I recommend using a citrus press to extract the maximum amount of juice.
Don't over-mix your filling- by mixing until just combined, you'll avoid extra air bubbled in your finished product.
Removing lemon bars from the pan- I recommend using parchment paper in the bottom of your pan. You can leave the ends out so that the entire pan of lemon bars can be lifted out of the pan, and then sliced into squares.
Cutting your lemon bars- Make sure your bars are completely cool before slicing. You can also opt to chill your bars before slicing. I actually prefer them chilled. This will aid in smooth slices. You can also try running your knife under hot water before slicing, or slicing with a plastic knife.
FAQ
How to you store lemon bars?
Store these easy lemon bars in an airtight container in the fridge. These babies will last 5-6 days.
How do I know when my lemon bars are done?
The edges will be golden, and the middle will no longer jiggle.
What if I have air bubbles in my filling?
The simple answer? Don't worry about it. A few bubbles are bound to happen. Not over-mixing your filling will help with this.
