What’s the Best Way to Neatly Slice Lemon Bars? (2024)

FAQs

What’s the Best Way to Neatly Slice Lemon Bars? ›

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.

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.

Editor: Try lining the pan with parchment paper instead of wax paper and leave some paper hanging over the sides of the pan so you can lift the bars out.

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).

Dusting the knife with powdered sugar before cutting lemon bars can help to reduce sticking and create cleaner cuts. However, this is optional and depends on personal preference. If you prefer a more polished appearance on the bars, you can lightly dust the knife before each cut.

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.

Slicing and serrated knives: A long, thin-bladed slicing knife is the key to getting clean cuts in your bar cookies. The thin blade doesn't wedge itself through the slab like a thicker-bladed knife would, so you get true-to-size pieces every time.

Put It on Ice. Instead of applying gentle warmth to your cake pan, try a cold treatment. Turn the pan upside-down on a plate or cooling rack, and then set a bowl of ice cubes atop the inverted cake pan. After a few minutes of this quick-freeze technique, the whole cake should come out.

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My lemon bars are runny! What did I do wrong? Usually, that just means that you need to bake your lemon bars a little longer. If your bars seem to brown at the edges, you can cover them with aluminum foil and turn down the heat.

Why are my lemon bars white on top? ›

White Air Bubbles on Top of Baked Lemon Bars

That's completely normal. It's the air from the eggs rising to the surface. Some batches have it, some don't. Regardless, the lemon bars taste the same and a dusting of confectioners' sugar covers it right up!

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.

There are a few ways to cut the lemon taste in a dish. You can try diluting the lemon juice with water or other liquids to lessen its impact. Alternatively, you can balance the tartness of lemon by adding sweet ingredients or creamy elements to the recipe.

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.