Lemon bars are to dessert what Tigger is to Winnie the Pooh.
Youd be hard-pressed to find a friendlier, more accessible, sunshine-y, or more extroverted sweet treat.
If using a metal baking dish, both the crust and the curd will cook more quickly.
Alison Bickel
Use the shorter cook times of 20 minutes for the crust and 10 minutes for the curd.
How to Cut and Serve Lemon Bars
This is really just for clean lines.
If you dust with sugar too early, the sugar will absorb into the bars and look slimy.
Alison Bickel
To thaw, put them in the fridge or set them on the counter for about 40 minutes.
Dust with powdered sugar just before serving.
Troubleshooting Lemon Bars
Why is my lemon curd grainy?
Alison Bickel
Why didn’t my lemon curd set?
Why is my curd runny?
How can I make the lemon curd layer more firm?
Alison Bickel
You will use this to lift the bars out of the pan and cut them at the end.
Cut the cold butter in cubes.
Toss the cubes in flour.
Alison Bickel
Bake for 20-25 minutes.
The crust is ready when it looks dry and is slightly golden at the edges.
In a medium bowl, whisk together the eggs, yolk, and sugar.
Alison Bickel
Whisk in the flour until you no longer see clumps.
Whisk in the lemon juice and vanilla.
Return to the oven.
Alison Bickel
Bake for 12 minutes in a glass pan or 10 minutes in a metal pan.
The filling is ready when it doesnt jiggle and has lots of little bubbles on top.
All ovens are different, so start checking 2 minutes before you think its ready.
Alison Bickel
Dont over-bake it, or the filling will be spongy.
Use the parchment sling to lift the bars onto a cutting board.
Cut into squares and dust with powdered sugar.
Alison Bickel
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Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel
