Vegan Lemon Bars - Creamy, Delicious Recipe! (2024)

FAQs

Why did the top of my lemon bars crack? ›

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.

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.

The crust forms when the sugar in the lemon bar mixture caramelizes and browns during baking, creating a slightly firm, crispy layer over the bars. The top crust isn't always visible, as we all enjoy sprinkling powdered sugar on top of the bars before serving.

Some batches of lemon bars can have a white foamy looking top layer after they're baked. This is a result of air bubbles releasing to the surface of the filling.

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!).

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.

What is that white stuff? The white stringy bit of an egg does indeed have a name—it's called the chalaza, (pronounced kuh-lay-zuh). “It's essentially egg white protein that has had the water wrung out of it.

Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens, it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks.

To Keep Powdered Sugar from Melting, Add Cornstarch

So go slow and be conservative with the amount of cornstarch you add. A good rule of thumb is 1 teaspoon of cornstarch for every 1/4 cup of powdered sugar used.

Do you put lemon bars in the fridge after baking? ›

If you're eating your lemon bars within a day or so of baking them, you can keep them at room temperature. 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 are one of the EASIEST desserts to make but they're guaranteed to bring a smile to your face. I love the soft lemon filling paired with a crisp shortbread crust and the flavor is beyond delicious; so bright and zingy with all the lemon flavor from the juice and zest, they're simply irresistible!

Don't bake in aluminum foil or directly in an aluminum pan. Aluminum will react with the acidic lemon juice and give the bars a metallic taste and can even affect the color. For a softer (but still not soggy!) crust, bake for only 15 minutes and edges are not golden brown.

"Smooth skin lemons represent maturity or ripeness," he says. "It'll mean there's more juice and it's heavier, whilst one picked a little less ripe [will] be bumpy and it's not going to have as much juice in it."

Yes, lemon bars freeze beautifully—they are even good frozen! To freeze the bars, let them cool completely and freeze the batch whole, covered tightly with aluminum foil or plastic freezer wrap, for up to three months.

The oven temperature is too high

If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome.

To store lemon bars, simply place in an airtight container and seal tightly, then put them in the fridge. If you're stacking lemon bars, insert a sheet of parchment paper between layers to prevent sticking. According to the USDA, lemon bars will last in the refrigerator up to 7 days.

Why do cakes crack when baking? A: Oven too hot or cake placed too high in oven; the crust is formed too soon, the cake continues to rise, therefore the crust cracks.