Question 1

WHY DO MY LEMON BARS HAVE A CRUST ON TOP?

Accepted Answer

It is totally normal for there to be a slight crust on the top of your lemon bars. This is a result of the bubbles from the eggs rising to the top and combining with the sugar. There is no way to prevent this, and a dusting of powdered sugar is typically the best way to hide it if you think it doesn’t look great.

Question 2

IS IT BETTER TO MAKE LEMON BARS IN A GLASS OR METAL PAN?

Accepted Answer

Glass pans retain a lot of heat, which can often lead to overbaking of goods in the oven. It is best to always use metal pans when baking lemon bars.

Question 3

WHY DID MY LEMON BARS FALL APART?

Accepted Answer

If your bars are falling apart, your filling was likely way too thin. Be sure you are measuring the liquid exactly and not just juicing 3-4 lemons without knowing how much liquid you actually have in front of you.

Question 4

WHAT IS A MEYER LEMON?

Accepted Answer

A Meyer lemon is a hybrid lemon + Mandarin orange citrus. It presents a little rounder than a yellow lemon, and it has thinner skin. Though it is still tart, it's far less tart than a traditional lemon and has a touch of sweetness to it. It's color is similar to that of an egg yolk.

Question 5

HOW TO KNOW WHEN LEMON BARS ARE DONE

Accepted Answer

You'll know your bars are done when the edges just start turning golden brown and the filling is mostly set with a slight jiggle in the center. Think of the motion of Jell-O.

Question 6

WHEN TO PUT POWDERED SUGAR ON LEMON BARS

Accepted Answer

Add a dusting of powdered sugar to your bars just before serving. If you add it while the bars are still warm or too far ahead of serving, the bars may absorb the sugar. This is totally fine as far as consumption, but will just change the look of them. You can add more powdered sugar if you are serving leftovers and you feel that too much sugar has been absorbed.

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