Gluten Free Lemon Squares Recipe (2024)

FAQs

What is the trick to cutting lemon squares? ›

Dusting the knife with powdered sugar before cutting lemon bars can help to reduce sticking and create cleaner cuts.

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.

Our lemon bar dessert squares start with a flaky crust made with flour, butter, and powdered sugar. Butter: The butter gets the credit for making the crust so deliciously tender. Powdered Sugar: The powdered sugar adds just a hint of sweetness to pair well with 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!).

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).

I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners' sugar and cut into squares before serving.

Cracks - Cracks happen a lot when either when the lemon mixture if beaten a lot or you bake your bars at too high of a temperature and take them out of the oven. The dramatic change in temperature will sometimes create these cracks. They do not affect the taste, and you can cover it with powdered sugar.

Yes, it's best to store lemon bars in the refrigerator. To store them, simply cover them with plastic wrap and pop them in the fridge. Stored this way, your lemon bars should keep for about 1 week.

– It's best to use a glass or a ceramic pan. Because if you use a metal pan, the acid will react with the lemon juice and the bars will have a slight metallic taste. – Also, make sure not to overcook the filling because it may get a rubbery texture instead of a smooth and creamy one.

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.

How to tell if lemon bars are undercooked? ›

Keep an eye on them; rotate every five minutes or so. Once the lemon has set up (doesn't jiggle) they should be done.

1/2 Cup Lemon Juice - 2 1/2 Lemons. 3/4 Cup Lemon Juice - 4 Lemons. 1 Cup Lemon Juice - 5 1/4 Lemons.

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.

I have found that a hot, wet, very sharp knife helps quite a bit. Also, make sure the bars are completely chilled before cutting.

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.

Place the lemon bar on a cutting board. Begin by cutting diagonally from one corner to the opposite corner, following the pencil line. Make sure to apply even pressure and use a smooth motion to achieve a clean cut. Repeat this step on the other corner, creating a large triangle.

Try cutting everything in two at every step. It's often a lot easier to visually estimate halves than any other fraction. Cut the whole tray in two, then cut each half in two, then each remaining segment in two, and so on until you have pieces that are about the size you want. That's the method that works for me.