Keto Lemon Bars Recipe (2024)

FAQs

Why did my lemon bars fall apart? ›

There are a couple of things that can impact the integrity of your lemon bars. The first is if your crust has cracks in it and the lemon curd fills in the cracks. This can cause your lemon bar to break! It may also break if you don't bake the crust long enough or the lemon layer is underbaked.

Meanwhile, make the filling: Whisk remaining 1 1/2 cups sugar and 1/4 cup flour in a medium bowl. Whisk in eggs, then lemon juice until smooth. Pour filling over the baked crust. Bake in the preheated oven for 20 minutes.

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.

Don't Over-Bake.

If you leave them in the oven too long, it can cause your bars to crack.

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).

If your lemon bars are brown on top, you cooked them too long. To avoid burning and turning brown, remove the bars from the oven sooner, right when the filling is firm.

Why do my lemon bars taste eggy? 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.

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!).

On very rare occasions, when making lemon bars, the shortbread may rise to the surface. (I've seen this happen once in 20+ years of making lemon bars.) This happens because the filling has found its way to the bottom of the pan, either through cracks in the crust or gaps at the edges of the pan.

If you are not sure if your lemon bars are done, take a look at their color. They should be light yellow in color, but not pale white. The edges should also be slightly browned. If your lemon bars are too pale or if the edges are too blackened, then they have been overcooked and will not taste good.

How do you cut lemon bars without sticking to the knife? ›

Prepare your chef's knife for cutting by coating with cooking spray and then wiping it clean with a paper towel. This step will help prevent the knife from sticking to the bars as you cut.

It is the air bubbles created from whisking the eggs rising to the surface during baking. Lemon bars taste the same with or without that layer and a dusting of icing sugar covers it right up!

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

Sudden fluctuations in temperature or climate can lead to lemon blossoms falling off. Lemon trees grow best in a sunny, permanent site where they can actively grow year round. They require full sun for healthy bloom and fruit production and may drop blooms if they are placed in too much shade.

After extraction, the light fruit cellulose will float in the upper part of water. This is why fresh fruit juice is divided into layers.