Ina Garten's Lemon Bars - Something Swanky Dessert Recipes (2024)

FAQs

Do lemon bars need to be refrigerated after baking? ›

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).

Dust with powdered sugar before cutting into bars and serving. Store lemon bars in the fridge for up to 3 days (can also be frozen).

A thin crust on top of lemon bars is a common feature and is usually formed as a result of the baking process.

Here's what you can do: Return them to the oven: Preheat your oven to the same temperature as the original baking temperature (usually 350°F). Place the undercooked lemon bars back in the oven and bake them until the custard sets. Keep an eye on them and rotate the pan every 5 minutes to ensure even baking [1].

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, Storing, and Freezing

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.

If you're out of plastic or glass containers, you can also cut up your lemon bars and wrap them in plastic wrap or aluminum foil. The USDA says that you can safely keep lemon bars in the fridge for seven days, but The Kitchn recommends consuming the bars in three days.

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 cut bars can also be frozen in a single layer.)

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.

Brown spots vary in appearance and can indicate a range of problems. Uniform spots with clear boundaries often point to fungal issues, while irregular blotches could signal bacterial infections. Spots with a yellow halo might be citrus canker, and those that look like tiny scabs could be a sign of lemon scab disease.

Why do my lemon bars look like scrambled eggs? ›

Make sure your oven isn't too hot as this can cause the eggs to scramble instead of baking into a delicious lemon bar.

You can safely store lemons at room temperature, but like any fruit, they will start to go bad quicker. On average, you have about a week to use lemons stored at room temperature before they start to dry out, go soft, or worse, begin to mold.

7 Cool and cut the bars: Remove from oven and let cool for 1 hour, uncovered, either on the counter or in the refrigerator. Use the parchment sling to lift the bars onto a cutting board.

How long can cake sit out unrefrigerated? If your cake is frosted with buttercream, it will last covered at room temperature for up to four days. However, it is best to refrigerate cakes with other frostings such as cream cheese or ganache. A fully covered unfrosted cake will last for up to 2 days at room temperature.

Instead, store them in paper or reusable mesh bags as they're more breathable and allow the air to circulate around the lemons, keeping them fresher for longer.