2 Ingredient Lemon Bars (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.

Make the filling: Sift the sugar and flour together in a large bowl. Whisk in the eggs, then the lemon juice until completely combined. Pour filling over warm crust. Bake the bars for 22-26 minutes or until the center is relatively set and no longer jiggles.

If they tend to be on the softer side, pick a knife with a thin blade. A tomato knife is just right for this task. Unlike a chef's knife, which has a blade that is on the thick side, a tomato knife is sharp, but thin and delicate. Meaning, it won't smash or mess up the edges of your lemon bars the way other knives do.

You'll know when this lemon bars recipe is fully set when no indentation remains when you touch the center with your finger. (Your kitchen will also smell incredible.) Don't Over-Bake. If you leave them in the oven too long, it can cause your bars to crack.

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.

Do lemon bars need to be refrigerated? 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.

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.

Remove your lemon bars from the oven before they turn brown on top. Browning means they're over-cooked, and the custard mixture can curdle. They will be pale yellow, only very slightly jiggly and will not hold a fingerprint when they are done.

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.)

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.

Why aren't my lemon bars setting? ›

Ratio of Liquid to Thickener: If the recipe doesn't have the right balance of eggs (which act as a thickener) to liquid (lemon juice), the filling won't set properly. Solution: Ensure your recipe has enough eggs to set the lemon mixture. A good rule of thumb is about 2 large eggs per 1/2 cup of lemon juice.

5. My cake has sunk in the middle. There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent.

To prevent excessive fruit drop, make sure to water deeply and frequently during hot spells. Mulching around your tree can help protect the tree from drying out between watering and subsequently protect against the loss of immature fruit.

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.

It is natural for citrus to shed flowers and fruit it is it too much for the tree to support, don't be surprised if the flowers or small fruit fall off, this is natural. As for the leaves, the tree will bounce back, you will find it will come back into leaf.