Vegan Lemon Bars - Creamy, Delicious Recipe! (2024)

FAQs

Why do my lemon bars taste eggy? ›

As soon as it's done, take the pan out of the oven. This will ensure that the lemon curd is baked enough so that it holds it's shape, but not overbaked – otherwise your lemon bars will be rubbery and can taste more eggy too. Thirdly, this recipe uses a traditional shortbread crust for the base of the lemon bars.

To avoid them being too gooey make sure you allow them to set completely when you take them out of the oven. You know when lemon bars are done when you move the pan a bit and they don't jiggle. You should cut the lemon bars when they are completely cool.

Ingredients. Recipes vary slightly, but lemon bar recipes call for lemon juice, and many suggest fresh squeezed. Other ingredients include butter, white sugar, flour, eggs, and salt.

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.

Acidic ingredients can cause the metallic pots or spoons to leach into the ingredients. Whenever making things with lemon, vinegar or other highly acidic ingredients it is best to stick with heatproof glass bowls and pans, stainless steel pots and silicone utensils.

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).

This will keep them from spreading and becoming sticky. Can you rebake undercooked lemon bars? Results may vary, but it's worth a shot! Throw them back in the oven at the original temperature and rotate every 5 minutes until it appears done.

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.

Key Tips. Don't bake in aluminum foil or directly in an aluminum pan. Aluminum will react with the acidic lemon juice and give the bars a metallic taste and can even affect the color.

To Keep Powdered Sugar from Melting, Add Cornstarch

You don't want to add too much cornstarch, though: At a certain point you'll be dusting the top of your cake with cornstarch instead of powdered sugar — and we don't want that! So go slow and be conservative with the amount of cornstarch you add.

What are the white chunks in bottled lemon juice? ›

Basically, its the white stuff inside the lemon. Little tiny bits of lemon. Many commercial juice preparers will include the zest ground very fine as it has a lot of oil and flavour. This is why many juices say 'with bits' rather than 'with pulp'.

A sharp, serrated knife is the best choice for cutting lemon bars. The serrated edge helps to cleanly slice through the crust and filling without crushing or crumbling the bars.

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.)

Infuse with Spices & Vanilla Essence

If your batter tastes slightly off or a little eggy, then trust your instincts and tweak your recipe. Infuse your cake mix with a dash of coffee mixed with a little water (this will add a nutty flavour and balance the sweetness) or add an extra measure of vanilla essence or extract.

One way is to add more chocolate to the recipe. This will help to mask the egg flavor. Another way is to add a bit of vanilla extract to the recipe. This will also help to mask the egg flavor.

An eggy-tasting cake can be due to not incorporating enough air when combining the sugar and eggs together. Be sure to whisk the sugar and egg(s) until the mix is pale and foamy, and the mixture forms ribbons.

To tell if lemon bars are done, look for a light golden-brown color on the edges and top, a firm and set filling that doesn't jiggle, and a toothpick inserted into the center that comes out mostly clean. The bars may puff up slightly and then settle back down, and the crust should pull away from the pan's sides.