Cooking Tips For Lemon Bars

Most kids enjoy chocolate chip cookies or other types of cookies. Not many kids like lemon bars, but I sure did. I was kinda odd one out because I always preferred lemon bars. I still love lemon bars. I’d like to share with you 10 great baking tips.

When making lemon bars I pay close attention to the size of the pan called for because it’s very important not to go against the recipe. Any variations in baking pan size will throw off baking times and will affect the texture of the lemon bars. For example, if the pan is too large the dough will dry out and the bars will be too thin. On the contrary, if the pan is too small the lemon bars will become gummy in the center or more cakey than they should be.

Another tip is to use aluminum foil. Try lining the baking pan with heavy duty aluminum foil to insure easier removal later and you’ll be glad you did because it’s a pain trying to get some baked goods out of the pan in a pretty manner. For best results, be sure to extend the foil several inches over the pan leaving enough overhang on the two opposing ends to use as handles. If you don’t use aluminum foil, be sure to grease the baking pan heavily.

Lemon bars are only as good as they look. Try your best to pay attention to how the lemon bars. For bars that you can boast of and pretty enough to package up and give away, use a large sharp chef’s knife to trim away the outer dry edges of the bars before cutting them, wiping the blade clean with a damp towel after each cut will help keep them pretty. Be very gentle with the lemon bars, too.

Try not to use whipped margarine or any product labeled “spread” in your lemon bars, the results will be awful. Be sure not to over-mix the dough because this would be disastrous. Too much handling will develop the gluten in the flour producing tough bar cookies. The gentler the lemon bar handling, the tastier the lemon bars.

Try these awesome lemon bars.