What’s the Best Way to Neatly Slice Lemon Bars? (2024)

FAQs

What’s the Best Way to Neatly Slice Lemon Bars? ›

Editor: Try lining the pan with parchment paper instead of wax paper and leave some paper hanging over the sides of the pan so you can lift the bars out.

Editor: Try lining the pan with parchment paper instead of wax paper and leave some paper hanging over the sides of the pan so you can lift the bars out.

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.

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).

Dusting the knife with powdered sugar before cutting lemon bars can help to reduce sticking and create cleaner cuts. However, this is optional and depends on personal preference. If you prefer a more polished appearance on the bars, you can lightly dust the knife before each cut.

Hold your clean lemon or lime on its side and slice off the top and bottom. Stand your fruit up vertically and cut in half. Remove the seeds that you can see. Lay each half on the cutting board – one cut side down – and slice into desired wedge sizes.