Baking question!

9 years ago

Today my oldest requested Lemon Bars. I have a few recipes and the last time my youngest made them.

You make the crust, press into the greased pan and bake for 15 minutes. You then put the lemon filling on top and bake for 20 more.

I let it cool then put the pan in the fridge. When my DD tried to cut one, it was stuck to the pan. We let it sit out for an hour and then it was easier to cut into the squares.

So, Should I have cut them after they cooled, then refrigerated them? Would the crust break if I did it then?

opinions, please!

They came out delicious BTW but if I keep this recipe I want to remind myself what I should be doing for easier removal.

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Comments (6)

dees_1
9 years ago
The best way to do it is line your pan with an aluminum foil sling. The sling needs to be two separate pieces that go in different directions. After the bars have cooled, you remove the sling, set it on a cutting board and remove the foil. Take a long knife and cut into squares.

I can dig up the exact measurements for the sling to use in an 8x8 pan if you need it. I want to say it is around 14 inches long.
duluthinbloomz4
9 years ago
Or you can heavily grease the bottom of the pan and on up the sides a bit.

Been using an old recipe for years - the one step missing on the index card is greasing the pan.
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party_music50
9 years ago
hmmmmm.... I make those kind of lemon bars all the time and I don't even bother to grease the pan because the crust has so much butter in it and I've never had the crust stick. That said, I always use butter in the crust and a glass pan for baking. Assuming your recipe is the same/similar, I do think it would be fine to cut after cooling and then refrigerate... but I don't think it's the refrigeration that's causing the sticking. (?)
ellendi
Original Author
9 years ago
Thanks everyone. Some good suggestions. I actually looked up the other recipe that I had and that onebsaid to cut after it cools. My recipe didn't mention what to do after it cools.
Jasdip
9 years ago
I make butter tart squares, and it too uses a shortbread crust. I line the pan with parchment, up the sides. Lift the whole thing out, let it cool and cut into squares.
oldfixer
9 years ago
Sounds like you did fine. Repeat the process.

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Baking question!

Comments (6)

dees_1

duluthinbloomz4

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Baking question!

Comments (6)

dees_1

duluthinbloomz4

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