Comments on: Lemon Bars with Shortbread Crust

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Mon, 25 Mar 2024 13:58:53 +0000

In reply to Alyssa. Hi Alyssa, we haven't tested a gluten-free version of these bars, but we'd recommend trying a 1:1 gluten free flour blend. Almond flour isn't always a 1:1 swap with all-purpose flour and would likely take some tweaking to get right. Let us know what you decide to try!

By: Alyssa

Alyssa — Mon, 25 Mar 2024 13:56:00 +0000

Looking forward to making this! I’m wondering if there’s a combination of flour you’d recommend to make it GF. I’m thinking I’d add a 1:1 GF flour blend to the lemon top, but would you recommend any blend of almond flour or 1:1 for the shortbread base? I think almond flour would taste great here but don’t want it to be too oily with the butter.

By: Jennifer

Jennifer — Sat, 23 Mar 2024 21:27:02 +0000

Excellent recipe! I halved it and needed to add an generous extra 1/4 cup of flour to the crust — which needed almost 30 minutes to start getting light brown around the edges. Following the recipe precisely, the batter for the crust was extremely wet (maybe for some reason due to me being in Costa Rica?). But with these two tweaks, the rest came together beautifully and the bars were super yummy!

By: Michelle @ Sally's Baking Recipes

Michelle @ Sally's Baking Recipes — Sat, 23 Mar 2024 18:46:07 +0000

In reply to Ellynn Szoke. Hi Ellynn, We put the dusting of confectioners’ sugar on top once the bars are cooled. We recommend that you use cupcake liners so that they are easier to remove from the pan. Enjoy!

By: Ellynn Szoke

Ellynn Szoke — Sat, 23 Mar 2024 17:45:59 +0000

This is my go-to recipe now! We love it. We double the shortbread because we love shortbread, but these are by are the best lemon squares ever! Two questions: any tricks to having the confectioner’s sugar stay in place? I have tried everything and it looks great for a few minutes and then melts into the lemon, even when cold. Also, have you ever found good paper square paper liners that fit these? Most I find are too small. Thanks!

By: Coni Johnston

Coni Johnston — Sat, 23 Mar 2024 12:01:43 +0000

This dessert was a fantastic success! Your expertise in describing the tips helped me to make a perfect bar!

By: Lexi @ Sally's Baking Recipes

Lexi @ Sally's Baking Recipes — Thu, 21 Mar 2024 19:16:49 +0000

In reply to Cat. Hi Cat, we’re sorry to hear your filling wouldn’t set! Did you change anything about the recipe or bake them in a different size pan? Were they cooled and chilled completely before you cut them? Be sure you are using conventional heat settings (not convection/fan heat) and if they are taking longer to bake in the center you can loosely cover the top with aluminum foil to prevent the top from browning before the center is cooked. Hope this helps for next time!

By: Cat

Cat — Thu, 21 Mar 2024 18:37:58 +0000

I have made this recipe before and I loved it!
However the past 2 times I have made it the middle has not set? I take it out of the oven after 25 minutes and it’s still liquid. I followed the recipe exactly.
Any idea why?