Hi y’all, I tried making Stella’s lemon bars for the first time and not sure what I did wrong.
The custard is kinda runny and won’t hold shape too well. I think I didn’t cook long enough but wanted to ask to learn for the future
by Silver_Equivalent_19
16 Comments
I don’t have any advice but it looks delicious
I think you’re right about not cooking it quite long enough. That being said I’m guessing they were delicious because they were when I tried this recipe lol.
Nothing about these looks sad. The saddest part of this is me not being able to have a piece right now.
They look good, but definitely do
r/justhoodslemonbars. Perfect every time.
I would eat the living crap out of these.
The official dessert of bisexuals
They look great! Sprinkle some powdered sugar on top and they will be perfect.
They look like they weren’t cooled for long enough. I usually give them overnight before cutting into them. If you did give them that long, and they’re still too unstable, yeah, it might be you had a misstep in the cooking stage.
How do these compare to the Cook’s Illustrated lemon bars? That has been my go to recipe.
These look amazing. My lemon bars never turn out for some reason – the crust always floats to the top 😅
Mine was more runny when I did it. I was disappointed but it was still delicious. Yours looks great! Anyway, yeah, if you didn’t cook long enough that’s probably it, my mistake as well.
I had NOT read the title, and I genuinely thought “this picture makes me happy.”
So… yeah, not sad x)
I’ve had them come out exactly like this and they’re still great! Definitely recommend just cooking a bit longer. There is probably a range of temperatures that could be specified depending on how you like them.
I’ve occasionally had trouble getting lemon bars to set up. I’ve wondered if it has anything to do with the acid level/ripeness of the fruit. It’s kinda hard to tell with lemons.
I tried subbing meyer lemons once and it was an abject failure. Totally wrong texture.
I’ve found that even a few extra seconds of cooking these can make a huge difference — once you get to that 170ish range, things happen quickly. They look delicious though!
I typically freeze mine individually (but I do use allulose instead of sugar, so they might be freezing a little better because allulose acts like an invert sugar?) and that helps keep a solid structure. You could try that with one piece maybe?
These look great!