Comments on: Lemon Bars! https://www.janespatisserie.com/2020/07/18/lemon-bars/ Thu, 06 Feb 2025 09:36:50 +0000 hourly 1 By: Jane's Patisserie https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-152390 Thu, 06 Feb 2025 09:36:50 +0000 https://www.janespatisserie.com/?p=16104#comment-152390 In reply to Sonia.

Hey! Ah okay, it may mean you just needed a little more baking time for the base as well as the top – it will be safe to eat however, so don’t worry for this time xx

]]> By: Sonia https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-152386 Thu, 06 Feb 2025 08:15:10 +0000 https://www.janespatisserie.com/?p=16104#comment-152386 5 stars
I recently made these and made them gluten free – they taste amazing and the base isn’t dry at all (as can sometimes be the case with gf flour swap). However, my curd isn’t as set as I would like, perfect consistency around the edge, a bit too lose in the middle. I hadn’t realised this until I had cooled it and I put the whole thing in the freezer to see if that would help. Because it tastes epic, I don’t want to throw it out, is it safe to eat slightly runny or is it safe to defrost and reheat?

]]> By: Nicolé https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-149134 Tue, 10 Dec 2024 09:42:42 +0000 https://www.janespatisserie.com/?p=16104#comment-149134 5 stars
Can I substitute plain flour for gluten free plain flour? I need to make these for work but want to make them gluten free. 🙂 I’ve made the recipe loads before but this will be the first time changing the shortbread base

]]> By: Mary Alagna https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-138903 Mon, 03 Jun 2024 16:05:04 +0000 https://www.janespatisserie.com/?p=16104#comment-138903 Can cornstarch be used instead of flour to thicken the curd? I’m thinking it would turn out a little more jelly like?

]]> By: Hannah https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-138592 Thu, 23 May 2024 16:09:42 +0000 https://www.janespatisserie.com/?p=16104#comment-138592 In reply to Laura.

Hi
Can I use shop bought lemon curd for the filling rather than making my own? I have some to use up and these sound amazing.
Thanks
Hannab

]]> By: Jane's Patisserie https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-137716 Wed, 08 May 2024 10:57:24 +0000 https://www.janespatisserie.com/?p=16104#comment-137716 In reply to Kirsty.

Hiya! This can happen if you whisk too much air into the curd mixture so it bakes oddly. Try whisking less or stirring with a spatula, or let the mixture sit for 15 minutes before adding to the shortbread to let the air disappear somewhat before baking to prevent this x

]]> By: Kirsty https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-133121 Mon, 19 Feb 2024 20:14:27 +0000 https://www.janespatisserie.com/?p=16104#comment-133121 4 stars
Hi Jane. I baked this yesterday from the recipe book I bought. They taste lovely but I’ve had an issue with how they look.

They have a thick layer on the top which started to burn and can peel off easily from the curd underneath. The curd itself is very sticky and resembles wallpaper paste. The mixture wasn’t wobbly when I took it out. After the specified cooking time, it looked like this so I left it in a bit longer and it didn’t help. Oven was set at the right temperature.

I followed the recipe exactly so not sure what happened? I don’t want them to come out like this again, please could you advise? I’m hoping they were still ok to eat!

As a separate note, I LOVE YOUR RECIPES. if I bake anything, I always use your recipes and yours only! Everyone absolutely loves them and ask if im secretly a professional, as well as asking for all the recipes.

Thank you!

]]> By: Amy https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-124410 Sun, 10 Sep 2023 15:51:29 +0000 https://www.janespatisserie.com/?p=16104#comment-124410 In reply to Pam.

Hi,

Yes mind had a thick skin on too, then lemon deliciousness under that. They tasted great, just a strange texture xx

]]> By: Stig https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-117304 Sat, 11 Mar 2023 14:00:48 +0000 https://www.janespatisserie.com/?p=16104#comment-117304 In reply to Emma.

I have made this a couple of times and I personally leave it in the oven a little longer to go golden-brown on top. I’m almost certain the topping is deliberate as it makes a thin cakey layer on top. Deliciously fantastic bake, thank you Jane!

]]> By: Jane's Patisserie https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-116289 Fri, 17 Feb 2023 11:14:06 +0000 https://www.janespatisserie.com/?p=16104#comment-116289 In reply to Laura.

Hiya! No, Jane recommends always using butter for shortbread! Hope this helps! x

]]> By: Laura https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-116248 Thu, 16 Feb 2023 20:04:21 +0000 https://www.janespatisserie.com/?p=16104#comment-116248 Hello,
Can you use baking spread instead of butter to make the shortbread base, like you can in your shortbread hearts?
Thank you 🙂

]]> By: Jane's Patisserie https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-114405 Tue, 03 Jan 2023 14:45:09 +0000 https://www.janespatisserie.com/?p=16104#comment-114405 In reply to Nicky.

Hiya! This just sounds like they needed baking for slightly longer. Hope this helps! x

]]> By: Nicky https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-114055 Mon, 26 Dec 2022 07:57:26 +0000 https://www.janespatisserie.com/?p=16104#comment-114055 Hi I’ve tried to make these, they’ve ended up very sticky and a bit sloppy. I used 4 lemons juice which wasn’t quite enough juice. Are they meant to be firm? If so would i need more lemon juice or could i have done something wrong?

]]> By: Jane's Patisserie https://www.janespatisserie.com/2020/07/18/lemon-bars/#comment-105352 Tue, 26 Jul 2022 13:31:45 +0000 https://www.janespatisserie.com/?p=16104#comment-105352 In reply to Maria.

Hiya! They would have to be kept in somewhere cool, such as a cupboard – and try freezing before slicing? Hope this helps! x

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