Foamy cakey layer on top of lemon squares
Every time I bake lemon bars (regardless of recipe), I seem to end up with a foamy cake-like layer on top of the lemon curd. I'm not really sure where I am going wrong, but it is definitely a technique over recipe thing because regardless of the recipe I have this problem.
EDIT: I make my own lemon curd, I don't buy it. Despite me varying recipes, and trying to vary my technique I still end up with a foamy cakey layer on top. The lemon mixture on top of my lemon bars consists of around (depending on recipe): 4 eggs, 300g sugar, juice of 2-3 lemons, zest and 55g flour.
Best Answer
I make my lemon squares the same way and get this top. I haven't noticed it effects the end result. I lowered my oven temp a bit to help with it, and it doesn't eliminate it, but it's thin and not overly browned. And once the powdered sugar is on top, no one is any wiser.
The only way I've seen to not have this is to do a stove top version that's finished in the oven.
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Why are my lemon bars foamy on top?
Getting rid of the white top layer: If you find your lemon bars bake up with a white, foamy layer on top, this is totally normal! According to Sally, this is a layer of air bubbles from the eggs rising to the surface.Why are my lemon bars eggy on top?
Why do Lemon Bars smell eggy? The recipe contains a large amount of eggs but this shouldn't make them have an eggy texture of smell eggy. Make sure you haven't skipped out on the zest and are using freshly squeezed lemon juice for the best flavour.What happens if you over bake lemon bars?
don't overbake the lemon bars- Overbaking lemon bars can actually cause your lemon curd to curdle and will give you an almost grainy texture. Make sure to watch your lemon bars and take them out of the oven when they pass the "jiggle test"- they should jiggle like firm jello when they are done.How do you know when lemon squares are done?
The way to check if the bars are finished baking is with the \u201c wiggle test.\u201d When you jiggle the pan, the curd should wiggle like firm jello\u2014anything looser and your lemon bars will fall apart once you cut them; if they don't wiggle at all, then the bars might be overcooked and grainy.How to Make the Perfect Lemon Bar Every Time- Kitchen Conundrums with Thomas Joseph
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Answer 2
Similar issue for me. BUT, I accidentally fixed it by placing plastic wrap over the finished but uncut tray to refrigerate it. When removed the wrap held the foam and lifted it off!
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