I finally got my lemon bars to stop weeping by doing the exact opposite of what the recipe said

For months, my lemon bars were a soupy mess on top, even after cooling overnight. The recipe said to bake the curd for 25 minutes at 350, but I was desperate. Last Saturday, I baked them for 45 minutes at 300 instead. The top set PERFECTLY and they cut into clean squares. Has anyone else had to completely ignore the bake time to fix a recipe?

2 comments

2 Comments

ericschmidt1d ago

Is it really that big of a deal if they're a little wet?

adamellis1d ago

Honestly thought the same for years. Then my phone got ruined by a tiny splash that seemed fine at the time. Learned the hard way it's just not worth the risk.