- Lemon bars are created by pressing a crumb mixture into the bottom of a pan and then pouring a lemon filling on top of the crust. This lemon filling is very sticky, especially when hot, and can cause difficulties when attempting to remove the lemon bars from a metal or glass pan. Silicone bakeware helps eliminate this problem due to the flexible nature of the pans. The silicone can be bent away from the lemon bars, causing them to pop out easily without leaving behind a mess or breaking the bars into smaller pieces.
- While the flexibility of silicone bakeware can be a benefit, there are negative aspects to this feature. A metal baking sheet is usually necessary to provide support to the silicone bakeware during baking. Failure to use a metal baking sheet could cause the silicone bakeware to become distorted during baking in order to accommodate the lemon bars. While this should not affect the flavor of the bars, it could cause them to look unattractive or badly formed.
- Cut 3/4 cup butter into a mixture of 2 cups flour, 2 tbsp. cornstarch and 1/2 cup confectioner's sugar to create the crust of the lemon bars. Press this mixture into a 8-or-9 inch square silicone baking pan and bake for 18 to 20 minutes in a 350 degree F oven. The crust should be golden at the edges when it is ready for the next step. Blend together 4 eggs, 1 1/2 cups sugar, 3 tbsp. flour, 3/4 cup lemon juice and 1/4 cup half-and-half until the mixture is uniform in color and consistency. Pour this mixture over the prepared crust and bake for an additional 18 to 20 minutes. Remove the lemon bars from the oven when the center is set, before the top begins to brown. Allow the lemon bars to cool in the silicone bakeware before removing them from the pan and cutting into serving-sized pieces. Sprinkle the top of the lemon bars with powdered sugar for extra flavor and decorative purposes.
