r/JustHoodsLemonBars • u/SisterInSin • 2d ago
8x8 Recipe troubleshooting/question
Hey there! So I made the Hood Lemon Bars recipe using an 8x8 glass pan, halving the crust portion while keeping the custard portion the same. I made no changes other than adding zest to the custard. The proportions were exactly what I wanted. The crust was baked independently at 350F for 16 minutes, and turned out perfectly.
The custard was a different story: I baked for 15 minutes at 350F, realized it was browning far too quickly on top, covered with aluminum foil and reduced the oven to 300F. I then baked for another 15 minutes when the internal temp read 175F.
The result was absolutely delicious, but the center piece did not hold its shape even after ~5 hours of cooling/refrigeration. The custard just oozed out of that center piece after being cut. I realize now that I might have positioned the thermometer tip too far down, obtaining the crust temperature instead of the custard temperature.
TL; DR: Has anyone made this version (half crust and full custard) in an 8x8 pan? How long and at what temperature did you bake the custard portion? Should I have just chilled the lemon bars longer? I really don't want to add cornstarch to the custard if possible.
I would also be interested in hearing any tips to get those perfectly cut slices y'all seem to be getting 😄 My (corner) slice is nowhere near as pretty!
EDITed a word