How to Remove Lemon Bars from the Pan Successfully - A Comprehensive Tutorial

Having trouble removing your lemon bars from the tray? Does the crust get left behind? Are they absolutely hideous by the time they make it onto your plate? Suffer no longer! This lesson in bar removal will ensure that you get perfect lemon bars every time.

[@NancyEisele-kt4jm]

My lemon bars will be so much neater. Thank you for your expertise.

[@lvasquez2978]

You have no idea how helpful this video was to a lemon bar beginner 😂

[@jenpoynter10]

This brought me a lot of joy

[@elmini81sm]

That shirt improved my mental health by a few notches.

[@angelbabeasmr]

Okay I made lemon squares for Mother’s Day and this is the first time I’ve ever made ones that actually look presentable, thank you so much!

[@TrishaBMW4444]

You are HYSTERICAL! 😂🎉🎉

[@angelbabeasmr]

Oh my god. That egg clip 😵‍💫

[@heyitsme1994]

Great video! Should the lemon pan be cooled before cutting?

[@SakiDoingThings]

Yes! Lemon bars should be cooled before cutting, otherwise the filling will be too liquidy. I recommend letting the filling firm up in the fridge (but after letting the bars cool to room temperature first, to prevent the filling from cracking due to a sudden temperature drop).

[@honeybison]

this is incredible! thank you, girl!

[@rm3325]

Great vid !!!!!! 💖🍋

[@TrishaBMW4444]

WOW, Sweet girl This is soooo helpful! Elegantly, aseptic and victorious! 😂 I am 58 years old and just now REALLY attempting cooking. What a delight to come upon your tutorial today. Thanks!

[@dplovnick2857]

Love the shirt. Funny and informative tutorial and it will definitely elevate my effort. If you look right at the camera instead of to the left of it, the video would be perfect! How about providing the recipe for those nice looking lemon bars?

[@SakiDoingThings]

Haha I'm so bad at looking at the camera-I notice the same thing after I shot the video. The recipe I use is based on the Smitten Kitchen one. I use Meyer lemons and only 70% of the sugar from that recipe. smittenkitchen.com/2008/01/lemon-bars/

[@agracechase]

You are adorable and have a great sense of humor. Will let you know how the application of you tips turns out.

[@witchycrafter1037]

The butter- knife wrist slits made me subscribe!

[@carolbarraclough8714]

You ate adorable and I cant tell you how much I appreciate you doing this for us non pro u bakers!

[@SakiDoingThings]

Aww thanks! I'm glad people are actually getting some utility from my little tutorials!

[@amandaflores1543]

I love lemon bars but never make them because I crate a mess trying to get them out thanks for this

[@90nelsons]

Can you post info on the knife you use here, please?

[@SakiDoingThings]

Yes! For the plastic knife, I made a video about it: kzbin.info/www/bejne/f32cppKIoqtrbqM For the green knife that actually cuts, that's this one : housewares.kaiusa.com/pure-komachi-2-paring-3-5-with-sheath.html

[@tiahuggins]

You are very funny.

[@mkamps89]

Thank you for your thorough explanation! I just made these for the first time. I used a nonstick cookie sheet. Oops, guess I can’t cut with a knife. Also, do I chill bars first? Thank you

[@SakiDoingThings]

I definitely recommend chilling the lemon bars first; at the very least, they should be at room temperature-the lemon layer is too invicid otherwise. As for the nonstick cookie sheet, it's typically unnecessary if you're making the crust with a normal amount of butter-the butter itself acts as a nonstick agent. If you're doing a lowfat recipe though, instead of using jst a nonstick cookie sheet, you could always line it with parchment paper and then lift the whole thing out after it's cooled...and then just slice the bars on a cutting board.

[@copwatchImperial]

Just line your pan with parchment and remove everything from pan before slicing.

[@SakiDoingThings]

You're right-that does work for easy removal! But I find that the crust doesn't brown as nicely when it doesn't contact the pan directly, so I -stick- to my current method.

[@xrxqfq]

You're effing hilarious: fact! Questions: What's your lemon bar recipe? And WHERE can I get that cute-cute, tiny-tiny spatula? (pls+thx)

[@SakiDoingThings]

Thanks! The lemon bar recipe I use is a modified version of the one from Smitten Kitchen. I got my tiny spatula at a local restaurant supply store. You can find similar ones online by searching for "brownie spatula."

[@user-tu8vv7hc2v]

She needs to come to the point more quickly.

[@SakiDoingThings]

Sure. The most important part of the video is 0:56-1:00.