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When I was a kid, most of my friends liked chocolate chip cookies. I was the odd one out because I always preferred lemon bars. I would do anything to get my hands on lemon bars right out of the oven. In this article, you’ll find 10 great baking tips.

The first thing I like to make sure of when baking is to follow the recipe. You have to make sure you use the same size baking dish as listed in the recipe. Try not to vary. Any variations in baking pan size will throw off baking times and will affect the texture of the lemon bars. For example, if the pan is too large the dough will dry out and the bars will be too thin. On the contrary, if the pan is too small the lemon bars will become gummy in the center or more cakey than they should be. If you follow this tip, you’ll be happy with the results.

You can also line the baking pan with heavy duty aluminum foil to insure easier removal later and you’ll be glad you did because it’s a pain trying to get some baked goods out of the pan in a pretty manner. For best results be sure to extend the foil several inches over the pan leaving enough overhang on the two opposing ends to use as handles.

Everybody wants lemon bars that are pretty just like in the magazines. For bars that you can boast of and pretty enough to package up and give away, use a large sharp chef’s knife to trim away the outer dry edges of the bars before cutting them, wiping the blade clean with a damp towel after each cut will help keep them pretty. Follow this tip and you’ll be happy with the results.

Never use diet or whipped margarine or any product labeled “spread” in your lemon bars, the results will be awful. Like any other cookie dough, be sure once you add the flour to the batter (as well as other dry ingredients) you don’t over-mix the dough. Too much handling will develop the gluten in the flour producing tough bar cookies.

Try these awesome lemon bars.