If your undercooked lemon bars are still raw and liquidy even after refrigeration, there are a few steps you can take to salvage them. Here's what you can do:
Return them to the oven: Preheat your oven to the same temperature as the original baking temperature (usually 350°F). Place the undercooked lemon bars back in the oven and bake them until the custard sets. Keep an eye on them and rotate the pan every 5 minutes to ensure even baking [1].
Increase the baking time: If the lemon bars are still raw and liquidy after returning them to the oven, you can try increasing the baking time. Keep them in the oven for a few more minutes, checking for the desired consistency. Be cautious not to overbake them, as they can become dry [1].
Adjust the baking temperature: If increasing the baking time doesn't help, you can try adjusting the baking temperature slightly. Lowering the temperature can help prevent the edges from overbaking while allowing the center to cook through. Experiment with a slightly lower temperature and monitor the bars closely [3].
Cut into smaller pieces: If the edges of the lemon bars are fully cooked but the center is still raw and liquidy, you can salvage the edges by cutting them into smaller pieces. This way, you can remove the undercooked center and enjoy the cooked edges [1].
Chill them longer: If the lemon bars are still too liquidy after baking, you can try refrigerating them for a longer period. Leave them in the fridge until the custard firms up as much as possible. This can help solidify the custard and improve the texture [1].
Remember, it's important to follow the recipe instructions regarding baking time and temperature to avoid undercooked lemon bars. However, if they do turn out undercooked, these steps can help salvage them.
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