How to Store Lemon Bars

By Angela LaFollette

You don't have difficulty freezing lemon bars when you respect the egg. Lemon bars consist of lemon curd on a shortbread crust; shortbread freezes quickly, but the egg yolks in the curd take a little time because of their density. You have to give the bars some space on all sides so they freeze quickly and before you wrap them for long-term storage. For short-term storage, you only need to keep the pieces from sticking to each other and keep them cold.

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Add garnishes, such as confectioner's sugar, right before serving the lemon bars.


Step 1

Allow the lemon bars to cool completely and cover the pan with plastic wrap; don't slice the the lemon bars yet.

Step 2

Chill the bars in the refrigerator until firm, about 30 minutes. Slice the lemon bars after they firm up for clean, neat edges.

Step 3

Place the lemon bars in an airtight container, using parchment or wax paper to keep the stacks separate. Store the bars two to three days in the refrigerator.


Step 4

Let the lemon bars reach room temperature and place the lemon bars on a baking sheet.

Step 5

Place the baking sheet in the freezer until the bars freeze all the way through, about two to three hours.

Step 6

Wrap each lemon bar in plastic wrap and place them in a sealable freezer bag. Mark the date on the bag and use within one month for best quality.