When did the lemons adopt the same belief as the sun?
Pablo Neruda
The idea behind this recipe, which is widely popular in America, yet rather unfamiliar in my region, is brilliant. Combining two of the most delectable treats – shortbread and lemon curd – in a manner that enhances both and makes my mouth water even as I type this!
I’m puzzled as to why in Britain, the land famed for lemon curd and lemon delicious pudding, as well as shortbread, the lemon bar didn’t become a staple of the national cuisine before making its way to Australia for generations to savor. Nevertheless, it was the R&D team at Betty Crocker in the United States who brought the lemon bar into existence. Although a lemon bar recipe had appeared in the August 27, 1962 issue of the Chicago Daily Tribune, credited to Mrs. Eleanore Mickelson for its “Today’s $5 Favorite Recipe” column, Betty Crocker introduced the first known recipe in a cookbook; the Betty Crocker Cooky Book in 1963. It quickly gained immense popularity. There are numerous recipes available, all featuring slight variations in lemon or egg quantities, or the ratio of curd to shortbread.
My recipe is bursting with lemon flavor, delightfully tangy, with a luxurious shortbread crust serving as the foundation for the curd filling. You can lessen the lemon juice a bit if it tastes too tart, but I believe it’s just right as it stands. Sprinkled with icing sugar, they make a charming treat for afternoon tea.
Makes 16
- 150g unsalted butter, diced
- 1/2 teaspoon vanilla extract
- 1/3 cup caster sugar
- 1 1/3 cups plain flour
- Icing sugar mixture, for serving
Lemon topping:
- 4 eggs
- just under 1/4 cup plain flour
- 1 1/4 cups caster sugar
- 2/3 cup lemon juice
Preheat the oven to 180C. Line a 20 cm x 20 cm slice pan with baking paper, allowing a 2 cm overhang on all sides. In a food processor, combine the butter, vanilla, sugar, and flour, pulsing until a soft and crumbly dough appears. Spread evenly into the prepared pan, pressing down gently with your fingers to ensure an even base. Bake for 15 to 20 minutes or until golden. While the base bakes, whisk together the eggs, flour, sugar, and lemon until smooth. Carefully pour the mixture over the baked base and return it to the oven for an additional 15 minutes or until just set. Allow to cool completely in the pan before dusting with icing sugar. Cut into squares or rectangles as desired.
**Zesty and Creamy Lemon Bars Recipe: An Ideal Fusion of Sweet and Tangy**
Lemon bars are a timeless dessert offering a delightful mix of bold, zesty lemon flavor alongside a decadent, creamy filling, all resting on a buttery shortbread foundation. They are an ideal indulgence for any event, whether you’re throwing a summer festivity, in search of a rejuvenating dessert, or merely yearning for something sweet and tangy. This article will walk you through a foolproof recipe for crafting zesty and creamy lemon bars that will enchant your taste buds.
### Why Lemon Bars Are So Beloved
Lemon bars have held a cherished place in dessert culture for years, attributed to their exquisite balance of flavors. The tartness from the lemon filling beautifully counteracts the sweetness from the sugar, while the buttery shortbread crust offers a satisfying, crumbly base. The creamy consistency of the lemon filling contributes a touch of luxury, making every bite a delightful experience. Plus, they are simple to prepare and require only a few ingredients, making them a favorite recipe for both novice and skilled bakers.
### Ingredients for Zesty and Creamy Lemon Bars
Before jumping into the recipe, let’s review the ingredients you’ll need. Most of these are pantry staples, so you might already have them!
#### For the Shortbread Crust:
– **1 cup (2 sticks) unsalted butter**, softened
– **2 cups all-purpose flour**
– **1/2 cup powdered sugar**
– **1/4 teaspoon salt**
– **1 teaspoon vanilla extract** (optional, for enhanced flavor)
#### For the Lemon Filling:
– **1 1/2 cups granulated sugar**
– **4 large eggs**
– **1/2 cup freshly squeezed lemon juice** (about 2-3 lemons)
– **Zest of 2 lemons** (for added zing)
– **1/4 cup all-purpose flour**
– **1/2 teaspoon baking powder**
– **A pinch of salt**
– **Powdered sugar for dusting** (optional, for presentation)
### Step-by-Step Instructions
#### Step 1: Prepare the Shortbread Crust
1. **Preheat your oven** to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment for easy removal.
2. In a large mixing bowl, **cream the softened butter and powdered sugar** until light and fluffy. This helps create a tender, melt-in-your-mouth crust.
3. Incorporate the **flour, salt, and vanilla extract** (if using) into the butter mixture. Mix until the dough forms a crumbly texture.
4. **Spread the dough** evenly across the bottom of the prepared pan, ensuring it’s tightly packed and reaches all corners.
5. **Bake the crust** for 15-20 minutes, or until it turns a light golden around the edges. Once done, remove it from the oven and let it cool slightly while you make the lemon filling.
#### Step 2: Prepare the Lemon Filling
1. While the crust bakes, whisk together the **sugar, eggs, lemon juice, and lemon zest** in a medium bowl. The zest will contribute an extra citrusy punch, enhancing the overall flavor.
2. In a separate small bowl, combine the **flour, baking powder, and a pinch of salt**. Gradually fold this dry blend into the lemon mixture until smooth and fully incorporated. The flour acts as a thickener, while the baking powder provides a little rise.
3. Pour the lemon filling over the pre-baked shortbread crust, spreading it evenly.
#### Step 3: Bake the Lemon Bars
1. Return the pan to the oven and **bake for an additional 20-25 minutes**, or until the filling is set and no longer shakes in the center. The top should exhibit a slight golden hue, but be cautious not to overbake, as you desire a creamy filling.
2. Take the lemon bars out of the oven and allow them to cool completely in the pan. After cooling, transfer the pan to the refrigerator, letting it chill for at least 1-2 hours. Chilling ensures the bars solidify and makes slicing easier.
#### Step 4: Cut and Serve
1. Once completely chilled, use a sharp knife to slice the bars into squares or rectangles. For precision, wipe the knife with a damp cloth between cuts.
2. **Dust the top with powdered sugar** for an elegant touch and added sweetness. This step is optional but highly suggested for a lovely presentation.
### Tips for Impeccable Lemon Bars
– **Opt for fresh lemons**: Freshly squeezed lemon juice and zest are essential for that bright, zesty flavor. Bottled lemon juice won’t give you the same freshness.