When did the lemons adopt the same belief as the sun?
Pablo Neruda
The idea behind this recipe, a key element in American cuisine but relatively unfamiliar in my area, is brilliant. Two of the tastiest items in existence – shortbread and lemon curd – combined in a manner that enhances both and makes my mouth water as I write this!
I am puzzled as to why in Britain, the birthplace of lemon curd and lemon delicious pudding, as well as shortbread, the lemon bar wasn’t integrated into the traditional food culture, which could then have been enjoyed in Australia for decades. Instead, it was the research and development team at Betty Crocker in the U.S. that brought the lemon bar into existence. Although a lemon bar recipe had appeared in the August 27, 1962 edition of the Chicago Daily Tribune, submitted by Mrs. Eleanore Mickelson for the “Today’s $5 Favorite Recipe” column, the first recognized recipe was published in a cookbook, the Betty Crocker Cooky Book, in 1963. It became an instant sensation. Numerous recipes exist, each with slight variations in the lemon or egg amounts, or the ratio of curd to shortbread.
This recipe is overflowing with lemony delight, rather tart, and features a rich shortbread base for the curd filling. If you find it too sour, you can slightly decrease the lemon juice, but I think it’s just right as is. Dusted with icing sugar, they are 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
- barely 1/4 cup plain flour
- 1 1/4 cups caster sugar
- 2/3 cup lemon juice
Preheat your oven to 180C. Line a 20 cm x 20 cm slice tin with baking paper, ensuring a 2 cm overhang on all sides. Add the butter, vanilla, sugar, and flour into the food processor bowl and pulse until a soft and crumbly dough is created. Transfer to the prepared tin and press it down evenly with your fingers. Bake for 15 to 20 minutes, or until golden brown. As the base bakes, whisk the eggs, flour, sugar, and lemon together until smooth. Carefully pour over the baked base and bake for an additional 15 minutes or until just set. Allow to cool completely in the tin before dusting with icing sugar. Cut into squares or rectangles as the fancy strikes you.
**Scrumptious Lemon Bars Recipe: A Tangy Treat**
Lemon bars are a timeless dessert that fuses the zesty taste of lemons with a sweet, buttery crust. This delight is ideal for any occasion, from a laid-back family gathering to an elegant dinner party. Here’s an all-inclusive guide to creating mouthwatering lemon bars that will tantalize your taste buds.
**Ingredients:**
*For the Crust:*
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
– 1/4 teaspoon salt
*For the Lemon Filling:*
– 1 1/2 cups granulated sugar
– 1/4 cup all-purpose flour
– 4 large eggs
– Zest of 2 lemons
– 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
– Powdered sugar, for dusting
**Instructions:**
1. **Preheat the Oven:**
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
2. **Prepare the Crust:**
In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually mix in the flour and salt until a crumbly dough is formed. Press the dough evenly into the bottom of the prepared baking dish, reaching the edges.
3. **Bake the Crust:**
Place the crust into the preheated oven and bake for 15-20 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
4. **Make the Lemon Filling:**
In a large mixing bowl, whisk together the granulated sugar and flour. Add the eggs one at a time, whisking until fully blended. Stir in the lemon zest and freshly squeezed lemon juice, mixing until smooth and well combined.
5. **Pour and Bake:**
Pour the lemon filling over the slightly cooled crust, spreading it evenly. Return the dish to the oven and bake for an additional 20-25 minutes, or until the filling is set and the edges are lightly golden.
6. **Cool and Serve:**
Take the lemon bars out of the oven and let them cool completely in the baking dish. Once cooled, place the dish in the refrigerator and chill for at least 2 hours to allow the filling to firm up.
7. **Finish and Enjoy:**
Before serving, dust the top of the lemon bars with powdered sugar. Use a sharp knife to cut them into squares or rectangles. For neat edges, wipe the knife with a damp cloth between cuts.
**Tips for Perfect Lemon Bars:**
– **Fresh Lemons:** Always choose fresh lemons for the juice and zest to achieve the most vibrant flavor. Bottled lemon juice doesn’t have the same freshness.
– **Room Temperature Ingredients:** Make sure that your butter and eggs are at room temperature to facilitate easier mixing and create a smoother filling.
– **Chill Time:** Allowing the bars to chill in the refrigerator is essential for setting the filling and simplifying the slicing process.
Lemon bars are a delightful mix of sweet and tart, making them a refreshing dessert choice. Regardless of your baking experience, this recipe is easy to follow and delivers delicious results every time. Enjoy these lemon bars with a cup of tea or coffee, or present them as a bright conclusion to any meal.