When did the lemons adopt the same belief as the sun?
Pablo Neruda
The idea behind this recipe, which is a classic in the United States, but hardly recognized in my area, is brilliant. Two of the most delectable items in existence – shortbread and lemon curd – combined in a manner that enhances both and makes me crave them even as I type!
I am puzzled as to why in Britain, the nation known for lemon curd and lemon meringue pudding, and the birthplace of shortbread, lemon bars weren’t incorporated into the national cuisine and then brought to Australia for generations to relish. Ultimately, it was the R&D team at Betty Crocker in America that brought the lemon bar into existence. While a recipe for a lemon bar appeared in the August 27, 1962 edition of the Chicago Daily Tribune, submitted by Mrs. Eleanore Mickelson for the “Today’s $5 Favorite Recipe” section, Betty Crocker is credited with publishing the first documented recipe in a cookbook; the Betty Crocker Cooky Book in 1963. It quickly gained immense popularity. There are countless recipes available, each with minor variations in the proportions of lemon or eggs, or the ratio of curd to shortbread.
My recipe is packed with zesty goodness, quite tangy, and features a rich shortbread base for the curd filling. You could slightly reduce the lemon juice if it’s too tart, but I believe it’s just right as is. Sprinkled with powdered sugar, they make a lovely treat for afternoon tea.
Serving Size: 16
- 150g unsalted butter, cut into pieces
- 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
- scant 1/4 cup plain flour
- 1 1/4 cups caster sugar
- 2/3 cup lemon juice
Start by preheating the oven to 180C. Line a 20 cm x 20 cm slice pan with silicone paper, leaving a 2 cm overhang on each side. Combine the butter, vanilla, sugar, and flour in a food processor bowl and pulse until you obtain a soft, crumbly dough. Transfer it to the prepared pan and press it evenly across the base using your fingertips. Bake for 15 to 20 minutes or until golden. While the base is baking, whisk the eggs, flour, sugar, and lemon together until it’s smooth. Carefully pour this mixture over the base and bake for another 15 minutes or until it’s just set. Let it cool completely in the pan before dusting with icing sugar. Slice it into squares or rectangles as desired.
**Irresistible Lemon Bars Recipe: A Tangy Treat**
Lemon bars are a quintessential dessert that skillfully balances sweet and tangy flavors, making them a beloved choice among numerous dessert lovers. These delightful creations feature a rich shortbread crust adorned with a velvety lemon filling, providing a refreshing and satisfying taste. Whether you’re organizing a gathering or simply yearning for a zesty dessert, this lemon bars recipe is bound to impress.
**Ingredients:**
*For the Crust:*
– 1 cup (2 sticks) 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
– 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
– Zest of 2 lemons
– Powdered sugar, for dusting
**Instructions:**
1. **Preheat the Oven:**
Heat 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 sizable mixing bowl, beat together the softened butter and granulated sugar until light and airy. Gradually incorporate the flour and salt, mixing until a crumbly dough develops. Press the dough evenly into the bottom of the prepared baking dish to form the crust.
3. **Bake the Crust:**
Bake the crust in the preheated oven for 15-20 minutes, or until it turns a light golden color. Remove it from the oven and let it cool slightly.
4. **Make the Lemon Filling:**
In another mixing bowl, combine the granulated sugar and flour. Add the eggs, lemon juice, and lemon zest, whisking until the mix is smooth and well-blended.
5. **Assemble the Lemon Bars:**
Pour the lemon filling over the pre-baked crust, leveling it out with a spatula. Place the pan back in the oven and bake for an additional 20-25 minutes, or until the filling sets and the edges turn lightly golden.
6. **Cool and Serve:**
Let the lemon bars cool thoroughly in the pan. Once cooled, sprinkle the top with powdered sugar. Use a sharp knife to cut the bars into squares or rectangles.
7. **Storage:**
Preserve any remaining lemon bars in an airtight container in the refrigerator for up to a week. They can also be frozen for extended storage.
**Tips for Ideal Lemon Bars:**
– **Fresh Lemons:** For optimal flavor, utilize freshly squeezed lemon juice and zest. Bottled lemon juice lacks the vibrant taste that fresh lemons provide.
– **Even Baking:** To ensure an even bake, spread the crust and filling uniformly in the pan. This will promote a consistent texture and prevent any portions from being undercooked or overcooked.
– **Cooling Time:** Give the lemon bars ample time to cool completely before cutting. This will help the filling to set properly and facilitate easier slicing.
Lemon bars are a scrumptious treat that can be relished throughout the year. Their bright, tangy flavor renders them a refreshing dessert choice suitable for any occasion. Whether you’re a seasoned baker or a novice, this recipe is straightforward to follow and produces delightful results. Savor the zesty delight of homemade lemon bars with loved ones!
sparta