When did the lemons adopt the same creed as the sun?
Pablo Neruda
This recipe’s idea, a mainstay in America yet somewhat unfamiliar in my region, is brilliant. Two of the world’s most delectable treats – shortbread and lemon curd – come together in a manner that enhances both and makes my mouth water even as I type this!
I’m puzzled why in Britain, known for lemon curd and lemon delicious pudding, and the birthplace of shortbread, the lemon bar did not become ingrained in the national cuisine, passed on to Australia to relish for years. However, it was the R&D team at Betty Crocker in the U.S. that brought the lemon bar to fruition. While a lemon bar recipe appeared in the August 27, 1962 issue of the Chicago Daily Tribune contributed by Mrs. Eleanore Mickelson for its “Today’s $5 Favorite Recipe” section, Betty Crocker introduced the first documented recipe in a cookbook; the Betty Crocker Cooky Book in 1963. It swiftly gained immense popularity. Numerous recipes exist, each varying slightly in the amount of lemon or eggs, or the ratio of curd to shortbread.
My recipe is bursting with lemon flavor, quite tangy, and features a rich shortbread crust that serves as the base for the curd filling. You can slightly decrease the lemon juice if it is overly sour, but I find it perfect as is. Sprinkled with powdered sugar, they make a wonderful afternoon tea indulgence.
Yields 16
- 150g unsalted butter, diced
- 1/2 teaspoon vanilla extract
- 1/3 cup caster sugar
- 1 1/3 cups plain flour
- Powdered sugar for serving
Lemon topping:
- 4 eggs
- scant 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 parchment paper, leaving a 2 cm overhang on all edges. Combine the butter, vanilla, sugar, and flour in a food processor bowl and pulse until a soft, crumbly dough forms. Transfer to the prepared pan and press with your fingertips to evenly spread across the base. Bake for 15 to 20 minutes or until golden. While the base bakes, whisk the eggs, flour, sugar, and lemon together until smooth. Gently pour over the base and bake for an additional 15 minutes or until just set. Allow to cool completely in the pan before dusting with powdered sugar. Carefully cut into squares or rectangles as desired.
Title: The Tangy Delight of Exquisitely Tart Lemon Bars
Lemon bars are a timeless dessert that has won over many with their ideal blend of sweet and tart flavors. These delightful confections are a fixture at gatherings, potlucks, and festive celebrations, providing a refreshing citrus burst that enhances any occasion. In this piece, we explore the realm of lemon bars, examining their backstory, components, and the keys to crafting the ideal batch.
## A Snapshot of Lemon Bar History
The precise beginnings of lemon bars are somewhat unclear, but they are thought to have originated in the United States during the mid-20th century. Their surge in popularity paralleled the greater availability of lemons and the rising trend of home baking. Lemon bars quickly became beloved for their straightforwardness and the lively flavor they contributed to dessert spreads.
## The Key Ingredients
At the core of any excellent lemon bar recipe are several vital components that unite to form their signature flavor and texture:
1. **Lemons**: Freshly squeezed lemon juice is crucial for obtaining the bright, tart flavor that characterizes lemon bars. The zest of the lemon also contributes an additional layer of citrusy aroma and taste.
2. **Sugar**: Essential for balancing the sharpness of the lemons, sugar is key for crafting a sweet, irresistible filling.
3. **Eggs**: Eggs lend structure and richness to the lemon filling, turning it into a smooth, custard-like layer.
4. **Flour**: Incorporated in both the crust and filling, flour aids in binding the ingredients and achieving the desired consistency.
5. **Butter**: A buttery shortbread crust forms the foundation of a good lemon bar, providing a crumbly texture that contrasts beautifully with the creamy filling.
## Crafting the Ideal Lemon Bars
Making the perfect lemon bars involves a few straightforward steps, yet meticulous attention can greatly enhance the result:
### 1. Preparing the Crust
Start by preparing the shortbread crust. Mix flour, sugar, and chilled butter, cutting the butter into the dry mixture until it resembles coarse crumbs. Press this mix into the bottom of a baking dish and bake until lightly golden. This step ensures a solid base that supports the filling without turning soggy.
### 2. Creating the Filling
For the filling, whisk together eggs, sugar, lemon juice, lemon zest, and a touch of flour. The flour helps thicken the mixture as it bakes, resulting in a rich, custard-like texture. Pour the filling over the pre-baked crust.
### 3. Baking to Perfection
Bake the bars until the filling is set and slightly firm to the touch. Watch for overbaking, as it can result in a rubbery consistency. Once baked, let the bars cool completely before slicing.
### 4. Final Touches
A sprinkle of powdered sugar on top adds a hint of sweetness and enhances the visual appeal. For an extra decorative flourish, consider adding thin lemon slices or a dusting of lemon zest.
## Success Tips
– **Utilize Fresh Lemons**: Freshly squeezed lemon juice and zest offer the best flavor. Steer clear of bottled lemon juice, which may lack the vibrant taste of fresh lemons.
– **Chill Before Cutting**: Allow the bars to cool fully and chill in the fridge for cleaner, more precise slices.
– **Explore Variations**: Think about adding a hint of vanilla or a dash of salt to the filling for an enhanced flavor profile.
## Conclusion
Deliciously tangy lemon bars celebrate the wonder of simple ingredients merging to create a dessert that is both refined and comforting. Whether savored as a refreshing summer treat or a bright surprise in the cold of winter, lemon bars are sure to enchant with their zesty flavor and delightful texture. So, gather your ingredients, preheat your oven, and indulge in the timeless pleasure of homemade lemon bars.
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