When did the lemons adopt the same belief as the sun?
Pablo Neruda
The idea behind this recipe, which is a favorite in America yet not commonly recognized in my area, is brilliant. Two of the tastiest items in the world – shortbread and lemon curd – combined in a manner that enhances both and makes me crave them even as I write this!
I can’t understand why in Britain, the home of lemon curd and lemon delicious pudding, as well as shortbread, the lemon bar was never integrated into the national cuisine and then spread to Australia for countless generations to relish. Ultimately, it was the R&D team at Betty Crocker in the United States that brought the lemon bar into existence. Although a lemon bar recipe had appeared in the August 27, 1962 issue of the Chicago Daily Tribune, submitted by Mrs. Eleanore Mickelson for its “Today’s $5 Favorite Recipe” column, Betty Crocker presented the first documented recipe in a cookbook; the Betty Crocker Cooky Book in 1963. It quickly became immensely popular. Numerous recipes exist, all with slight variations in the quantity of lemon or eggs, or the ratio of curd to shortbread.
My version is packed with lemony flavor, quite tangy, and has a rich shortbread base for the curd filling. You could lessen the lemon juice a bit if it’s too tart, but I find it perfect as is. Sprinkled with icing sugar, they make a delightful treat for afternoon tea.
Makes 16
- 150g unsalted butter, chopped
- 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
Preheat your oven to 180C. Line a 20 cm x 20 cm slice tin with baking 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 into the prepared tin and press evenly across the base with your fingers. Bake for 15 to 20 minutes or until golden. While the base is baking, whisk together the eggs, flour, sugar, and lemon until smooth. Carefully pour this over the 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 according to your preference.
**Tasty Lemon Bars Recipe: A Citrusy Treat**
Lemon bars represent a timeless dessert that blends the zesty essence of lemons with a sweet, buttery crust. Ideal for any celebration, these bars are simple to prepare and sure to impress. Here’s a detailed guide for crafting the perfect lemon bars.
**Components:**
*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:*
– 4 large eggs
– 1 1/2 cups granulated sugar
– 1/4 cup all-purpose flour
– 1/2 cup freshly squeezed lemon juice (approximately 2-3 lemons)
– Zest of 2 lemons
*For Dusting:*
– Powdered sugar (optional)
**Procedure:**
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. **Create the Crust:**
In a large mixing 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.
3. **Bake the Crust:**
Press the dough evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 15-20 minutes, or until the edges turn lightly golden. Remove from the oven and let it cool slightly.
4. **Prepare the Lemon Filling:**
In another bowl, whisk together the eggs and granulated sugar until well blended. Add the flour, lemon juice, and lemon zest, whisking until smooth and fully combined.
5. **Add the Filling:**
Pour the lemon mixture over the pre-baked crust, spreading it evenly with a spatula.
6. **Bake the Lemon Bars:**
Return the baking dish to the oven and bake for another 20-25 minutes, or until the filling is set and the top is lightly golden.
7. **Cool and Serve:**
Let the lemon bars cool completely in the baking dish. After cooling, refrigerate for a minimum of 1 hour to set further. Dust with powdered sugar before slicing into squares.
8. **Savor:**
Serve chilled or at room temperature. These lemon bars are perfect for a refreshing dessert or a sweet accompaniment to afternoon tea.
**Advice for Ideal Lemon Bars:**
– For a more pronounced lemon taste, add extra lemon zest to the filling.
– Make sure the crust is cooled fully before topping with the filling to avoid sogginess.
– Utilize fresh lemons for optimal flavor; bottled lemon juice may lack the same brightness.
These delightful lemon bars combine sweetness with tartness, making them a favorite among lemon enthusiasts everywhere. Relish this straightforward yet fulfilling recipe that brings a splash of sunshine to your dessert table.
sparta