When did the lemons adopt the same belief as the sun?
Pablo Neruda
The idea behind this recipe, a mainstay in America, but relatively unknown in my region, is brilliant. Two of the most scrumptious items – shortbread and lemon curd – united in a manner that enhances both and makes my mouth water just thinking about it!
I cannot fathom why in Britain, the birthplace of lemon curd and lemon delicious pudding, not to mention shortbread, lemon bars didn’t become part of the traditional cuisine, carried over to Australia for many years of enjoyment. It was ultimately the R&D division at Betty Crocker in the USA that introduced the lemon bar. While a recipe for lemon bars appeared in the August 27, 1962 edition of the Chicago Daily Tribune submitted by Mrs. Eleanore Mickelson for the “Today’s $5 Favorite Recipe” feature, Betty Crocker officially published the first known recipe in a cookbook; the Betty Crocker Cooky Book in 1963. It quickly captured widespread acclaim. Numerous recipes exist, each with slight variations in the amounts of lemon or eggs, or the ratio of curd to shortbread.
My recipe is packed with zesty lemon flavor, quite tangy, and features a rich shortbread base for the curd filling. You could slightly decrease the lemon juice if it’s too tart, but I find it ideal as is. Sprinkled with icing sugar, they make for a lovely 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
- 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 180°C. Line a 20 cm x 20 cm slice tin 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, crumbly dough is formed. Transfer to the prepared tin and press down with your fingertips to evenly spread it across the base. Bake for 15 to 20 minutes or until golden brown. While the base is baking, whisk together the eggs, flour, sugar, and lemon until smooth. Gently pour over the base and bake for an additional 15 minutes or until just set. Let cool completely in the tin before dusting with icing sugar. Carefully cut into squares or rectangles as desired.
**Delectable Lemon Bars Recipe: A Tangy Treat**
Lemon bars are a timeless dessert that harmoniously balances tangy and sweet flavors, providing a refreshing snack for any occasion. With a buttery base and a rich lemon filling, these bars are bound to be a favorite. Here’s a straightforward yet delectable recipe to create your own lemon bars at home.
**Ingredients:**
*For the Base:*
– 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
– Zest of 2 lemons
– 2/3 cup fresh lemon juice (about 3-4 lemons)
– Powdered sugar, for dusting
**Instructions:**
1. **Preheat the Oven:**
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy release.
2. **Prepare the Base:**
In a medium bowl, cream the softened butter and granulated sugar until light and fluffy. Gradually mix in the flour and salt, until a crumbly dough is achieved. Press the dough evenly into the bottom of the prepared baking dish to form the base.
3. **Bake the Base:**
Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly while you prepare the filling.
4. **Create the Lemon Filling:**
In a large mixing bowl, whisk the granulated sugar and flour together. Then add the eggs, lemon zest, and lemon juice, whisking until the mixture is smooth and well combined.
5. **Combine and Bake:**
Pour the lemon filling over the slightly cooled crust, spreading it out evenly. Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling has set and no longer jiggles at the center.
6. **Cool and Serve:**
Remove the lemon bars from the oven and allow them to cool completely in the baking dish. Once cooled, refrigerate for at least 1 hour to firm up. Before serving, dust the top with powdered sugar for an added touch of sweetness.
7. **Slice and Enjoy:**
Use a sharp knife to cut the lemon bars into squares or rectangles. Serve chilled or at room temperature, and delight in the wonderful burst of lemony flavor.
**Tips for Perfect Lemon Bars:**
– For an even stronger lemon taste, consider adding a bit more lemon zest to the filling.
– Make sure the base is fully cooled prior to adding the filling to avoid a soggy texture.
– Store leftover lemon bars in an airtight container in the refrigerator for up to a week.
Lemon bars are a versatile dessert suitable for year-round enjoyment. Whether you’re hosting a summertime picnic or a cozy winter gathering, these tangy treats will certainly wow your guests with their bright flavor and delightful texture.
sparta