When did lemons start following the same principles as the sun?
Pablo Neruda
The brilliance of this recipe, which is commonplace in America but not widely recognized in my region, is remarkable. It combines two of the most delectable items on the planet – shortbread and lemon curd – in a manner that enhances both and makes me crave them even as I write!
I can’t fathom why in Britain, the land of lemon curd and lemon pudding, home to shortbread, the lemon bar was not integrated into the national fare, only to be brought to Australia for generations of enjoyment. However, it was the R&D team at Betty Crocker in the U.S. that came to bring the lemon bar into existence. Although a lemon bar recipe was featured in the August 27, 1962 issue of the Chicago Daily Tribune, presented by Mrs. Eleanore Mickelson for its “Today’s $5 Favorite Recipe” segment, it was Betty Crocker that offered the first widely recognized recipe in a cookbook; the Betty Crocker Cooky Book in 1963. It quickly gained immense popularity, with countless variations available, each differing slightly in the quantity of lemon or eggs, or the ratio of curd to shortbread.
My recipe is bursting with lemon flavor, quite tangy, and has a rich shortbread base for the curd filling. You can reduce the lemon juice a bit if you find it too sour, but I believe it’s just right as is. Sprinkled with icing sugar, they make for a lovely afternoon tea treat.
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
- 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 tin with silicone paper, ensuring a 2 cm overhang on all sides. Combine the butter, vanilla, sugar, and flour in a food processor bowl and pulse until a soft, crumby dough forms. Transfer it into the lined tin and press down evenly with your fingers. Bake for 15 to 20 minutes or until golden brown. While the base is baking, whisk the eggs, flour, sugar, and lemon together until smooth. Gently pour this mixture over the base and bake for an additional 15 minutes or until it’s just set. Let it cool completely in the tin before dusting with icing sugar. Carefully slice into squares or rectangles, according to your preference.
**Indulgent and Tangy Lemon Dessert Bars: A Sweet and Citrusy Treat**
When it comes to desserts, few options achieve the ideal blend of sweet and tart as brilliantly as lemon dessert bars. These delightful squares of brightness are cherished by dessert lovers for their rich, buttery base and tantalizing lemon filling. Whether you’re hosting a soirée, marking a special occasion, or simply treating yourself midweek, lemon bars are a classic dessert that always makes an impression.
In this article, we’ll delve into what makes lemon dessert bars exceptional, how to prepare them, and tips for mastering that perfect interplay of indulgence and tartness.
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### **The Magic of Lemon Dessert Bars**
Lemon dessert bars are a beloved classic that first emerged in the United States during the mid-20th century. Their popularity stems from their straightforward nature, adaptability, and the way they highlight the vibrant, citrusy essence of lemons. The combination of a buttery shortbread crust and a creamy lemon filling offers a delightful contrast in both texture and flavor.
What differentiates lemon bars is their capacity to please a variety of tastes. The zesty lemon filling delivers a revitalizing flavor burst, while the sugar’s sweetness and the crust’s richness create a marvelous balance. This combination makes lemon bars a favorite, whether you’re serving them at a summer gathering or during festive celebrations.
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### **The Essentials of an Ideal Lemon Bar**
To fully appreciate lemon dessert bars, it’s crucial to recognize their two key elements:
1. **The Crust**
The basis of any exceptional lemon bar is the crust. Usually crafted from a straightforward blend of butter, sugar, flour, and occasionally a hint of salt, the crust is pressed into the pan’s bottom and baked until golden. The outcome is a tender, crumbly base that contrasts beautifully with the creamy filling. Some recipes even introduce almond flour or a dash of vanilla for an enhanced flavor experience.
2. **The Lemon Filling**
Taking center stage is the lemon filling—a velvety, custard-like layer made from fresh lemon juice, eggs, sugar, and a touch of flour or cornstarch for thickening. The secret to a flawless filling lies in striking the right balance between tart and sweet. Freshly squeezed lemon juice is imperative for that bright, zesty flavor, and some variations even incorporate lemon zest for an extra citrusy kick.
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### **Creating Irresistible Lemon Dessert Bars at Home**
Making lemon bars in your kitchen is simpler than it might appear. Here’s a detailed guide to whip up your batch of these scrumptious delights:
#### **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 filling:*
– 4 large eggs
– 1 1/2 cups granulated sugar
– 1/4 cup all-purpose flour
– 1/2 cup freshly squeezed lemon juice (approximately 3-4 lemons)
– 1 tablespoon lemon zest (optional)
– Powdered sugar, for dusting
#### **Instructions:**
1. **Prepare the Crust:**
– Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
– In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
– Gradually add the flour and salt, mixing until the dough forms.
– Press the dough evenly into the bottom of the prepared pan.
– Bake the crust for 15-20 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly.
2. **Make the Filling:**
– In another bowl, whisk together the eggs, sugar, and flour until smooth.
– Incorporate the lemon juice and zest, ensuring a thorough mix.
– Pour the filling over the pre-baked crust.
3. **Bake the Bars:**
– Place the pan back into the oven and bake for an additional 20-25 minutes, or until the filling has set and no longer jiggles at the center.
– Remove from the oven and let the bars cool entirely in the pan.
4. **Finish and Serve:**
– Once cooled, lightly dust the top of the bars with powdered sugar for an elegant touch.
– Use a sharp knife to slice the bars into squares or rectangles.
– Serve chilled or at room temperature, and savor!
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### **Tips for Perfect Lemon Bars**
1. **Opt for Fresh Lemons:**
Freshly squeezed lemon juice is essential for the best flavor. Bottled lemon juice simply doesn’t capture the freshness and complexity of real lemons.
2. **Chill