When did the lemons adopt the same belief system as the sun?
Pablo Neruda
The idea behind this recipe, a fundamental favorite in America, but relatively unknown in my region, is sheer brilliance. It combines two of the most delightful elements – shortbread and lemon curd – in such a manner that enhances both, making my mouth water just thinking about it!
It’s perplexing that in Britain, the birthplace of lemon curd and lemon delicious pudding, as well as shortbread, the lemon bar never became a celebrated part of the national gastronomy, and was not handed down to Australia for many to relish. Instead, it was the R&D squad at Betty Crocker in the U.S. that gave life to the lemon bar. While a recipe for lemon bars appeared in the August 27, 1962 issue of the Chicago Daily Tribune, contributed by Mrs. Eleanore Mickelson for the “Today’s $5 Favorite Recipe” section, it was Betty Crocker that included the first recognized recipe in a cookbook; the Betty Crocker Cooky Book in 1963. It rapidly gained immense popularity. There are countless variations available, each with slight adjustments in lemon or egg quantities, or the ratio of curd to shortbread.
This recipe is bursting with lemon flavor, pleasantly tart, and features a rich shortbread crust that serves as the foundation for the curd filling. You could decrease the lemon juice slightly if it’s too tangy, but I believe it’s just right as is. Topped with icing sugar, they make for an exquisite afternoon tea indulgence.
Yields 16 servings
- 150g unsalted butter, diced
- 1/2 teaspoon vanilla extract
- 1/3 cup caster sugar
- 1 1/3 cups plain flour
- Icing sugar 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 your oven to 180C. Line a 20 cm x 20 cm slice tin with non-stick baking paper, ensuring a 2 cm overhang on each side. In a food processor, combine the butter, vanilla, sugar, and flour, pulsing until a soft, crumbly dough forms. Press this mixture evenly into the base of the prepared tin with your fingertips. Bake for 15 to 20 minutes, or until it turns golden. While the base is baking, whisk the eggs, flour, sugar, and lemon juice together until smooth. Pour the mixture 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 as desired.
**Lively and Flavorful Lemon Bars Recipe: A Burst of Sunshine in Every Bite**
Few desserts embody the spirit of summer as effectively as lemon bars. With their lively, flavor-packed filling and buttery shortbread base, lemon bars provide a delightful experience that harmonizes sweetness with a refreshing citrus kick. Whether you’re planning a summer event, seeking a light dessert, or just craving something vibrant and tasty, this lemon bar recipe will surely satisfy.
### Why Choose Lemon Bars?
Lemon bars are a timeless dessert that has lasted for good reason. They present a perfect blend of textures: a crisp, buttery shortbread base topped with a smooth, tangy lemon curd. The fusion of sweet and tart flavors makes them a versatile dessert perfect for any season, particularly favored during warmer months when fresh citrus fruits are abundant.
### What Makes a Perfect Lemon Bar?
An excellent lemon bar should have:
1. **A rich shortbread crust**: The bottom should be firm enough to hold the filling yet tender enough to melt in your mouth.
2. **A zesty lemon filling**: The filling should maintain a balance of tartness and sweetness, exhibiting a smooth, custard-like texture.
3. **A sprinkle of powdered sugar**: This enhances sweetness while providing an attractive finish to the bars.
### Ingredients
For the **Shortbread 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
### Preparation Instructions
#### Step 1: Create the Shortbread Crust
1. **Preheat the oven** to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
2. **Make the crust**: In a medium bowl, cream together the softened butter and sugar until light and fluffy. Gradually mix in the flour and salt until the dough combines.
3. **Evenly spread the dough** into the bottom of the prepared baking dish, using your hands or a spoon to achieve an even layer.
4. **Bake the crust** for 18-20 minutes or until lightly golden at the edges. Remove from the oven and allow to cool slightly while preparing the lemon filling.
#### Step 2: Prepare the Lemon Filling
1. **Mix the sugar and flour**: In a large bowl, whisk the granulated sugar and flour together to ensure the filling thickens properly.
2. **Incorporate the eggs**: Add the eggs to the sugar-flour mix and whisk until fully combined and smooth.
3. **Mix in the lemon**: Stir in the freshly squeezed lemon juice and zest until thoroughly mixed. The filling should have a slightly runny yet smooth consistency.
#### Step 3: Combine and Bake
1. **Pour the lemon filling** over the pre-baked shortbread crust, spreading it out evenly.
2. **Bake** for 20-25 minutes, or until the filling is set and the center no longer jiggles. The top should appear a light golden hue.
3. **Allow to cool completely**: After baking, let the lemon bars reach room temperature. For best results, chill them in the refrigerator for at least 1-2 hours before slicing. This allows the filling to firm up, facilitating easier cutting.
#### Step 4: Serve and Enjoy
1. **Dust with powdered sugar**: Once completely cooled, use a fine sieve to sprinkle powdered sugar on top. This adds sweetness and creates a lovely finish.
2. **Cut into squares**: Utilize a sharp knife to cut the bars into squares or rectangles. For cleaner cuts, wipe the knife between slices.
3. **Serve chilled or at room temperature**: Lemon bars are best enjoyed either cold or at room temperature. Store them in an airtight container in the refrigerator for up to 4 days.
### Success Tips
1. **Opt for fresh lemons**: Using freshly squeezed lemon juice and zest is crucial for achieving the bright, vibrant flavor that makes lemon bars so delectable. Avoid using bottled lemon juice, as it lacks the fresh taste.
2. **Avoid overbaking the filling**: The lemon filling should be firm but still soft when taken out of the oven. Overbaking can lead to a less enjoyable texture.