When did the lemons adopt the same beliefs as the sun?
Pablo Neruda
The idea behind this recipe, which is a beloved favorite in America, yet not particularly recognized in my region, is brilliant. Two of the most scrumptious delights on the planet – shortbread and lemon curd – combined in a manner that enhances both and makes my mouth water just thinking about it!
It’s puzzling why in Britain, the country known for lemon curd and lemon delicious pudding, and the birthplace of shortbread, the lemon bar hasn’t been integrated into the national cuisine and passed down to Australia for countless generations of enjoyment. However, it was the R&D department at Betty Crocker in the United States that introduced the lemon bar to the world. Although a version of a lemon bar was included in the August 27, 1962 edition of the Chicago Daily Tribune submitted by Mrs. Eleanore Mickelson for its “Today’s $5 Favorite Recipe” feature, Betty Crocker is credited with publishing the first widely recognized recipe in the Betty Crocker Cooky Book in 1963. It quickly gained tremendous popularity. Numerous recipes now exist, all with slight variations in lemon or egg quantities, or the proportion of curd to shortbread.
My recipe is packed with lemony flavor, quite tart, and has a luxurious shortbread base for the curd filling. You can slightly decrease the lemon juice if it’s too tangy for your taste, but I believe it’s just right as is. Topped with icing sugar, they are a delightful treat for afternoon tea.
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
- a little less than 1/4 cup plain flour
- 1 1/4 cups caster sugar
- 2/3 cup lemon juice
Begin by preheating the oven to 180C. Line a 20 cm x 20 cm baking tin with parchment paper, leaving a 2 cm overhang on all sides. Combine the butter, vanilla, sugar, and flour in a food processor bowl and pulse until a soft, crumbly dough forms. Transfer the mixture to the prepared tin and press it evenly across the base 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 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. Carefully slice into squares or rectangles as you please.
**Temptingly Tangy Lemon Bars Recipe: A Citrusy Treat**
Lemon bars are a timeless dessert that unites the zesty essence of lemons with a sweet, buttery crust. Ideal for any occasion, these bars will surely satisfy your cravings while providing a refreshing citrus flavor. Here’s a step-by-step approach to creating temptingly tangy lemon bars that will leave your family and friends in awe.
**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 Lemon Filling:*
– 1 1/2 cups granulated sugar
– 1/4 cup all-purpose flour
– 4 large eggs
– Zest of 2 lemons
– 2/3 cup freshly squeezed lemon juice (equivalent to about 3-4 lemons)
– Powdered sugar, for dusting
**Instructions:**
1. **Preheat the Oven:**
Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to simplify removal.
2. **Prepare the Crust:**
In a medium bowl, cream the softened butter and granulated sugar together until light and fluffy. Gradually mix in the flour and salt until the dough comes together. Press the dough evenly into the prepared baking dish for the crust. Use your fingers or the back of a spoon to ensure even distribution.
3. **Bake the Crust:**
Place the crust in the oven and bake for 15-20 minutes, or until lightly golden brown. Remove from the oven and set aside to cool slightly while preparing the filling.
4. **Make the Lemon Filling:**
In a large mixing bowl, whisk together the granulated sugar and flour. Add the eggs one at a time, whisking thoroughly after each addition. Mix in the lemon zest and freshly squeezed lemon juice until smooth and well blended.
5. **Pour the Filling:**
Pour the lemon filling over the warm crust, spreading evenly with a spatula.
6. **Bake the Lemon Bars:**
Return the baking dish to the oven and bake for an additional 20-25 minutes, or until the filling is firm and the edges are lightly golden. The center should feel firm yet still slightly jiggly.
7. **Cool and Dust:**
Allow the lemon bars to cool completely in the baking dish. Once cooled, generously dust the top with powdered sugar.
8. **Slice and Serve:**
Using a sharp knife, cut the lemon bars into squares or rectangles. To achieve clean edges, wipe the knife with a damp cloth between cuts. Serve chilled or at room temperature.
**Tips for Perfect Lemon Bars:**
– **Lemon Juice:** Opt for freshly squeezed lemon juice to enhance the flavor. Avoid bottled lemon juice as it doesn’t match the vibrant taste of fresh lemons.
– **Zesting:** Utilize a microplane or fine grater to zest the lemons, making sure to only scrape the yellow part of the peel and steer clear of the bitter white pith.
– **Storage:** Keep lemon bars in an airtight container in the refrigerator for a week. They can also be frozen for extended storage.
These temptingly tangy lemon bars are a delightful indulgence that perfectly balances sweet and tart flavors. Whether for a picnic, party, or just a sweet treat, they are certain to please!