When did the lemons adopt the same belief as the sun?
Pablo Neruda
The idea behind this recipe, which is a beloved classic in America, yet not widely recognized in my region, is brilliant. Two of the most delightful edibles in existence – shortbread and lemon curd – combined in a manner that enhances both and makes my mouth water just thinking about it!
It baffles me why in Britain, the homeland of lemon curd and lemon delicious pudding, as well as shortbread, the lemon bar didn’t find its way into the national cuisine, thus reaching Australia for many generations to savor. However, it was up to the research and development team at Betty Crocker in the United States to create the lemon bar. Although a lemon bar recipe appeared in the August 27, 1962 issue of the Chicago Daily Tribune contributed by Mrs. Eleanore Mickelson for the “Today’s $5 Favorite Recipe” feature, the first documented recipe was published by Betty Crocker in the Betty Crocker Cooky Book in 1963. It quickly garnered immense popularity. There are countless versions available, each with slight variations in lemon or egg quantities, and the ratio of curd to shortbread.
My version is brimming with zesty lemon flavor, pleasantly tart, and features a rich shortbread crust that serves as the foundation for the curd filling. You could slightly decrease the lemon juice if it’s too tangy, but I find it to be just right. Lightly dusted with icing sugar, they make for a charming afternoon tea indulgence.
Makes 16
- 150g unsalted butter, diced
- 1/2 teaspoon vanilla extract
- 1/3 cup caster sugar
- 1 1/3 cups plain flour
- Icing sugar mix, 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 baking paper, leaving a 2 cm overhang on each side. In a food processor, combine butter, vanilla, sugar, and flour and pulse until you achieve a soft, crumbly dough. Transfer to the prepared tin and use your fingers to press it evenly across the base. Bake for 15 to 20 minutes or until golden brown. As the base bakes, whisk together the eggs, flour, sugar, and lemon until smooth. Carefully pour the mixture over the base and continue baking for another 15 minutes or until just set. Allow to cool completely in the tin before dusting with icing sugar. Cut into squares or rectangles as you wish.
**Irresistibly Tangy Lemon Bars Dessert Recipe**
If you’re in search of a dessert that perfectly balances sweetness and tartness, lemon bars are a classic indulgence that never fails to thrill. With a rich shortbread crust and a bright, zesty lemon filling, these bars are perfect for spring gatherings, summer picnics, or simply as a refreshing treat any time of year. In this guide, we’ll provide you with a classic lemon bars dessert recipe and offer tips to ensure success every time.
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### What Makes Lemon Bars Loved by Many
Lemon bars are cherished for their vibrant citrus taste and contrasting textures. The crisp, melt-in-your-mouth shortbread base offers a solid foundation for the creamy, tangy lemon curd topping. The outcome is a dessert that is both decadent and refreshing — a unique and delightful combination.
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### 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:
– 4 large eggs
– 1 1/2 cups granulated sugar
– 1/4 cup all-purpose flour
– 2/3 cup freshly squeezed lemon juice (approximately 3–4 lemons)
– 1 tablespoon lemon zest (optional, for added flavor)
– Powdered sugar, for dusting
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### Instructions
#### Step 1: Prepare and Preheat
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
#### Step 2: Prepare the Shortbread Crust
1. In a medium bowl, cream together the softened butter and sugar until airy and fluffy.
2. Stir in the flour and salt, mixing until a crumbly dough is formed.
3. Evenly press the dough into the bottom of the prepared pan.
4. Bake for 18–20 minutes, or until the edges turn a light golden color. Remove from the oven and let it cool.
#### Step 3: Make the Lemon Filling
1. In another bowl, whisk the eggs and sugar until smooth.
2. Incorporate the flour and whisk until fully blended.
3. Mix in the lemon juice and zest until the mixture is uniform.
4. Pour the lemon filling over the warm crust.
#### Step 4: Bake Again
Return the pan to the oven and bake for another 20–25 minutes, or until the filling is firm and doesn’t jiggle in the center.
#### Step 5: Cool and Dust
Let the lemon bars cool entirely in the pan. Once cooled, dust the surface with powdered sugar for a classic finish. Cut into squares or rectangles for serving.
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### Tips for Flawless Lemon Bars
– **Use Fresh Lemons**: Freshly squeezed lemon juice and zest offer the best flavor. Store-bought lemon juice can taste dull and overly acidic.
– **Avoid Overbaking**: Overcooking may cause the filling to crack or become rubbery. The center should be just set.
– **Chill Before Slicing**: For neat, sharp edges, refrigerate the bars for at least an hour before cutting.
– **Add a Twist**: For a fun variation, add a dash of vanilla extract to the filling or a sprinkle of sea salt on top for contrast.
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### Storage and Serving Suggestions
Lemon bars can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze well — simply wrap them tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Enjoy lemon bars chilled or at room temperature, and pair them with a cup of tea or a scoop of vanilla ice cream for an additional treat.
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### Closing Thoughts
Lemon bars are a straightforward yet elegant dessert that introduces a splash of sunshine to your table. Whether you’re an experienced baker or just starting out, this recipe is simple to follow and consistently yields delicious results. So grab some lemons and get to baking — your taste buds will not be disappointed!
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**Savor your tangy, sweet, and completely irresistible lemon bars!**