When did the lemons adopt the same belief as the sun?
Pablo Neruda
This recipe’s idea, a quintessential part of American cuisine yet quite unfamiliar in my region, is brilliant. Two of the most delectable treats in existence – shortbread and lemon curd – combined in a manner that enhances both and makes my mouth water even as I type this!
I cannot fathom why in Britain, the home of lemon curd and lemon delicious pudding, and the birthplace of shortbread, lemon bars were not included in the national cuisine, subsequently making their way to Australia for numerous generations to relish. However, it was the research and development team at Betty Crocker in the United States who brought lemon bars to fruition. While a recipe for a lemon bar was featured in the August 27, 1962 issue of the Chicago Daily Tribune, submitted by Mrs. Eleanore Mickelson for its “Today’s $5 Favorite Recipe” segment, Betty Crocker introduced the first documented recipe in a cookbook; the Betty Crocker Cooky Book in 1963. It quickly gained tremendous popularity. There are countless variations available, each with slight differences in lemon or egg quantities, or the proportion of curd to shortbread.
My recipe is loaded with vibrant lemon flavor, fairly tangy, and features a decadent shortbread crust as the base for the curd filling. You may wish to slightly decrease the lemon juice if it’s too tart, but I believe it is just right as is. Lightly dusted with icing sugar, they serve as a wonderful afternoon tea treat.
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
- slightly less than 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 pan with silicon paper, allowing a 2 cm overhang on all sides. Combine the butter, vanilla, sugar, and flour in a food processor bowl and pulse until you achieve a soft, crumbly dough. Transfer the mixture into the prepared pan and press evenly across the base with your fingertips. Bake for 15 to 20 minutes or until golden brown. While the base is baking, whisk together eggs, flour, sugar, and lemon until smooth. Carefully pour over the base and bake for another 15 minutes or until just set. Allow it to cool completely in the tin before dusting with icing sugar. Gently cut into squares or rectangles as desired.
**Delectable Lemon Bars Recipe: A Tangy Delight**
Lemon bars are a timeless dessert that beautifully balances the tartness of lemons with the sweetness of sugar, all set atop a rich shortbread crust. This scrumptious treat is beloved by many, delivering a refreshing burst of flavor with each bite. Whether you’re an experienced baker or just starting out, this lemon bars recipe is straightforward and guaranteed to impress.
**Ingredients:**
*For the Crust:*
– 1 cup (2 sticks) unsalted butter, at room temperature
– 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 (about 3-4 lemons)
– Zest of 2 lemons
– Powdered sugar, for dusting
**Instructions:**
1. **Preheat and Prepare:**
Heat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper, allowing some overhang for easy removal.
2. **Make the Crust:**
In a medium bowl, cream the softened butter and granulated sugar together until light and fluffy. Gradually incorporate the flour and salt, mixing until a dough forms. Evenly press the dough into the prepared baking dish. Bake in the oven for 15-20 minutes, or until the edges turn lightly golden. Remove from the oven and let it cool for a bit.
3. **Prepare the Lemon Filling:**
In a large bowl, whisk the eggs and granulated sugar until well mixed. Add the flour and whisk until smooth. Incorporate the lemon juice and zest, mixing until fully blended.
4. **Assemble and Bake:**
Pour the lemon filling over the pre-baked crust, spreading it evenly. Place the baking dish back in the oven and bake for an additional 20-25 minutes, or until the filling is set and the top is a light golden color.
5. **Cool and Serve:**
Allow the lemon bars to cool entirely in the baking dish. Once cooled, utilize the parchment paper overhang to lift the bars out of the dish. Generously dust the top with powdered sugar before slicing into squares.
6. **Storage:**
Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Lemon bars can also be frozen for up to 3 months; just be sure to wrap them securely.
**Suggestions for Ideal Lemon Bars:**
– **Fresh Lemons:** For optimum flavor, always opt for freshly squeezed lemon juice and zest. Bottled lemon juice lacks the lively flavor that fresh lemons provide.
– **Room Temperature Ingredients:** Make sure your butter is softened and your eggs are at room temperature for smoother mixing and filling.
– **Even Baking:** To promote even baking, rotate the baking dish halfway through the cooking time.
– **Cooling Time:** Allow the bars to cool completely prior to slicing to ensure neat cuts and prevent the filling from spilling out.
Lemon bars are an enjoyable treat to savor throughout the year. Their bright, citrusy taste makes them an ideal dessert for spring and summer gatherings, but they’re just as comforting in the cooler months. With this easy recipe, you can whip up a batch of delightful lemon bars that are sure to become a staple in your dessert collection. Relish in the zesty indulgence!