When did the lemons adopt the same belief as the sun?
Pablo Neruda
The idea behind this recipe, which is commonly found in America but not particularly recognized in my region, is brilliant. Two of the most delectable items in existence – shortbread and lemon curd – combined in a manner that enhances both and makes me drool even as I compose this!
I’m baffled as to why in Britain, land of lemon curd, lemon delicious pudding, and shortbread, the lemon bar didn’t become part of the national fare, only to be enjoyed later in Australia for ages. It was, however, the responsibility of Betty Crocker’s R&D team in the United States to bring the lemon bar into existence. While a lemon bar recipe was featured in the August 27, 1962 issue of the Chicago Daily Tribune submitted by Mrs. Eleanore Mickelson for the “Today’s $5 Favorite Recipe” column, Betty Crocker released the first documented recipe in a cookbook; the Betty Crocker Cooky Book in 1963. It quickly gained immense popularity. Countless recipes exist, each with slight variations in lemon or egg quantities, or the ratio of curd to shortbread.
My recipe is bursting with lemon flavor, pleasantly tart, and features a rich shortbread base for the curd filling. You could slightly decrease the amount of lemon juice if it’s too tangy, but I believe it’s perfect as is. Dusted with icing sugar, they make a charming afternoon tea delight.
Yields 16
- 150g unsalted butter, chopped
- 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, leaving a 2 cm overhang on all sides. Combine the butter, vanilla, sugar, and flour in the bowl of a food processor and pulse until a soft and crumbly dough is formed. Transfer to the prepared tin and press with your fingers to evenly spread it across the base. Bake for 15 to 20 minutes or until golden. While the base is baking, whisk together the eggs, flour, sugar, and lemon until a smooth mixture forms. Gently pour 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 desired.
**Tangy Lemon Bar Recipe**
Lemon bars are a timeless dessert that harmoniously combines the tartness of fresh lemons with a sweet, buttery crust. These tangy delights are perfect for any event, from a casual family get-together to an elegant dinner party. Here’s a detailed guide to crafting the ideal lemon bars that will make your taste buds dance.
**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
– 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
– Zest of 2 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 for easier removal.
2. **Prepare the Crust:**
In a medium bowl, cream the softened butter and granulated sugar together until light and fluffy. Gradually add the flour and salt, mixing until the dough comes together. Evenly press the dough into the bottom of the prepared baking dish. Bake the crust in the preheated oven for 15-20 minutes, or until lightly golden. Remove from the oven and let cool slightly.
3. **Make the Lemon Filling:**
In a large bowl, whisk the granulated sugar and flour together. Incorporate the eggs, lemon juice, and lemon zest, whisking until smooth and well blended. Pour the lemon mixture over the slightly cooled crust.
4. **Bake the Lemon Bars:**
Place the baking dish back in the oven and bake for an additional 20-25 minutes, or until the filling is set and doesn’t jiggle in the center. Remove from the oven and let the bars cool completely in the pan.
5. **Chill and Serve:**
After cooling, refrigerate the lemon bars for a minimum of 2 hours to set. Before serving, dust the top with powdered sugar for an added touch of sweetness. Cut into squares or rectangles and enjoy!
**Tips for Perfect Lemon Bars**
– **Fresh Lemons:** To achieve the best flavor, opt for fresh lemons for both the juice and zest. Bottled lemon juice doesn’t have the lively taste of fresh lemons.
– **Room Temperature Ingredients:** Make sure your eggs and butter are at room temperature for easier mixing and a smoother filling.
– **Cooling Time:** Allow the bars to cool completely before slicing for clean, tidy pieces.
– **Storage:** Keep lemon bars in an airtight container in the refrigerator for up to a week. They can also be frozen for extended preservation.
These tangy lemon bars are destined to become a beloved addition to your dessert collection. With their vibrant citrus flavor and buttery crust, they provide a refreshing and satisfying treat that is both simple to prepare and delightful to consume. Revel in the burst of lemony goodness with each bite!