When did the lemons adopt the same philosophy as the sun?
Pablo Neruda
This recipe concept, a beloved classic in America, remains largely unknown where I live. It’s brilliant! Combining two of the tastiest treats on the planet – shortbread and lemon curd – in a way that enhances both, making my mouth water just thinking about it!
I find it puzzling that in Britain, the homeland of lemon curd and luscious lemon pudding, as well as shortbread, the lemon bar never became a staple of national cuisine before being enjoyed in Australia for generations. Instead, it was the research and development team at Betty Crocker in the United States that gave birth to the lemon bar. Although Mrs. Eleanore Mickelson’s recipe for a lemon bar appeared in the August 27, 1962 issue of the Chicago Daily Tribune under the “Today’s $5 Favorite Recipe” column, Betty Crocker’s recipe was the first to be published in a cookbook; specifically, the Betty Crocker Cooky Book in 1963. It rapidly garnered immense popularity. Numerous variations exist today, each with slight tweaks to lemon or egg quantities, or the ratio of curd to shortbread.
My version is packed with refreshing lemon flavor, quite tangy, with a decadent shortbread crust serving as the foundation for the curd filling. You could lessen the amount of lemon juice if it’s too tart for your taste, but I believe it’s just right as is. A sprinkling of icing sugar makes them a charming treat for afternoon tea.
Serves 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
Begin by preheating the oven to 180C. Line a 20 cm x 20 cm slice tin with silicone paper, leaving a 2 cm overhang on each side. In a food processor, combine the butter, vanilla, sugar, and flour, pulsing until you achieve a soft, crumbly dough. Transfer the mixture to the prepared tin and press down gently to arrange it evenly across the base. Bake for 15 to 20 minutes or until it turns golden. While the base bakes, whisk together the eggs, flour, sugar, and lemon until smooth. Carefully pour this mixture over the baked base and continue baking for another 15 minutes or until just set. Allow it to cool completely in the tin before dusting with icing sugar. Slice into squares or rectangles as desired.
# Lively and Invigorating Lemon Bars Recipe: A Tangy Treat for Any Event
Lemon bars are a timeless dessert that achieves an exquisite harmony of sweetness and tang. Featuring a buttery shortbread base and a lively lemon filling, these bars are a revitalizing indulgence that suits every season. Whether you’re hosting a summer barbecue, a festive celebration, or simply eager for something citrusy, lemon bars are bound to delight. This article presents you with an easy yet scrumptious recipe for lemon bars that will tantalize your taste buds.
## Why Choose Lemon Bars?
Lemon bars stand out as a flexible dessert ideal for a range of events. Their bright citrus flavor makes them an excellent pick for warmer occasions, while the rich buttery crust offers a delightful contrast perfect for cooler weather as well. They’re simple to prepare, require few ingredients, and can be made ahead of time, making them an ideal choice for busy bakers.
### What Defines the Perfect Lemon Bar?
An exceptional lemon bar encompasses three essential elements:
1. **Buttery Shortbread Base**: The foundation should be both firm and tender, providing a solid support for the filling. It should feature a slightly crumbly texture with a rich buttery taste.
2. **Tangy Lemon Filling**: The main attraction! The filling should be smooth, rich, and bursting with fresh lemon flavor, achieving a well-balanced mixture of sweetness and tartness, with a texture that is firm but not rubbery.
3. **Dusting of Powdered Sugar**: A light sprinkle of powdered sugar on top adds sweetness and enhances the vibrant yellow filling’s appearance.
Let’s get started on the recipe!
## Lively and Invigorating Lemon Bars Recipe
### Ingredients
#### For the Shortbread Base:
– 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
– 3/4 cup freshly squeezed lemon juice (roughly 3-4 lemons)
– 1 tablespoon lemon zest (optional, but highly recommended for an extra kick)
#### For Garnish:
– Powdered sugar (for dusting)
### Instructions
#### Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal later.
#### Step 2: Prepare the Shortbread Base
1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. A hand mixer or stand mixer works well here.
2. Gradually incorporate the flour and salt, mixing until the dough comes together. The mixture will appear crumbly but should hold its shape when pressed.
3. Evenly press the dough into the bottom of the prepared baking dish, ensuring it reaches the corners and is firmly packed down.
4. Bake in the preheated oven for 18-20 minutes, or until it turns a light golden brown. Remove it from the oven and let it cool slightly while preparing the filling.
#### Step 3: Create the Lemon Filling
1. In a separate bowl, whisk together the granulated sugar and flour to avoid lumps in the filling.
2. Combine the eggs, lemon juice, and zest (if desired) with the sugar-flour mixture, whisking until smooth and fully blended.
3. Pour the lemon filling over the gently cooled shortbread base, spreading it evenly.
#### Step 4: Bake the Lemon Bars
Return the baking dish to the oven and bake for another 20-25 minutes or until the filling is set and doesn’t jiggle in the center. The edges might turn a bit golden, while the filling retains a vibrant yellow hue.
#### Step 5: Cool and Chill
Once the lemon bars are out of the oven, let them cool thoroughly at room temperature. For optimal results, refrigerate for 1-2 hours to firm up the filling and meld the flavors together.
#### Step 6: Garnish and Serve
Before serving, sprinkle powdered sugar on top of the lemon bars for added sweetness and an appealing finish. Use a sharp knife to slice the bars into squares or rectangles, cleaning the blade between cuts for tidy edges.
### Tips for Success
– **Opt for Fresh Lemons**: Using freshly squeezed lemon juice is essential for achieving that vivid, zesty flavor. Bottled lemon juice doesn’t deliver the same freshness.