When did the lemons adopt the same belief as the sun?
Pablo Neruda
This recipe concept, a fundamental dish in America, is not well recognized in my region, yet it is brilliant. Two of the most tasty items globally – shortbread and lemon curd – combined in a way that enhances both and makes my mouth water even as I write!
It’s puzzling that in Britain, the home of lemon curd and lemon delicious pudding, as well as shortbread, lemon bars weren’t integrated into the national cuisine and subsequently brought to Australia for generations to savor. It was the R&D team at Betty Crocker in the United States that eventually popularized the lemon bar. Although a recipe for a lemon bar appeared in the August 27, 1962 issue of the Chicago Daily Tribune, submitted by Mrs. Eleanore Mickelson for the “Today’s $5 Favorite Recipe” section, the first acknowledged recipe was published in a cookbook; the Betty Crocker Cooky Book in 1963. It quickly gained immense popularity. Numerous recipes are available, each with slight variations in the quantities of lemon or eggs, or the ratio of curd to shortbread.
My recipe is packed with zesty lemon flavor, quite tart, and features a rich shortbread base for the curd filling. If you find it too sour, you could slightly reduce the lemon juice, but I feel it’s just right as it stands. Dusted with icing sugar, they make for a delightful afternoon tea indulgence.
Yields 16 servings
- 150g unsalted butter, diced
- 1/2 teaspoon vanilla extract
- 1/3 cup caster sugar
- 1 1/3 cups plain flour
- Icing sugar for serving
Lemon Topping:
- 4 eggs
- scant 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 tin with baking paper, leaving a 2 cm overhang on all edges. Combine the butter, vanilla, sugar, and flour in a food processor and pulse until a soft, crumbly dough forms. Transfer to the prepared tin and press down evenly with your fingertips. Bake for 15 to 20 minutes or until golden. While the base is baking, whisk together the eggs, flour, sugar, and lemon until smooth. Gently pour the mixture 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. Carefully cut into squares or rectangles at your discretion.
**Zesty Lemon Bars Recipe: A Refreshing Treat**
Lemon bars are a traditional dessert that beautifully balances a sweet, buttery crust with a tart, citrus filling. These delights are perfect for any event, ranging from summer picnics to holiday celebrations. Here’s a detailed guide to crafting the most zesty lemon bars that will leave you wanting more.
**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:**
Set 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-sized bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy. Gradually mix in the flour and salt until a crumbly dough is formed. Evenly press the dough into the base of the prepared baking dish. Bake in the preheated oven for 15-20 minutes, or until the edges turn a light golden brown. Remove from the oven and let it cool slightly.
3. **Make the Lemon Filling:**
In a large bowl, whisk together the granulated sugar and flour. Incorporate the eggs, one by one, whisking until the mixture is smooth. Mix in the freshly squeezed lemon juice and lemon zest until fully integrated.
4. **Assemble the Lemon Bars:**
Pour the lemon filling over the pre-baked crust, spreading it evenly with a spatula. Place the dish back in the oven and bake for an additional 20-25 minutes, or until the filling is set and the top shows a light golden color.
5. **Cool and Serve:**
Let the lemon bars cool completely in the baking dish. After cooling, refrigerate for at least 2 hours to further set. Before serving, generously dust the top with powdered sugar. Cut into squares or rectangles and serve chilled.
**Tips for Perfect Lemon Bars:**
– **Fresh Lemons:** Always opt for fresh lemons for juice and zest to achieve the finest flavor. Bottled lemon juice does not provide the vibrant taste found in fresh lemons.
– **Room Temperature Ingredients:** Ensure the butter is softened and eggs are at room temperature for a more uniform mixture.
– **Zesting Lemons:** Utilize a microplane or fine grater to zest the lemons, steering clear of the bitter white pith beneath the yellow skin.
**Variations:**
– **Lemon-Lime Bars:** Substitute half of the lemon juice with lime juice for a refreshing variation.
– **Berry Lemon Bars:** Layer fresh raspberries or blueberries on the crust before pouring in the lemon filling for a fruity twist.
Lemon bars are a delightful dessert that marries the tartness of lemons with a sweet, buttery foundation. They are simple to prepare and bound to impress your family and friends. Relish these zesty treats as a refreshing conclusion to any meal!
sparta