When did the lemons adopt the same philosophy as the sun?
Pablo Neruda
The idea behind this recipe, a popular dish in America yet quite unfamiliar in my region, is brilliant. It’s a union of two of the most scrumptious items on the planet – shortbread and lemon curd – brought together in a manner that enhances both, causing my mouth to water even as I compose this!
I’m baffled as to why in Britain, the birthplace of lemon curd and lemon delicious pudding, as well as shortbread, the lemon bar never became a part of the national culinary scene, only to be carried to Australia for many years of enjoyment. It was left to the R&D team at Betty Crocker in the United States to actualize the lemon bar. Although a recipe for a lemon bar was featured in the August 27, 1962 issue of the Chicago Daily Tribune, contributed by Mrs. Eleanore Mickelson for its “Today’s $5 Favorite Recipe” column, Betty Crocker was the first to publish a recognized recipe in a cookbook; the Betty Crocker Cooky Book in 1963. It instantaneously gained immense popularity. There are countless versions available, each with slight variations in the proportions of lemon or eggs, or the curd to shortbread ratio.
My version brims with zesty lemon flavor, is quite tangy, and has a decadent shortbread crust that serves as the foundation for the curd filling. You could slightly lessen the lemon juice if it’s too tart, but I find it just right as is. Sprinkled with icing sugar, they make for a charming afternoon tea treat.
Makes 16
- 150g unsalted butter, chopped
- 1/2 teaspoon vanilla extract
- 1/3 cup caster sugar
- 1 1/3 cups plain flour
- Icing sugar mixture, to serve
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, making sure to leave a 2 cm overhang on each side. Combine the butter, vanilla, sugar, and flour in a food processor and pulse until a soft, crumbly dough forms. Transfer the dough into the prepared tin and press it down evenly 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 smooth. Gently pour this mixture 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 cut into squares or rectangles as desired.
# **Tangy and Tasty Lemon Bars Recipe**
Lemon bars are a timeless dessert that wonderfully balances sweetness with a refreshing tang. Featuring a buttery shortbread base and a sumptuous lemon filling, these bars are a delightful pleasure for any event. Whether you’re baking for a celebration, a family reunion, or simply to curb your sweet cravings, this straightforward recipe will guide you in creating the perfect batch of lemon bars.
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## **Reasons to Adore This Recipe**
– **Simple to Create** – Basic ingredients and clear instructions make this recipe accessible for beginners.
– **Flavors in Harmony** – The blend of a buttery base and tangy lemon filling provides a delicious contrast.
– **Suitable for Any Occasion** – Be it a summer barbecue or a festive dessert, lemon bars are always popular.
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## **Ingredients**
### *For the Shortbread Base:*
– 1 cup (2 sticks) unsalted butter, softened
– ½ cup granulated sugar
– 2 cups all-purpose flour
– ¼ teaspoon salt
### *For the Lemon Filling:*
– 4 large eggs
– 1 ½ cups granulated sugar
– ¼ cup all-purpose flour
– ⅔ cup freshly squeezed lemon juice (approximately 3-4 lemons)
– 1 tablespoon lemon zest
– Powdered sugar (for sprinkling)
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## **Instructions**
### **Step 1: Prepare the Base**
1. Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
3. Mix in the flour and salt until you achieve a crumbly dough.
4. Evenly press the dough into the bottom of the prepared baking dish.
5. Bake for 18-20 minutes, or until the edges turn lightly golden. Remove from the oven and let it cool.
### **Step 2: Create the Lemon Filling**
1. In another bowl, whisk the eggs and sugar together until smooth.
2. Stir in the flour, lemon juice, and lemon zest, whisking until thoroughly blended.
3. Pour the lemon mixture over the warm crust.
### **Step 3: Bake the Lemon Bars**
1. Place the pan back in the oven and bake for 20-25 minutes, or until the filling is set and doesn’t sway in the center.
2. Take out of the oven and allow the bars to cool completely in the pan.
### **Step 4: Final Touches**
1. After cooling, dust the top with powdered sugar for a classic presentation.
2. Slice into squares or rectangles and serve.
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## **Best Practices for Lemon Bars**
– **Opt for Fresh Lemons** – Freshly squeezed lemon juice and zest yield the best flavor.
– **Chill Prior to Cutting** – Refrigerating the bars for an hour before slicing helps achieve clean, neat edges.
– **Avoid Overbaking** – The filling should be just set, not browned or overly stiff.
– **Proper Storage** – Keep lemon bars in an airtight container in the refrigerator for up to 5 days.
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## **Serving Ideas**
While lemon bars are delightful on their own, you can also:
– Serve with a dollop of whipped cream.
– Accompany with fresh berries for an added sweetness.
– Enjoy with a cup of tea or coffee for a lovely afternoon experience.
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## **Final Thoughts**
This **tasty and tangy lemon bars recipe** is a must-try for any dessert enthusiast. With a buttery shortbread base and a zesty lemon filling, these bars offer the ideal blend of sweet and tart. Whether you’re preparing them for a special event or simply for the pleasure of it, they’re sure to please any crowd. Give this recipe a shot today and savor the refreshing flavor of homemade lemon bars!
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Would you like additional variations or extra tips? Feel free to ask how I can assist! 😊🍋