When did the lemons embrace the same belief as the sun?
Pablo Neruda
This recipe concept, a common favorite in America, remains unfamiliar in my region, which is pure brilliance. Two of the tastiest delights imaginable – shortbread and lemon curd – combined in a manner that enhances both and makes my mouth water just thinking about it!
It’s perplexing why in Britain, the home of lemon curd and lemon pudding, along with shortbread, the lemon bar isn’t considered part of the national fare, carried over to Australia for many generations. Nevertheless, it was up to the R&D team at Betty Crocker in the U.S. to make the lemon bar a reality. Although a lemon bar recipe appeared in the August 27, 1962 issue of the Chicago Daily Tribune, contributed by Mrs. Eleanore Mickelson for its “Today’s $5 Favorite Recipe” column, the first known published recipe was in the Betty Crocker Cooky Book in 1963. It quickly gained immense popularity. Numerous recipes exist, each varying slightly in the lemon or egg quantities, or the ratio of curd to shortbread.
My version is bursting with lemon flavor, quite tangy, and features a buttery shortbread base for the curd filling. You might want to reduce the lemon juice a bit if it’s too tart, but I find it to be just right. Dusted with powdered sugar, they make a lovely afternoon tea delight.
Makes 16
- 150g unsalted butter, diced
- 1/2 teaspoon vanilla extract
- 1/3 cup caster sugar
- 1 1/3 cups plain flour
- Icing sugar mix, 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
Set the oven to 180C. Line a 20 cm x 20 cm slice tin with baking paper, leaving a 2 cm overhang on each side. Add butter, vanilla, sugar, and flour to a food processor bowl and pulse until a soft, crumbly dough appears. Transfer to the lined tin and press down evenly using your fingers. Bake for 15 to 20 minutes or until golden. While the base is baking, whisk together eggs, flour, sugar, and lemon until smooth. Carefully pour this mixture over the base and bake for another 15 minutes or until just set. Allow to cool completely in the tin before sprinkling with icing sugar. Cut into squares or rectangles according to preference.
**Tasty and Zesty Lemon Bars Recipe**
Lemon bars are a timeless dessert that harmoniously combines sweetness with the bright, zesty flavor of fresh lemons. These enjoyable treats have become a favorite for many due to their refreshing taste and straightforward preparation. Whether you’re throwing a summer party or simply have a desire for a citrusy dessert, lemon bars will certainly satisfy. Here’s a detailed guide to crafting tasty and zesty lemon bars.
**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
– Zest of 2 lemons
– 2/3 cup freshly squeezed lemon juice (from about 3-4 lemons)
– Powdered sugar, for dusting
**Instructions:**
1. **Preheat and Prepare the Pan:**
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, ensuring some overhang on the sides for easy removal afterward.
2. **Make the Crust:**
In a medium mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Gradually incorporate the flour and salt, mixing until a crumbly dough forms. 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 it cool slightly.
3. **Prepare the Lemon Filling:**
In another mixing bowl, combine the granulated sugar and flour. Add the eggs one by one, whisking until fully blended. Incorporate the lemon zest and freshly squeezed lemon juice, mixing until smooth and well-blended.
4. **Assemble and Bake:**
Pour the lemon filling over the pre-baked crust, spreading it evenly. Return the baking dish to the oven and bake for another 20-25 minutes, or until the filling is set and no longer wobbly in the center.
5. **Cool and Serve:**
Allow the lemon bars to cool completely in the baking dish. Once cooled, pull the bars out using the parchment paper overhang. Move to a cutting board and cut into squares or rectangles. Dust the tops with powdered sugar prior to serving.
**Tips for Perfect Lemon Bars:**
– **Fresh Lemons:** Opt for fresh lemons for the best flavor. Bottled lemon juice can’t match the fresh lemons’ vibrant taste.
– **Zesting:** When zesting lemons, avoid the bitter white pith under the skin.
– **Chilling:** For cleaner cuts, chill the lemon bars in the refrigerator for a minimum of one hour before slicing.
Lemon bars are a delightful treat suitable for any season. Their bright, tangy flavor makes them a standout dessert that is both refreshing and delicious. With this simple recipe, you can effortlessly create a batch of these tasty bars for any event. Relish the citrusy goodness with every bite!