When did the lemons adopt the same mantra as the sun?
Pablo Neruda
This recipe concept, a classic in America but relatively unknown in my region, is truly brilliant. Two of the finest delights worldwide – shortbread and lemon curd – combined in a manner that enhances both and makes my mouth water even as I write this!
I cannot fathom why in Britain, renowned for its lemon curd and lemon delicious pudding, as well as shortbread, the lemon bar never became part of the national cuisine to be passed down in Australia over the years. Instead, it was the R&D team at Betty Crocker in the U.S. who breathed life into the lemon bar. Although a lemon bar recipe was featured in the August 27, 1962 issue of the Chicago Daily Tribune courtesy of Mrs. Eleanore Mickelson for its “Today’s $5 Favorite Recipe” segment, it was Betty Crocker that published the first recognized recipe in a cookbook; the Betty Crocker Cooky Book in 1963. It swiftly gained immense popularity. Numerous recipes exist, each with slight variations in lemon or egg quantities, or the ratio of curd to shortbread.
My recipe is packed with zesty lemon flavor, pleasantly tart, and has a rich shortbread base for the curd filling. You might slightly decrease the lemon juice if it’s too tangy for you, but I believe it’s just right as it stands. Sprinkled with icing sugar, they make for a charming 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 mixture, for serving
Lemon topping:
- 4 eggs
- just under 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 parchment paper, allowing an overhang of 2 cm on each side. In a food processor, combine the butter, vanilla, sugar, and flour, pulsing until a soft and crumbly dough is formed. Press the mixture into the prepared tin with your fingertips to create an even base. Bake for 15 to 20 minutes or until golden. While the base bakes, whisk the eggs, flour, sugar, and lemon together until smooth. Gently pour over the baked base and return to the oven for another 15 minutes or until just set. Allow to cool thoroughly in the tin before dusting with icing sugar. Cut into squares or rectangles as desired.
**Delectable Homemade Lemon Bars with a Buttery Shortbread Base**
If you’re in search of a dessert that perfectly balances sweetness and tartness, lemon bars are a classic choice that never fails to impress. With their bright citrus notes and melt-in-your-mouth shortbread base, homemade lemon bars make a lovely addition to any event or a simple treat for your cravings. In this article, we will delve into what makes lemon bars so captivating, how to prepare them from scratch, and tips for achieving the ideal texture and flavor.
—
### Why Lemon Bars Are a Timeless Favorite
Lemon bars are cherished for their invigorating flavor and contrasting textures. The base is a rich shortbread crust that offers a crumbly foundation. Topped with a lush lemon filling that’s both zesty and sweet, made from fresh lemon juice, sugar, and eggs, the baked result is a visually appealing and scrumptious two-layered dessert.
These bars are versatile, perfect for casual picnics, sophisticated tea parties, or as a light dessert after a substantial meal. They are also easy to carry and store, making them a fantastic option to prepare ahead of time.
—
### Ingredients for Homemade Lemon Bars
**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:**
– 4 large eggs
– 1 1/2 cups granulated sugar
– 1/4 cup all-purpose flour
– 2/3 cup freshly squeezed lemon juice (from about 3–4 lemons)
– 1 tablespoon lemon zest (optional, for added zing)
– Powdered sugar, for topping
—
### Step-by-Step Instructions
**1. Prepare the Base:**
– Preheat your oven to 350°F (175°C).
– In a mixing bowl, beat the softened butter and sugar together until light and fluffy.
– Gradually incorporate the flour and salt, mixing until a soft dough comes together.
– Evenly press the dough into the bottom of a greased 9×13-inch baking dish.
– Bake for 18–20 minutes, or until the edges turn a light golden color. Take out of the oven and set aside.
**2. Prepare the Lemon Filling:**
– In another bowl, whisk the eggs until well mixed.
– Add the sugar and flour, whisking until smooth.
– Incorporate the lemon juice and zest until thoroughly combined.
– Pour the lemon mixture on top of the pre-baked base.
**3. Bake Again:**
– Place the dish back in the oven and bake for an additional 20–25 minutes, or until the filling is set and no longer wobbles in the center.
– Allow the bars to cool completely at room temperature, then refrigerate for a minimum of 2 hours for easier cutting.
**4. Serve:**
– Once cooled, sprinkle powdered sugar on top.
– Cut into squares or rectangles and serve.
—
### Tips for Flawless Lemon Bars
– **Opt for Fresh Lemons:** Freshly squeezed lemon juice lends a more vibrant, authentic taste compared to bottled versions.
– **Avoid Overbaking:** Overbaking could lead to cracking or rubbery filling. The filling should be just set when taken out of the oven.
– **Refrigerate Before Cutting:** Chilling the bars makes them easier to cut uniformly and enhances their flavor.
– **Add a Twist:** For an interesting variation, consider mixing in coconut to the crust or a handful of raspberries in the filling.
—
### Storing and Freezing
Lemon bars can be kept in an airtight container in the refrigerator for up to 5 days. They also freeze nicely—arrange them in a single layer on a baking sheet to freeze, then transfer to a freezer-friendly container with parchment paper in between layers. They will remain good for up to 3 months. Thaw in the refrigerator prior to serving.
—
### Final Thoughts
Homemade lemon bars with a buttery shortbread base present a delightful yet simple dessert that is sure to win over any audience. Whether you are an experienced baker or just starting out, this recipe is straightforward and consistently produces delicious outcomes. So gather some lemons and start baking—you’re just a few simple steps away from a zesty, sweet treat that everyone will adore.