When did the lemons adopt the same belief as the sun?
Pablo Neruda
The idea behind this dish, which is firmly rooted in American cuisine yet scarcely recognized in my region, is brilliant. Two incredibly tasty elements – shortbread and lemon curd – united in a manner that enhances both and makes my mouth water just thinking about it!
I cannot fathom why in the UK, the origin of lemon curd and lemon delicious pudding, and the birthplace of shortbread, the lemon bar didn’t become part of national cuisine, only to be brought to Australia for future generations to enjoy. It was up to the research and development team at Betty Crocker in the United States to create the lemon bar. Although Mrs. Eleanore Mickelson submitted a recipe for a lemon bar to the August 27, 1962 issue of the Chicago Daily Tribune for its “Today’s $5 Favorite Recipe” column, the first widely recognized recipe was published in the 1963 Betty Crocker Cooky Book. It quickly gained immense popularity. Numerous recipes exist, each with slight variations in the quantity of lemon, eggs, or the ratio of curd to shortbread.
My version is brimming with lemony zest, quite tangy, and features a rich shortbread base that supports the curd filling. You can lessen the lemon juice a bit if it’s too sour for your taste, but I find it to be just right as it is. Topped with icing sugar, they make for a lovely afternoon tea delight.
Makes 16
- 150g unsalted butter, diced
- 1/2 teaspoon vanilla essence
- 1/3 cup caster sugar
- 1 1/3 cups plain flour
- Icing sugar blend, 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 tray with silicone paper, leaving a 2 cm overhang on every side. Combine the butter, vanilla, sugar, and flour in a food processor bowl and pulse until a soft, crumbly dough forms. Spread it into the prepared tray and press with your fingers to evenly cover the base. Bake for 15 to 20 minutes or until golden. While the base bakes, whisk the eggs, flour, sugar, and lemon together until silky. Gently pour over the base and bake for an additional 15 minutes or until just set. Let it cool completely in the tray before sifting with icing sugar. Carefully slice into squares or rectangles as desired.
**Tangy Lemon Bars Recipe: A Zesty Treat**
Lemon bars are a timeless dessert that wonderfully harmonizes the sourness of lemons with a sweet, buttery base. This charming treat is perfect for any event, from casual meetups to sophisticated gatherings. Below is a step-by-step guide to crafting the ideal lemon bars that will have your palate yearning for 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:*
– 4 large eggs
– 1 1/2 cups granulated sugar
– 1/4 cup all-purpose flour
– 2/3 cup freshly squeezed lemon juice (around 3-4 lemons)
– Zest of 2 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 easier removal afterwards.
2. **Make the Crust:**
In a medium bowl, cream the softened butter and granulated sugar until light and fluffy. Gradually mix in the flour and salt until just combined. The mixture should appear crumbly yet should hold together when pressed.
3. **Press and Bake the Crust:**
Evenly press the crust mixture into the lined baking dish. Use your hands or the back of a spoon to ensure it is compact and straight. Bake in the preheated oven for 15-20 minutes, or until the edges have a light golden hue. Take it out of the oven and allow it to cool slightly while preparing the filling.
4. **Prepare the Lemon Filling:**
In a large bowl, whisk the eggs and granulated sugar together until thoroughly combined. Add the flour and continue whisking until smooth. Incorporate the freshly squeezed lemon juice and lemon zest, mixing until fully blended.
5. **Bake the Lemon Bars:**
Evenly pour the lemon filling over the slightly cooled crust. Return the dish to the oven and bake for an extra 20-25 minutes, or until the filling is set and no longer jiggles in the center.
6. **Cool and Dust:**
Let the lemon bars cool completely in the baking dish. Once cooled, lift the bars out of the dish using the parchment paper overhang. Transfer to a cutting board and generously dust with powdered sugar.
7. **Slice and Serve:**
Using a sharp knife, cut the lemon bars into squares or rectangles. For clean edges, wipe the knife with a damp cloth between cuts. Serve chilled or at room temperature, and relish the refreshing, tangy taste.
**Tips for Perfect Lemon Bars:**
– To amplify the lemon flavor, add more lemon zest.
– Make sure the crust is completely cooled before applying the lemon filling to avoid sogginess.
– Store any leftover lemon bars in an airtight container in the refrigerator for a week.
These scrumptious lemon bars are guaranteed to be a favorite with their vibrant, zesty flavor and buttery crust. Whether you’re a fan of lemons or looking for a refreshing dessert, this recipe is a must-try. Savor the exquisite blend of sweet and tart in every bite!