When did the lemons adopt the same belief as the sun?
Pablo Neruda
The idea behind this recipe, which is a classic in America but quite unfamiliar in my region, is brilliant. Two of the most delectable delights on earth – shortbread and lemon curd – united in a manner that enhances both and makes my mouth water even as I type this!
I find it puzzling that in Britain, the realm of lemon curd and lemon sponge pudding, where shortbread originated, the lemon bar never became part of the national fare, which could have been enjoyed in Australia for many years. However, it was left to the R&D team at Betty Crocker in the United States to bring the lemon bar to fruition. While a recipe for a lemon bar was featured in the August 27, 1962 edition of the Chicago Daily Tribune, submitted by Mrs. Eleanore Mickelson for its “Today’s $5 Favorite Recipe” section, Betty Crocker is credited with publishing the first officially recognized recipe in a cookbook; the Betty Crocker Cooky Book in 1963. It quickly gained immense popularity. There are countless recipes available, each with slight variations in the proportions of lemon or eggs, or the balance of curd to shortbread.
My version is filled with zesty lemon flavor, quite tangy, and has a rich shortbread crust serving as the base for the curd filling. You could minimize the lemon juice a tad if it’s too tart, but in my view, it’s perfect as is. Sprinkled with icing sugar, they make for a delightful afternoon tea indulgence.
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, 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 each side. Combine the butter, vanilla, sugar, and flour in a food processor and pulse until a smooth and crumbly mixture forms. Transfer into the prepared tin and press down evenly across the base. Bake for 15 to 20 minutes or until golden brown. While the base bakes, whisk together eggs, flour, sugar, and lemon juice until smooth. Carefully pour over the baked base and return to the oven for another 15 minutes or until just set. Allow to cool completely in the tin before dusting with icing sugar. Slice into squares or rectangles as you prefer.
**Title: Uncover the Joy of Scrumptious Lemon Dessert Bars**
Lemon dessert bars represent a quintessential delicacy that skillfully merges the tartness of lemons with the sweetness of a buttery base. These delightful squares are cherished by dessert lovers for their invigorating flavor and uncomplicated preparation. Whether planning a summer gathering or seeking a sweet treat to accompany your afternoon tea, lemon dessert bars are a flexible option that consistently satisfies.
**The Charm of Lemon Dessert Bars**
Lemon dessert bars are admired for their bright, citrus flavor that provides a refreshing contrast to richer sweets. The secret behind their charm is in the delightful blend of a crisp, buttery crust paired with a smooth, tangy lemon filling. This balance renders them an ideal option for those who enjoy a dessert that isn’t excessively sweet.
**Ingredients and Preparation**
To create lemon dessert bars, you generally need a handful of basic ingredients: flour, sugar, butter, eggs, and fresh lemons. The crust is typically crafted from a simple blend of flour, sugar, and butter, pressed into a baking tray and baked until golden brown. The lemon filling consists of a rich combination of eggs, sugar, lemon juice, and zest, poured over the pre-baked crust and baked again until set.
**Variations to Explore**
While the traditional lemon bar is a classic, numerous variations are worthy of exploration. For a twist, think about incorporating a layer of cream cheese for creaminess or adding berries like raspberries or blueberries for an extra flavor dimension and visual appeal. Some recipes suggest finishing with a dusting of powdered sugar on top for a touch of sweetness.
**Tips for Perfect Lemon Bars**
1. **Utilize Fresh Lemons:** Freshly squeezed lemon juice and zest are vital for achieving optimal flavor. Steer clear of bottled lemon juice, as it lacks the vibrant essence of fresh lemons.
2. **Adjust the Sweetness:** Fine-tune the sugar in the filling according to your preference. If you desire a more tart bar, reduce the sugar slightly.
3. **Get the Texture Right:** The crust should be sturdy yet slightly crumbly, while the filling must be set but retain softness. Avoid overbaking, as this can result in a dry texture.
4. **Chill Before Serving:** Let the bars cool completely and then refrigerate for several hours before serving. This allows the filling to set adequately and eases slicing.
**Serving Suggestions**
Lemon dessert bars are adaptable and can be served in many ways. They are delightful on their own, but can also be complemented with a scoop of whipped cream or vanilla ice cream for a luxurious treat. For a fancier presentation, decorate with a sprig of mint or a twist of lemon peel.
**Conclusion**
Lemon dessert bars are a timeless indulgence that brings a zest of sunshine to any gathering. Their simplicity, combined with the vibrant taste of lemons, makes them a favored choice among both beginner and seasoned bakers. Whether you opt for the classic recipe or venture into creative variations, lemon dessert bars are bound to tantalize your taste buds and those of your guests. So, the next time you’re yearning for a refreshing dessert, consider preparing a batch of these delightful bars and relish the zesty pleasure they provide.