When did the lemons adopt the same belief as the sun?
Pablo Neruda
The idea behind this recipe, widely cherished in America but relatively unfamiliar in my region, is truly brilliant. Two of the tastiest creations known – shortbread and lemon curd – combined in a manner that enhances both flavors, making me crave them even as I type!
I am puzzled as to why in Britain, the birthplace of lemon curd and lemon delicious pudding, and the origin of shortbread, lemon bars weren’t embraced as part of the national dishes to be shared in Australia over the years. Nonetheless, it was the R&D team at Betty Crocker in the United States that brought this dessert to fruition. Although Mrs. Eleanore Mickelson submitted a lemon bar recipe in the August 27, 1962 issue of the Chicago Daily Tribune for its “Today’s $5 Favorite Recipe” segment, Betty Crocker presented the first known recipe in a cook book; the Betty Crocker Cooky Book in 1963. It quickly gained immense popularity. There are countless variations, all differing slightly in lemon or egg quantities, or the proportion of curd to shortbread.
My recipe is packed with zesty lemon flavor, pleasantly tart, and features a rich shortbread foundation for the curd filling. You could reduce the lemon juice a bit if you find it too tangy, but I believe it’s just right as is. Dusted with icing sugar, they make for a lovely 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, for serving
Lemon topping:
- 4 eggs
- scant 1/4 cup plain flour
- 1 1/4 cups caster sugar
- 2/3 cup lemon juice
Begin by preheating the oven to 180C. Line a 20 cm x 20 cm slice tin with silicone paper, allowing a 2 cm overhang on every side. In a food processor, combine the butter, vanilla, sugar, and flour, pulsing until a soft and crumbly dough develops. Transfer to the prepared tin and press down with your fingers to spread it 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. Pour gently over the base and bake for an additional 15 minutes or until it is just set. Allow it to cool completely in the tin before dusting with icing sugar. Cut into squares or rectangles according to your preference.
**Incredibly Tangy and Sweet Lemon Bars Recipe: A Flawless Fusion of Citrus Delight**
If there’s a dessert that encapsulates the spirit of summer with each bite, it’s lemon bars. These delightful morsels perfectly harmonize tanginess and sweetness, featuring a buttery shortbread base and a velvety lemon filling that dissolves on your palate. Whether you’re throwing a brunch, enjoying a potluck, or simply yearning for a citrus treat, lemon bars are a classic favorite that consistently pleases. In this article, we’ll guide you through an irresistible lemon bars recipe that’s simple to prepare and sure to impress.
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### **Why Lemon Bars Are So Loved**
Lemon bars have claimed their spot as a dessert favorite for numerous reasons:
1. **Flavor Explosion**: The tartness of fresh lemons combined with the sweetness of sugar crafts a flavor profile that’s both invigorating and fulfilling.
2. **Easy to Make**: With just a few common pantry items, lemon bars are an easy indulgence for any occasion.
3. **Adaptable**: They suit any season—light and refreshing in summer, yet comforting and nostalgic during colder months.
4. **Appealing Presentation**: The bright yellow filling paired with a dusting of powdered sugar makes lemon bars visually enticing as well as delicious.
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### **The Ideal Lemon Bars Recipe**
This recipe produces a batch of lemon bars characterized by a buttery, crumbly crust and a silky lemon filling that strikes a perfect blend of tangy and sweet. Let’s get started!
#### **Ingredients**
**For the crust:**
– 1 cup (2 sticks) unsalted butter, softened
– 2 cups all-purpose flour
– 1/2 cup powdered sugar
– 1/4 teaspoon salt
**For the filling:**
– 1 1/2 cups granulated sugar
– 1/4 cup all-purpose flour
– 4 large eggs
– 2/3 cup freshly squeezed lemon juice (approximately 3–4 lemons)
– 1 tablespoon lemon zest (optional, for extra flavor)
**For topping:**
– Powdered sugar, for dusting
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#### **Instructions**
**Step 1: Prepare the Crust**
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper, ensuring some overhang for easy removal.
2. In a medium bowl, mix the softened butter, flour, powdered sugar, and salt until the dough forms a crumbly consistency.
3. Press the dough evenly into the base of the prepared dish, using your hands or the back of a measuring cup to smooth it out.
4. Bake the crust for 18–20 minutes, or until it’s lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
**Step 2: Create the Lemon Filling**
1. In a large mixing bowl, whisk together the granulated sugar and flour until combined.
2. Incorporate the eggs, lemon juice, and zest (if using). Whisk until the mixture is smooth and fully combined.
3. Pour the lemon filling over the warm crust, ensuring even coverage.
**Step 3: Bake the Lemon Bars**
1. Place the baking dish back in the oven and bake for 20–25 minutes, or until the filling is set and no longer jiggly in the center.
2. Once baked, allow the lemon bars to cool completely in the pan. For optimal results, refrigerate for at least 2 hours to allow the filling to solidify.
**Step 4: Slice and Serve**
1. Once cooled, use the parchment overhang to lift the lemon bars out of the pan.
2. Generously dust the top with powdered sugar for a traditional touch.
3. Cut into squares or rectangles as desired, and serve!
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### **Tips for Perfect Lemon Bars**
1. **Opt for Fresh Lemons**: Using freshly squeezed lemon juice and zest makes a significant difference in flavor. Avoid bottled lemon juice, as it lacks freshness.
2. **Refrigerate Before Slicing**: Allowing the bars to cool thoroughly yields clean, precise edges while cutting.
3. **Adjust Sweetness**: For a more tangy profile, slightly cut down on the sugar in the filling. To create a sweeter treat, increase the sugar a pinch.
4. **Storage**: Store lemon bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months—just let them thaw in the refrigerator before serving.
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### **Serving Suggestions**
Lemon bars are delightful on their own, but you can enhance them with a few creative options:
– Top with a dollop of whipped cream or a scoop of vanilla ice cream for added luxury.
– Pair with