If you’re looking for a sweet and tart dessert, try these simple lemon bars! The shortbread pastry is topped with a tart and creamy lemon curd filling.
Has anybody else ever had a lemon bar? My favorite dessert has to be these colorful, zesty squares, which is perhaps not surprising. Vegan lemon bars were one of the recipes I published in my second cookbook, but I’ve never before shared a traditional recipe for lemon bars. For the first time, I can’t wait to fix it!
After much trial and error, I present to you this recipe. The proportion of lemon filling to shortbread crust is just right, in my opinion. I love a good lemon bar, and this one has the perfect amount of sharpness thanks to its thick and creamy lemon curd layer that isn’t too sweet. The crust, made with butter, is crunchy and delicate, almost melting as it hits your tongue.
Making these lemon bars couldn’t be easier. You can bake it whenever you want a sweet treat, and it’s perfect for summer picnics and potlucks. You better believe there won’t be any leftovers. Everyone loves these lemon squares!
All-Natural Lemon Bar Recipe
The ingredients for these simple lemon bars are as follows:
Naturally, lemons! Never use any old lemon juice; only use freshly squeezed. Compared to store-bought lemon juice, its flavor is much more vibrant and fresh. If you like a milder lemon taste in your bars, I recommend adding lemon zest. However, if you prefer a smoother curd, feel free to omit it.
Use a little all-purpose flour to create the crust and a little more to thicken the filling.
Finely ground sugar, often known as confectioner’s sugar. It enhances the crust’s sweetness and makes it perfectly soft. Before serving, sprinkle more powdered sugar on top of the bars.
The crust calls for unsalted butter. The luscious taste it imparts to these bars is very lovely.
Vanilla extract—It gives the crust a rich, toasty taste.
The filling gets its velvety texture from eggs.
Granulated sugar—It balances out the sour filling with sweetness.
And some sea salt—for that extra kick of flavor!
See the whole recipe down below, along with the exact amounts.
A Recipe for Lemon Bars
The three key components of this simple lemon bar recipe are:
Preparing the topping
The crust must be made first. In a large mixing basin, combine the flour, sugar powder, and salt. When the butter has melted, add the vanilla extract and stir with a spatula until a soft dough is formed. There may be some oiliness. It’s OK!
Move the dough to a pan that is 8×8 inches in size and has parchment paper around it. Press the dough uniformly over the bottom and up the sides, leaving a 1/8-inch gap, using your fingers.
For around 18–20 minutes at 350°F, gently brown the crust by baking it in batches. To remove any air bubbles, dock the baking crust with a fork.
Whipping the ingredients for the lemon filling in a glass bowl.
During this time, prepare the filling. Get a big basin and add the sugar. Use your fingertips to work the lemon zest into the sugar, if using. As a result, the bars will have an additional lemony flavor because to the release of its aromatic oils.
Whisk in the flour until well combined. After that, add the eggs and lemon juice and whisk until combined. Beat the egg whites with a whisk until there are no more streaks.
Bake for a further 20 to 25 minutes, or until the filling has set, after pouring it over the heated crust.
Next, cool the bars. After an hour of cooling at room temperature, transport to the refrigerator and let chill for another two. The filling has time to completely set, and the bars are simpler to cut after this.
Done! Now slice the bars. Put some powdered sugar on top before you serve them. Have fun!
Ideas for the Finest Lemon Bars
Sticky lemon bars are a real pain. Grease the pan and line it with parchment paper on both sides while you’re getting it ready. Bars made with lemon readily cling to baking sheets. To make removing the bars before serving easier, grease and line the pan completely.
On top, you could see a few tiny bubbles. This is a common occurrence with lemon bars! It occurs when baking-induced air bubbles in the egg mixture ascend to the top of the bars. The bars’ texture and flavor will remain unaffected, and a sprinkle of powdered sugar will do the trick to conceal it. But to keep it to a minimum, when stirring the lemon mixture, be careful not to overmix the filling.
Set them aside to cool. Putting off eating these lemon bars is the toughest part of making the dish. After an hour at room temperature and then two hours in the fridge, they slice neatly. I won’t say how sloppy your squares will be if you start digging in too soon, but I will warn you.
TIPS FOR PRESERVING
Keep lemon bars in the fridge for no more than five days if sealed tightly. If needed, they may sit for about two hours at room temperature. After that, it’s recommended to store them in the fridge.
Will lemon bars freeze okay?
Of course! And these lemon squares freeze well, too. Freeze them for up to three months after sealing in a container or bag. Thaw them in the fridge overnight before you serve them.
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