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.
Anyone else loves lemon bars? My favorite dessert has to be these colorful, zesty squares, which is perhaps not surprising. Although I did provide a vegan version of these lemon bars in my second cookbook, I have yet to include a traditional recipe for these 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. Thick and creamy with just the right amount of sharpness, the lemon curd layer is just what I need in a lemon bar. The buttery crust is crunchy and light, almost too good to eat.
Making these lemon bars couldn’t be easier. Bring it to picnics and potlucks in the spring and summer, or bake it whenever you want a sweet treat. No way you’ll have any leftovers, I just know it. People can’t get enough of these lemon squares!
The components for lemon bars
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. For an extra burst of lemon flavor, I prefer to garnish these bars with lemon zest; however, if you’re not a fan of its texture in lemon curd, feel free to omit it.
The crust and filling both call for equal amounts of all-purpose flour.
Canderel sugar, often known as powdered sugar. It enhances the crust’s sweetness and makes it perfectly soft. The bars may be served with an additional dusting of powdered sugar.
For the crust, unsalted butter is required. Its luscious taste is perfect for these bars.
Vanilla extract—It gives the crust a rich, toasty taste.
Because of the eggs, the filling has a velvety consistency.
Granulated sugar—It balances out the sour filling with sweetness.
And some sea salt—for that extra kick of flavor!
Look down below for the full recipe with all the measurements.
Lemon Bar Recipe
There are just three steps to this simple lemon bars recipe:
Preparing the dough
Make the crust first. Combine the flour, sugar powder, and salt in a big basin and mix well. With a spatula, combine the melted butter with the vanilla extract and continue to stir until a soft dough is formed. There may be some oiliness. It’s OK!
Placing parchment paper on the sides of an 8×8-inch pan, transfer the dough to the pan. Evenly push the dough onto the bottom and up the sides, about 1/8 inch, using your fingertips.
Lightly brown the crust in a 350°F oven for 18 to 20 minutes, just a touch. To remove any air bubbles, dock the baking crust with a fork.
Prepare the filling at the same time. In a big basin, put the sugar. Use your fingertips to work the lemon zest into the sugar, if using. This facilitates the release of its aromatic oils, elevating the bar’s lemoniness.
Whisk in the flour until well combined. After that, add the eggs and lemon juice and whisk until combined. Gently whisk the egg whites until they disappear entirely.
Bake the crust for 20 to 25 minutes more, or until the filling has set, before pouring it over the heated top.
Subsequently, cool the bars. After an hour of cooling at room temperature, transport to the refrigerator and let chill for another two. By waiting for the filling to completely set, you may make the bars simpler to slice.
Cut the bars into pieces. Put some powdered sugar on top before you serve them. Savor it!
Quick and easy lemon bars
For the Finest Lemon Bars
Sticky lemon bars are a real pain. Grease and line your pan with parchment paper on both sides while you’re getting it ready. Bars made with lemon juice tend to adhere to baking sheets. You may easily remove the bars before serving by greasing and lining them 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.
I recommend letting them cool down. Putting off eating these lemon bars is the toughest part of making the dish. After bringing to room temperature for an hour, let them chill in the fridge for two hours, and then slice them neatly. I won’t say how sloppy your squares will be if you start digging in too soon, but I will warn you.
HOLDER TO STORE
Refrigerate lemon bars for up to five days if stored in an airtight container. If needed, you may let them sit at room temperature for about two hours. Then, it’s recommended to store them in the fridge.
Is it possible to freeze lemon bars?
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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