Introduction
Lemon bars are a delightful treat that combines the tanginess of fresh lemons with a buttery, crumbly crust. This recipe guides you through the process of creating a delicious lemon curd topping resting on a perfectly baked crust. Ideal for gatherings, picnics, or simply a sweet snack at home, these bars are sure to impress with their vibrant flavor and beautiful presentation.
Detailed Ingredients with measures
Crust:
– 1¾ sticks unsalted butter, softened
– ½ cup granulated sugar
– 2½ cups all-purpose flour
– Grated rind from 2 lemons
Lemon Curd Topping:
– 2 cups superfine sugar
– ½ cup all-purpose flour
– 5 large eggs
– 3 large egg yolks
– 1 cup freshly squeezed lemon juice
– Powdered sugar for dusting
Prep Time
Prep Time: 25 minutes
Cook Time, Total Time, Yield
Cook Time: 40-45 minutes
Total Time: 3 hours and 10 minutes (including cooling)
Yield: 24 bars
Follow this recipe for a refreshing treat that perfectly balances sweetness with tartness. These lemon bars are not only easy to make but also a joy to share!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F.
Step 2: Prepare the Pan
Spray a 9 x 13-inch pan with cake release and double-line it with parchment paper, ensuring that the paper is 1 inch higher than the pan.
Step 3: Mix the Crust Ingredients
In a mixing bowl, combine the softened butter, granulated sugar, all-purpose flour, and grated lemon rind. Using the paddle attachment on slow speed, mix until the mixture resembles breadcrumbs and begins to form into a ball.
Step 4: Press the Crust Mixture
Transfer the mixture into the prepared pan and press it down evenly with your fingers.
Step 5: Smooth the Crust
Place a 9 x 13-inch rectangle of baking paper on top of the crust and apply firm pressure with a cake smoother to flatten and smooth the base.
Step 6: Prick the Crust
Remove the top paper and prick the crust all over with a fork.
Step 7: Bake the Crust
Bake the crust for 18-20 minutes, or until it is golden.
Step 8: Prepare the Topping Mixture
While the crust is baking, clean the mixing bowl and whisk together the superfine sugar and flour for the topping.
Step 9: Combine Topping Ingredients
Add the eggs, egg yolks, and freshly squeezed lemon juice to the sugar-flour mixture. Mix until combined using a whisk or hand blender, keeping the blade under the mixture to avoid incorporating air.
Step 10: Adjust Oven Temperature
Once the crust is baked, remove it from the oven and reduce the temperature to 320°F.
Step 11: Strain Lemon Mixture
Strain the lemon mixture into a jar and pour it over the baked crust.
Step 12: Bake the Topping
Bake for 20-25 minutes until set. The topping is ready when it does not wobble upon shaking the pan.
Step 13: Cool the Bars
Remove from the oven and allow to cool on a cooling rack for about an hour before transferring to the refrigerator. Refrigerate for at least 3 hours.
Step 14: Lift the Bars
When ready to serve, gently lift the bars from the pan using the parchment paper.
Step 15: Cut the Bars
Transfer the bars to a cutting board, trim the edges with a sharp, hot knife (wiping it clean after each cut), and cut into 24 bars.
Step 16: Dust with Powdered Sugar
Dust the tops of the bars with powdered sugar before serving.
Notes
Note 1: Cooling Before Refrigerating
Allow the bars to cool completely at room temperature before refrigerating to prevent cracks in the filling.
Note 2: Storage Instructions
Store the lemon bars in an airtight container in the refrigerator for up to 3 days.
Note 3: Freezing Method
To freeze, place the cut bars in an airtight container, separating layers with parchment paper. They can be frozen for up to 2 months.
Cook techniques
Mixing Ingredients
Incorporate softened butter and sugar until the mixture resembles breadcrumbs. Use a paddle attachment at slow speed to achieve the right texture.
Pressing the Crust
Transfer the crust mixture to the prepared pan and press it down evenly with your fingers for a uniform base. Use a cake smoother with baking paper on top to flatten.
Pricking the Crust
Remove the top layer of baking paper and use a fork to prick the crust, which helps prevent air bubbles during baking.
Straining Mixtures
After combining the lemon topping ingredients, strain the mixture to remove any lumps for a smooth consistency before pouring over the baked crust.
Cooling and Refrigerating
Allow the bars to cool completely at room temperature to prevent cracks in the filling, then refrigerate for at least three hours before serving.
Cutting and Dusting
Use a sharp, hot knife to trim and cut the bars, wiping the knife clean after each cut for clean edges. Dust the tops with powdered sugar for presentation.
FAQ
Can I use salted butter instead of unsalted for the crust?
Yes, although it may alter the flavor slightly. If you do, reduce the added sugar to balance the taste.
What is superfine sugar, and can I substitute it?
Superfine sugar is finely granulated sugar. You can make your own by processing regular granulated sugar in a food processor briefly, or simply use granulated sugar if superfine is not available.
How do I know when the lemon topping is set?
The topping is set when it doesn’t wobble upon shaking the pan. It should have a slight jiggle but should not be liquid.
Can I make this recipe ahead of time?
Yes, the lemon bars can be made a day or two in advance. Store them in an airtight container in the refrigerator.
How long will the lemon bars last in the refrigerator?
The lemon bars can be stored in an airtight container in the refrigerator for up to three days.
Conclusion
The lemon bars prepared with a buttery crust and a tangy lemon curd topping create a delightful balance of sweetness and tartness. These bars are not only a refreshing dessert option but also versatile, making them perfect for various occasions. Enjoy the vibrant flavor and smooth texture that make lemon bars a beloved treat.
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