Introduction
Delightfully tangy and sweet, lemon bars are a classic dessert that brings a burst of sunshine to any table. With a buttery crust and a zesty lemon filling, these treats are perfect for any occasion, from casual gatherings to elegant events. This recipe is straightforward and yields delicious results that will have everyone coming back for more.
Detailed Ingredients
For the Crust:
1 cup (2 sticks) unsalted butter, softened to room temperature
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
For the Filling:
4 large eggs, at room temperature
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
2/3 cup fresh lemon juice (about 3-4 medium lemons)
Zest of 2 lemons
Powdered sugar, for dusting
Prep Time
20 minutes
Cook Time
40-45 minutes
Total Time
1 hour
Yield
16 servings
Detailed Directions and Instructions
Preheat the Oven
Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to facilitate easy removal after baking.
Prepare the Crust
In a medium mixing bowl, combine the softened butter, 2 cups of flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Mix until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared baking pan.
Bake the Crust
Place the pan in the preheated oven and bake for 20 minutes, or until the crust is lightly golden. Remove from the oven and set aside.
Prepare the Filling
In a large mixing bowl, whisk together the 4 eggs and 1 1/2 cups granulated sugar until smooth. Add the 1/4 cup flour, 2/3 cup fresh lemon juice, and zest of 2 lemons. Whisk until fully combined and smooth.
Bake the Filling
Pour the lemon filling over the baked crust. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center.
Cool and Serve
Remove the pan from the oven and allow the lemon bars to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Transfer to a cutting board and cut into squares. Dust the tops with powdered sugar before serving.
Notes
Room Temperature Ingredients
Ensure that the eggs are at room temperature before using them in the filling to help achieve a smooth mixture.
Lemon Juice and Zest
For the freshest flavor, use freshly squeezed lemon juice and zest from real lemons rather than bottled alternatives.
Cooling Time
Allow the lemon bars to cool completely before dusting with powdered sugar and cutting into squares, as this will ensure cleaner cuts and better presentation.
Storage
Store leftover lemon bars in an airtight container in the refrigerator for up to one week. They can also be frozen for longer storage.
Cook techniques
Preheating the Oven
Preheating your oven ensures that the temperature is consistent and allows baked goods to rise and cook evenly. Always aim to preheat at least 10-15 minutes before placing your dish inside.
Preparing the Crust
The crust is typically made from a mixture of butter, flour, sugar, and salt. Mixing until it resembles coarse crumbs helps to achieve a flaky texture. Pressing it evenly into the pan ensures uniform baking.
Baking the Crust
Baking the crust first before adding the filling allows it to set and become firm, creating a stable base for your lemon bars. Look for a lightly golden color as an indicator that it’s ready.
Whisking the Filling
Whisking eggs and sugar together until smooth helps to incorporate air, resulting in a lighter filling. This step is crucial for achieving a well-textured lemon filling.
Baking the Filling
When pouring the filling over the baked crust, ensure it’s spread evenly. Bake it until set, indicated by a firm center with no jiggle, to ensure a perfect texture for the bars.
Cooling and Serving
Allowing the lemon bars to cool completely in the pan helps them to firm up, making it easier to cut clean squares. Dusting with powdered sugar adds a decorative touch and enhances sweetness.
FAQ
Can I use salted butter for the crust?
While unsalted butter is preferred for better control over salt levels, you can use salted butter if that’s what you have on hand. Just omit the added salt in the crust recipe.
How do I know when the lemon filling is set?
The filling is set when it no longer jiggles in the center and has a slight firmness. A good way to test is to gently shake the pan; if there is no motion in the center, it’s ready.
What can I substitute for fresh lemon juice?
If fresh lemon juice isn’t available, you can use bottled lemon juice as a substitute, but the flavor may not be as vibrant or fresh.
Can I make these lemon bars ahead of time?
Yes, lemon bars can be made ahead of time. Store them in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.
How should I store leftover lemon bars?
Store leftover lemon bars in an airtight container in the refrigerator to maintain freshness. They can be kept for about one week.
Conclusion
The lemon bars made from this recipe offer a delightful balance of tartness and sweetness, complemented by a buttery, crumbly crust. Perfect for gatherings or as a refreshing treat, they provide a bright, citrusy flavor that brightens up any occasion. Enjoy sharing this classic dessert with friends and family!
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