Introduction
The classic Lemon Bar is the quintessential American dessert, celebrated for its perfect marriage of textures and flavors. These bars feature a buttery, tender shortbread crust topped with a thick layer of intensely tart, yet sweet, lemon custard. Originating in the mid-20th century, Lemon Bars are simple to make but incredibly sophisticated to taste, making them a staple for spring gatherings, holiday dessert tables, or anytime you crave a bright, refreshing treat.
Ingredients
- **For the Shortbread Crust:**
- 1 cup (125g) All-Purpose Flour
- ½ cup (113g) Unsalted Butter, cold and cubed
- ¼ cup (50g) Granulated Sugar
- ½ teaspoon Salt
- **For the Lemon Filling:**
- 4 large Eggs
- 1½ cups (300g) Granulated Sugar
- ¼ cup (30g) All-Purpose Flour
- ½ cup (120ml) Fresh Lemon Juice (about 3-4 lemons)
- 1 tablespoon Lemon Zest
- **For Dusting:** Powdered Sugar
Step-by-step Preparation
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**Prepare the Crust (Preheat and Mix):** Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a medium bowl, combine the flour, sugar, and salt for the crust. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Tip: Ensure the butter is very cold; this is key to a flaky, tender shortbread base.
- **Blind Bake the Crust:** Press the crust mixture firmly and evenly into the prepared pan. Bake for 18–20 minutes, or until the edges are lightly golden brown. While the crust is baking, prepare the filling.
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**Mix the Filling:** In a separate bowl, whisk together the eggs, granulated sugar, and flour until just combined. Slowly whisk in the lemon juice and lemon zest until the mixture is smooth. Do not overmix, as this can incorporate too much air.
Tip: Sifting the flour into the filling prevents lumps and ensures the custard sets properly.
- **Bake the Filling:** Carefully pour the lemon filling over the hot, pre-baked crust. Return the pan to the oven and bake for an additional 20–25 minutes. The bars are done when the edges are set and the center is only slightly wobbly (like gelatin).
- **Cool and Finish:** Remove the bars from the oven and allow them to cool completely at room temperature for about 1 hour. Then, transfer them to the refrigerator and chill for at least 2 hours (or preferably overnight) before slicing. Use the parchment paper overhang to lift the bars out of the pan. Dust generously with powdered sugar before cutting into squares.
Nutritional Information
Lemon bars are considered an indulgent dessert, primarily providing carbohydrates and sugars. Based on a recipe yielding 16 servings, each bar typically contains approximately 180–200 calories, 8g of fat, and 25g of carbohydrates. While high in sugar, the fresh lemon juice provides a small boost of Vitamin C and antioxidants.
Storage
Due to the egg-based custard filling, Lemon Bars must be stored in the refrigerator. Place cooled and cut bars in an airtight container, separated by sheets of parchment paper if stacking. They will keep fresh for 3 to 5 days. For longer storage, bars can be frozen (undusted) for up to 3 months. Thaw overnight in the refrigerator before dusting and serving.
Conclusion
These Lemon Bars are best served cold, offering a delightful contrast to a hot cup of black coffee or herbal tea. For a gourmet twist, try substituting standard lemons with Meyer lemons for a slightly sweeter, less acidic flavor. Alternatively, you can introduce a tropical note by adding 2 tablespoons of shredded coconut to the shortbread crust mixture. No matter how you serve them, the bright, sunny flavor of these bars is guaranteed to bring cheer to any occasion.