Lemon Bars
When I told my mom that I was developing a lemon bar recipe, she looked at me and deadpanned “who the f*** wants a lemon bar?” As a lemon bar stan, I had to get into the kitchen and riff on a tried-and-true recipe that could convert any lemon bar skeptic! This recipe is delectable. It’s a perfect balance of zesty citrus and sweet shortbread that’ll appeal to both the hardcore sugar-lovers and savory-toothed friends alike. And it’s so easy that even my drama-queen, kitchen-hating friend could whip it up with me. Get into this recipe, y’all!
Contrary to all the bad press, lemon bars are anything BUT basic. Lemon bars are simple, yes, but that simplicity often leads to a really elegant and delicious final product. The tangy flavor of the lemon curd balanced with the subtle butteriness of the shortbread makes for a dessert that leaves you perfectly satisfied.
Lemon bars always remind me of summer. They are super light and airy. And they’re just what you need for a day by the pool or a picnic in the park. And, they’re the kind of dessert that you can eat in one sitting because of how light they are, so be prepared to make more than you think you might need. These bars will go fast at any party or gathering you host.
Put Your Faith In the Baking Process!
Lemon bars are simple, like I’ve said before. But the problem with simple recipes is that people tend to speed through the basics and discount the process, leaving you with a subpar dessert.
But don’t be afraid of simple, y’all! With a little tenderness and attention to detail, you can perfect this lemon bar recipe.
The Key To Getting The Perfect Texture:
To get the perfect texture for your lemon bars, you have to be careful with your lemon curd recipe. Making sure to get all of the lumps out by straining the mixture before you place it into the pan is key to getting a fluffy and smooth lemon curd to top off your recipe.
You also need to pre-bake the shortbread, so you can have a more precise balance between your crunchy lining and your silky-smooth lemon curd.
Don’t Overbake Your Lemon Bars!
This is the biggest warning I can give you: do NOT overbake your bars! A key to baking is to remember that most desserts that alchemize in the oven will harden a bit as they cool down. This is the case with lemon bars, too. You should be looking for a cheesecake-kind of consistency, one that has a little bit of jiggle to it, when you take lemon bars out of the oven, so that they’ll cool down to the perfect consistency.
And Finally, Remember The Power Of Fresh Lemon Juice!
The key to giving this recipe its signature taste is to use fresh lemon juice. No bottled stuff here, y’all! The reason for this is citrus just has a much tangier and zestier taste when pulled freshly from the fruit. Bottled lemon juice has a milder flavor, which can get muddled in a lemon curd. So, squeeze those lemons yourself, okay!
PRO TIPS:
We recommend using fresh lemon juice for maximum flavor instead of bottled lemon juice.
Smashing together the zest and the sugar brightens the flavor and brings out the natural oils in the zest.
Best chilled cold and the bars are easier to cut cold.
Lemon Bars
What you will need:
Adapted from Sallys Baking addiction https://sallysbakingaddiction.com/lemon-bars-recipe/
For the Crust:
2 sticks of salted butter melted(1 cup)
½ cup of granulated white sugar
2 tsp pure vanilla extract
½ tsp salt
2 cups and 2 tbsp all purpose flour
For the Filling:
2 cups of granulated white sugar
6 tbsp of all purpose flour
6 large eggs at room temperature
1 cup of fresh lemon juice (about 4-5 lemons)
Zest of 2 lemons
Powder Sugar for garnish
Making The Bar:
Preheat oven to 325 degrees fahrenheit. And grease and line a 9by 13 baking pan with parchment paper leaving an overhang on the sides for easy removal after baking.
To make the crust combine the melted butter, sugar, salt and vanilla extract until smooth. Add in the flour and mix until just combined.
Press the dough into the prepared pan and bake for about 20 minutes or until golden brown. Let cool slightly.
For the filling combine together the lemon zest and sugar. Using your hands smash the zest into the sugar to bring out more lemon flavor. Add in the flour. Add in the eggs one at a time and then the lemon juice . Whisk until smooth.
Pour the filling over the crust and bake for another 20-25 minutes or until the center is relatively set and no longer jiggles. Cool at room temperature for about an hour then cool in the fridge for another 1-2 hours.
Slice the bars, cover in a dusting of powder sugar and enjoy! Best served cold.