Ah, lemon bars—the sweet, tangy treats that remind me of sunlit afternoons and the scent of citrus groves. They’re like a burst of sunshine on a plate, and making them from scratch is a meditation in zesting lemons and mixing batter. Sometimes, it feels like they could almost bring back summer, even when it’s January and the world outside is all frost and gray skies.
Steps
- Preheat your oven to 350°F and line a 9×13 inch baking dish with parchment paper. In a bowl, combine 2 1/2 cups of flour with powdered sugar and salt, then stir in the melted butter until mixed. If you prefer, use a stand mixer for this step, and consider adding a teaspoon of vanilla extract for extra flavor.
- Press the dough evenly into the prepared baking dish, ensuring full coverage on the bottom. Bake in the oven for about 20 minutes or until it achieves a light golden color.
- While the crust is baking, process the sugar with the zest of three lemons in a food processor until the zest is fully integrated, turning the sugar a pale yellow. If you lack a food processor, finely mince the zest and mix it with the sugar in a bowl.
- In a large bowl, combine the lemon-infused sugar and the remaining 1/2 cup of flour. Pour in the lemon juice and crack in the eggs, mixing thoroughly until the mixture is smooth and fully blended.
- Pour the lemon filling over the warm shortbread crust and place the dish back in the oven. Bake for approximately 25 minutes, rotating the pan halfway through, until the center is just set.
- Let the lemon bars cool at room temperature for about an hour, then transfer them to the refrigerator to chill for an additional two hours. Once chilled, remove from the pan and cut into bars using a sharp, damp knife, cleaning the blade after each cut for neat edges.
Ingredients
- All-purpose flour: 3 cups (360g), divided (2 1/2 cups for crust and 1/2 cup for filling)
- Powdered sugar: 2/3 cup (66g), for the shortbread, plus extra for dusting
- Salt: 1/2 teaspoon
- Unsalted butter: 12 tablespoons, melted (170g)
- Lemon zest: 3 tablespoons (zest from three lemons)
- Sugar: 3 cups (600g)
- Eggs: 8 large, at room temperature
- Fresh lemon juice: 1 cup (240mL)
Nutritional Values
Calories: 5775kcal | Carbohydrates: 990g | Protein: 90g | Fat: 180g | Saturated Fat: 105g | Cholesterol: 1776mg | Sodium: 1695mg | Potassium: 1185mg | Fiber: 15g | Sugar: 690g | Vitamin A: 6105IU | Vitamin C: 120mg | Calcium: 330mg | Iron: 30mg
FAQ
- Do lemon bars need to be stored in the fridge?
- If you’re not planning to consume the lemon bars within a few hours, it’s best to refrigerate them. They taste great both chilled and at room temperature.
- How can I tell if the lemon bars are properly set?
- Your lemon bars are ready when the center no longer jiggles and the edges are firm. The filling will continue to set as the bars cool, so follow the recommended baking time. If they seem too liquid, you can bake them for a few more minutes.
- Can I prepare lemon bars in advance?
- Absolutely! Lemon bars are perfect for preparing ahead of time. Just bake and allow them to chill before cutting. They are easier to slice cleanly if made the day before serving.
- What’s the secret to cutting lemon bars neatly?
- Use a sharp knife, dampened before cutting. Clean the blade after each slice and use a single downward motion to cut through. If the top is sticky or firm, you can pre-score it with a sharp knife or razor before cutting.
- Is it okay to substitute lemon with other citrus fruits in this recipe?
- Yes, you can substitute lemons with other citrus fruits like oranges. Just replace the lemon juice and zest with the corresponding amounts from the citrus fruit of your choice.
Tips
- Use Fresh Ingredients: Always opt for fresh lemon juice and zest to ensure the brightest and most authentic lemon flavor in your bars. Avoid using bottled lemon juice for the best results.
- Line Your Baking Dish: Use parchment paper to line your baking dish, making it much easier to remove the lemon bars once they’re baked. If you don’t have parchment paper, aluminum foil can be a suitable alternative.
- Allow Sufficient Cooling Time: Don’t rush the cooling process. After baking, let the bars cool at room temperature for an hour, then chill them in the refrigerator for at least two hours. This helps the bars set properly and makes them easier to cut.
- Neat Cutting Technique: For clean cuts, use a sharp, damp knife, and clean the blade after each cut. Re-wet the knife as needed to ensure smooth slices without sticking.
Equipment
- 9×13-inch Baking Dish – Essential for baking the lemon bars.
- Food Processor – Useful for incorporating lemon zest into the sugar.
- Stand Mixer with Paddle Attachment – Optional, but helpful for making the shortbread crust with less effort.
