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Home made Lemon Bars are the quintessential dessert for lemon lovers! You’ll love the shortbread crust and the tangy lemon filling of those traditional lemon squares.
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It’s lastly beginning to really feel like summer time right here in Ohio, which generally means two issues: The pool is formally open for the season, and yow will discover me within the kitchen whipping up all of my favourite summer time desserts like strawberry tart, s’mores pie, and these lemon bars.
Not the entire recipes right here on My Baking Habit instantly turn out to be a family favourite, however this lemon bar recipe has been one in all my go-to summer time desserts for over 10 years!
The buttery crust, tart lemon filling and candy sugar dusting is a match made in summer time dessert heaven. Serve them chilled for the right ending to any summer time meal!
THE BEST LEMON BAR RECIPE
I’m not an enormous chocolate dessert fan. Positive I’ll bask in a bit of the very best chocolate cake or chocolate zucchini cake, however I might forego them any day of the week for one thing recent and fruity. Particularly if it’s a lemon dessert.
Tart desserts are positively my jam, identical to tart, bitter sweet is.
Whether or not it’s a slice of lemon cheesecake or making lemon icebox cake or lemon whipping cream cake, I can’t get sufficient of tart lemon taste.
I as soon as had a pal advocate that I strive combining a shortbread crust from Prepare dinner’s Illustrated with Ina Garten’s lemon bar filling. I did it instantly and let me let you know…the outcomes had been freaking superb!
I’ve made just a few tweaks to the recipe over time, however I nonetheless assume that is the very best lemon bar recipe.
They’re cherished by everybody I’ve shared them with! Particularly in the event that they crave tangy lemon desserts the way in which I do.
HOW TO MAKE LEMON BARS
This recipe is a smidge extra work than another bar desserts, similar to my key lime pie bars, however the steps themselves aren’t tough in any respect.
Components you’ll want
You’ll have to put aside substances for each the shortbread crust and the lemon filling.
For the crust, you will want:
- 1 3/4 cups all-purpose flour
- 2/3 cup confectioners’ sugar (aka powdered sugar)
- 1/4 cup cornstarch
- 3/4 teaspoon salt
- 12 tablespoons chilly butter
For the filling, you will want:
- 3 cups granulated sugar
- 1 cup all-purpose flour
- 7 giant eggs, room temperature
- 2 tablespoons grated lemon zest (4 to six lemons)
- 1 cup recent lemon juice (round 8 lemons)
- Confectioners’ sugar, for dusting
The unique filling recipe requires extra-large eggs, however I’ve tweaked the recipe to make use of giant eggs as an alternative. Massive eggs are far more frequent and simpler to search out.
When you’d like to make use of extra-large eggs, confer with the notes within the recipe card.
(Psst! Study easy methods to carry eggs to room temperature rapidly!)
Are you pondering, “That’s loads of lemon”?? Properly, you’re proper. The filling on these bars is tremendous thick and good and tart in comparison with different recipes with a skinny layer of overly candy lemon filling.
They are surely the very best lemon bars for lemon lovers!
Instruments you’ll want
A lot of the gear you’ll want is fairly normal stuff:
- Mixing bowls
- Measuring cups
- Whisk
- 13×9-inch baking pan
- Parchment paper
One instrument that I extremely advocate having to make the crust tremendous easy to throw collectively is a meals processor. I’ve included directions within the recipe card to make the crust by hand as nicely, however I at all times use the meals processor technique!
Mama’s acquired stuff to do, in any case!
Making this recipe
You’ll begin by making the shortbread crust. Not like the shortbread crust in my apple pie bars, this one will resemble a rough meal.
You’ll in all probability assume there’s no approach it’s going to show into an actual crust, however belief me!
Pulse the dry substances for the crust collectively within the meals processor, then add within the butter and pulse till a rough meal kinds. Press the crust firmly into the pan; as soon as it bakes, it magically turns into a superbly buttery crust.
One of the vital issues about this recipe is that you just should add the filling to the crust whereas it’s heat from the oven.
After making the crust, it wants to sit back within the fridge for 10 minutes earlier than baking for 20 minutes.
This could provide you with loads of time to make the lemon filling and have it ready when the crust comes out of the oven.
Whisk collectively the entire filling substances and provides the filling a fast stir earlier than pouring it over the recent crust.
Bake the bars for one more 30-35 minutes. You’ll know the lemon bars are finished when the middle is simply set.
As soon as the bars have cooled to room temperature, don’t overlook to mud the tops with powdered sugar earlier than serving!
STORAGE & FREEZING
Lemon bars comprise loads of eggs. So identical to lemon curd, lemon bars do have to be saved within the fridge in case you don’t plan to eat all of them inside just a few hours.
In case you are making these the day earlier than you intend to serve them, I might wait to mud them with powdered sugar till simply earlier than serving. In any other case the powdered sugar tends to dissolve a bit within the fridge.
Are you able to freeze lemon bars?
Wish to know one thing cool? Lemon bars freeze rather well!
If you wish to make an entire pan of the bars forward of time and freeze them for later:
- Enable the lemon bars to chill fully, then use the parchment paper to take away them from the pan.
- Wrap the complete slab of bars in plastic wrap, then in a layer of industrial quality foil. Freeze for as much as 1 month.
- To thaw, let the bars thaw within the fridge in a single day. Mud generously with powdered sugar earlier than slicing and serving.
If you wish to freeze particular person lemon bars:
- Wrap every minimize lemon bar in a layer of plastic wrap. Place the wrapped bars in a zip-top freezer bag in a single layer.
- To thaw, take away as many bars as you want and allow them to thaw within the fridge in a single day (and even take pleasure in them frozen!). Don’t overlook to provide them a recent dusting of powdered sugar earlier than consuming!
Components
For the crust:
- 1 3/4 cups all-purpose flour
- 2/3 cup confectioners’ sugar
- 1/4 cup cornstarch
- 3/4 teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, chilly
For the filling:
- 3 cups granulated sugar
- 1 cup all-purpose flour
- 7 giant eggs, room temperature
- 2 tablespoons grated lemon zest (4 to six lemons)
- 1 cup freshly squeezed lemon juice (round 8 lemons)
- Confectioners’ sugar, for dusting
Directions
Make the crust:
- Modify oven rack to center place and warmth oven to 350 levels.
- Calmly grease a 13×9-inch baking pan and line with one sheet parchment paper. Spray with further nonstick spray, then lay a second sheet crosswise over it. This may make it simpler to elevate the bars out after they’re baked.
- Pulse flour, confectioners’ sugar, cornstarch, and salt within the work-bowl of a meals processor fitted with a metal blade. Add butter and course of to mix, 8 to 10 seconds, then pulse till combination resembles a rough meal, about three 1-second bursts.
- Sprinkle crust combination into the ready pan and press firmly with fingers or the underside of a measuring cup into a good, 1/4-inch layer over total pan backside and about 1/2 inch up sides. Refrigerate for 10 minutes, then bake till golden brown, about 20 minutes.
To make the crust by hand:
- Combine flour, confectioners’ sugar, cornstarch, and salt in medium bowl. Freeze butter and grate it on giant holes of field grater into flour combination. Toss butter items to coat. Rub items between your fingers for a minute, till flour resembles a rough meal.
- Sprinkle crust combination into the ready pan and press firmly with fingers or the underside of a measuring cup into a good, 1/4-inch layer over total pan backside and about 1/2 inch up sides. Refrigerate for 10 minutes, then bake till golden brown, about 20 minutes.
Make the Filling:
- Whisk collectively the sugar and flour.
- Add the eggs, lemon zest, and lemon juice. Whisk to mix.
- Pour over the nice and cozy crust and bake for 30 to 35 minutes, till the filling is ready. Let cool to room temperature.
- Mud with confectioners’ sugar and minimize into squares.
Notes
The lemon filling should be added to a heat crust. The ten-minute chilling and 20-minute baking of the crust ought to enable loads of time to arrange the filling. If not, make the filling first and stir to mix simply earlier than pouring it into the crust.
Any leftover bars could be sealed in plastic wrap and refrigerated for as much as two days.
This recipe has been up to date to make use of giant eggs rather than the extra-large eggs beforehand referred to as for. When you want to make use of extra-large eggs, use 6 eggs.
Tailored from Ina Garten and Prepare dinner’s Illustrated Journal, Might, 1998
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Vitamin Data
Yield 16
Serving Dimension 1 bar
Quantity Per Serving
Energy 389Complete Fats 11gSaturated Fats 6gTrans Fats 0gUnsaturated Fats 4gLdl cholesterol 104mgSodium 204mgCarbohydrates 69gFiber 1gSugar 50gProtein 5g
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