Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lemon bars. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
The lemon curd filling is extra thick and creamy and sits on an irresistible butter shortbread crust. These tart, rich lemon bars need just seven common ingredients you probably already have, and Excellent, everything a true lemon bar should be. Lemon bars are one of the EASIEST desserts to make but oh so delicious.
Lemon Bars is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Lemon Bars is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have lemon bars using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Lemon Bars:
- Get For the Crust:
- Get 1/2 pound (2 sticks) cold unsalted butter, each stick cut into 1/2" cubes (keep refrigerated until you put in food processor)
- Get 1/2 cup granulated sugar
- Make ready 2 cups all-purpose flour
- Take 1/2 teaspoon kosher salt
- Take For the Filling:
- Prepare 5 extra-large eggs at room temperature (or 6 large)
- Get 2 1/4 cups granulated sugar
- Take 1.5 tablespoons grated lemon zest (3 to 5 lemons)
- Make ready 3/4 cup freshly squeezed lemon juice
- Take 3/4 cup all-purpose flour
- Get 1/4 teaspoon kosher salt
- Get Confectioners’ (powdered) sugar, for dusting
Made with a classic Scottish shortbread base and a fresh lemon curd topping that is a lovely balance of sweet and zing. My easy Lemon Bars Recipe has all the best bits of classic lemon bars but made even easier! Watch the full instructional video and get the recipe here! This perfect Lemon Bars Recipe has two important things; the perfect amount of lemon and a rich Lemon Bars Recipe.
Instructions to make Lemon Bars:
- Preheat the oven to 350 degrees.
- For the crust, put flour, sugar, and salt in food processor bowl and give it 6 or 7 quick pulses to aerate and evenly distribute all ingredients. - - Then add cold butter cubes straight out of the fridge, distributing them evenly over the dry mixture. Pulse food processor a few times to get everything started, then turn processor on and let the whole mixture go just until almost all of it is formed into a ball. (I say almost all because you invariably have crumbs that don't attach.)
- Dump the dough onto a floured surface and gather into a ball. Flatten the dough with floured hands and press it into a 12-inch tart pan, building up a 1/2-inch edge on all sides. Chill in freezer for 10 to 15 minutes.
- Prick the crust in several spots with a fork, then bake for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until all sugar and salt are completely dissolved. - - Pour into the crust, until it reaches just under the top of the edge (you may have a little left over) and bake for 30 to 35 minutes, until the filling is set. - - (I actually tend to like a roughly 60% to 40% filling to crust ratio, so I don't always use all the filling anyway.)
- Let cool to room temperature. Cut into triangles or squares and dust with confectioners’ sugar. - - Enjoy!
Growing up in Minnesota I knew these as "lemon squares". Lemon Bars are a favorite in my home. Lemon bars are a classic dessert. People always love the bright zippy lemon on that delicious melt-in-your-mouth shortbread crust. This recipe makes the most lusciously thick lemon bars.
So that’s going to wrap this up with this exceptional food lemon bars recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
