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Lemon Bars Recipe

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Lemon Bars Recipe

Lemon Bars are one of those confections that everyone loves. It is the combination of a buttery shortbread crust with a tangy lemony filling that makes them so irresistible. They are perfect for any occasion; as enjoyable with your afternoon coffee as they are for dessert topped with a rosette of softly whipped cream and berries. When making these bars we are going to pre bake the shortbread crust which ensures that it stays crisp and crumbly. Then it is topped with a lemon filling that separates as it bakes; giving us a thin cake-like crust on top with a soft and tangy citrus-flavored sauce underneath. But what makes Lemon Bars (or Squares or Slices) most recognizable, is their liberal coating of confectioners (powdered or icing) sugar. These are a highly addictive bar whether you serve them warm from the oven, at room temperature, or chilled.

When choosing lemons make sure to look for ones that are fragrant with brightly colored oily yellow skins. They should be firm, plump, and heavy for their size. Avoid lemons that have blemishes, soft spots, green spots, or are hard and wrinkled. Lemons consist of a yellow outer rind (skin) that contains the fruit's oils and perfumes. This outer rind, of varying thickness and graininess, can have either a bumpy or smooth glossy texture that contains most of the lemon's wonderful tangy flavor. Before removing the outer rind (zest) make sure you wash the lemon thoroughly (soap and water is best). The rind (zest) can be removed using a knife, vegetable peeler, grater or zester depending on its use. Inside the outer rind is a white membrane (pith) that is very bitter and should not be used as it is inedible. Small vessels called 'pulp vesicles' make up the inside of the lemon and contain the pleasantly acidic lemon juice and seeds. Squeezing the lemon by hand or with a lemon squeezer or reamer releases this clear tart juice. Always use fresh lemons to make lemon bars as the bottled lemon juice is a poor substitute and won't give you that wonderful sharp and refreshing citrus taste.

 

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 28 cm) pan.

FOR CRUST: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.  Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

FOR FILLING: In your electric mixer, or with a hand mixer,  beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. 

To serve: Cut into squares or triangles and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.

Yield: 16 - 2 inch (5 cm) squares

CRUST:

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature

1/4 cup (25 grams) confectioner's (powdered or icing) sugar

1 cup (140 grams) all purpose flour

1/8 teaspoon salt

FILLING:

1 cup (200 grams) granulated white sugar

2 large eggs

1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)

1 tablespoons (5 grams) grated lemon zest (2 lemons)

2 tablespoons (25 grams) all purpose flour

TOPPING:

Confectioner's (powdered or icing) sugar

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. 

TIP:  Always remove the zest first before halving and squeezing the lemon.  Use a fine strainer to remove the seeds and pulp from the juice.

 

 
   

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