Perfect Lemon Bars

Pucker Up for the Perfect Lemon Bars: A Slice of Sunshine in Every Bite!

Imagine sinking your teeth into a dessert that perfectly balances the zing of fresh lemons with the sweetness of a buttery shortbread crust. Our Lemon Bars recipe delivers just that – a tantalizing treat that’s sure to brighten up any summer day. These bars are not just a dessert; they’re a burst of sunshine on a plate!

Get ready to embark on a culinary journey that will transport you to a sun-drenched lemon grove. As you prepare these delightful squares, your kitchen will be filled with the invigorating aroma of freshly zested lemons, promising a flavor explosion with every bite. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is foolproof and guaranteed to impress.

Lemon bars have been a beloved dessert since the 1960s when they first appeared in American cookbooks. Originally created as a way to use up excess lemons, they quickly became a staple at potlucks, picnics, and family gatherings. Not only are they delicious, but lemons are also packed with vitamin C, making these treats a slightly guilt-free indulgence. Pair them with a cup of Earl Grey tea for an afternoon pick-me-up that’s simply unbeatable.

Perfect Lemon Bars Recipe

Ingredients:

For the Crust:

1 cup unsalted butter, softened

1/2 cup powdered sugar

2 cups all-purpose flour

1/4 teaspoon salt

For the Filling:

4 large eggs

1 1/2 cups granulated sugar

1/4 cup all-purpose flour

2/3 cup fresh lemon juice (about 4-5 lemons)

2 tablespoons lemon zest

1/4 teaspoon salt

Additional powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. For the crust, cream together the softened butter and powdered sugar in a large bowl until light and fluffy.

3. Gradually mix in 2 cups of flour and 1/4 teaspoon salt until the dough comes together.

4. Press the dough evenly into the prepared pan. Bake for 20-25 minutes, until lightly golden.

5. While the crust bakes, prepare the filling. In a large bowl, whisk together the eggs, granulated sugar, 1/4 cup flour, lemon juice, lemon zest, and 1/4 teaspoon salt until smooth.

6. Pour the filling over the hot crust as soon as it comes out of the oven.

7. Return the pan to the oven and bake for an additional 25-30 minutes, or until the filling is set and no longer jiggly in the center.

8. Allow the bars to cool completely in the pan on a wire rack.

9. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Dust with powdered sugar, cut into squares, and serve.

Elevated Cooking Tip:

For an extra layer of flavor, infuse the lemon juice with a sprig of fresh thyme or rosemary before adding it to the filling. This subtle herbal note will elevate your lemon bars to gourmet status.

Notes:

• Store lemon bars in an airtight container in the refrigerator for up to 5 days.
• For a twist, try using Meyer lemons when in season for a slightly sweeter, more floral flavor profile.

Nutrition Information

Calories: 210 per bar

Total Fat: 9g

Saturated Fat: 5g

Cholesterol: 55mg

Sodium: 85mg

Total Carbohydrates: 30g

Dietary Fiber: 0.5g

Sugars: 21g

Protein: 3g

Vitamin C: 8% of Daily Value

Calcium: 2% of Daily Value

Iron: 4% of Daily Value

Other Information

Prep Time: 20 minutes

Cook Time: 50-55 minutes

Total Time: 1 hour 15 minutes

Servings: 24 bars

Equipment: 9×13-inch baking pan, parchment paper, mixing bowls, whisk

Estimated Cost per Serving: $0.50

Total Cost: $12.00

In Conclusion, Perfect Lemon Bars

In conclusion, these Lemon Bars are more than just a dessert; they’re a celebration of summer’s bright flavors. With their perfect balance of sweet and tart, they’re sure to become a favorite in your recipe collection. Whether you’re serving them at a backyard barbecue or enjoying them as a special treat, these bars are guaranteed to bring a smile to everyone’s face. So go ahead, indulge in a little slice of sunshine!

Read about Texas South by Southwest Cuisine here.

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