Lemon Bars
User Reviews
5
Lemon Bars
Description
The recipe begins by creaming softened butter with sugar and salt, then mixing in flour until a crumbly dough forms. This dough is evenly pressed into the bottom of a buttered baking dish and baked until it shows a light golden color, ensuring a sturdy base.
Shortly before the crust finishes baking, a filling of granulated sugar, flour, salt, fresh lemon and orange juice, lemon zest, eggs, egg yolks, and heavy cream is whisked until smooth. This mixture is poured over the hot crust, and the oven temperature is lowered to gently bake the filling until just set. The filling should not jiggle when moved, indicating it is properly cooked and will hold its shape.
Once cooled at room temperature and then chilled, the bars firm up for neat cutting. The combination of lemon and orange juices with zest produces a nuanced citrus flavor balanced by the sweet crust. The bars serve as a refreshing dessert or snack, offering a crisp crust alongside a luscious citrus topping.
Using parchment lined with butter under the crust can allow easy lifting of bars from the pan. Chilling overnight enhances sliceability and flavor development.
Ingredients
Crust
- 1 cup (226g) unsalted butter softened
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 2 cups (283g) all-purpose flour (scoop and level to measure)
Filling
- 2 cups (400g) granulated sugar
- 6 Tbsp (53g) all-purpose flour
- 1/8 tsp salt
- 1 1/2 Tbsp (7g) lemon zest
- 3/4 cup (175ml) lemon juice fresh
- 1/4 cup (60ml) orange juice fresh navel
- 4 egg large
- 2 egg large yolks
- 3 Tbsp (45ml) heavy cream
Instructions
- Preheat oven to 350 degrees F. Butter a 13 by 9-inch baking dish*, set aside.
For the crust:
- In the bowl of an electric stand mixer cream together butter and sugar and salt until well combined. Add flour and mix until combined (it will seem dry and crumbly but keep mixing and it will come together).
- Press mixture into an even layer on bottom of prepared baking dish.
- Bake in preheated oven until lightly golden, about 20 - 25 minutes.
For the filling:
- Meanwhile, in a mixing bowl, whisk together granulated sugar, flour and 1/8 tsp salt.
- Several minutes before crust is done baking, mix in lemon juice, orange juice and lemon zest, then add eggs, egg yolks and heavy cream and whisk vigorously to blend well.
- Pour mixture over hot crust, then reduce oven temperature to 325 degrees F and return to oven and bake until filling is set**, about 20 - 25 minutes.
- Allow to cool at room temperature 1 hour, then cover and chill in refrigerator 2 hours or overnight.
- Cut into squares and dust tops with powdered sugar if desired just before serving. Store in an airtight container in refrigerator up to 4 days.
Notes
- Line the baking dish with buttered parchment paper to lift out bars easily after baking.
- The lemon filling should be firm enough not to jiggle when gently shaken, signaling doneness.
- Allow bars to cool fully, then refrigerate for at least 2 hours or overnight before slicing for best texture.
User Reviews
Overall Rating
5
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