Try this The Best Lemon Bars recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 bar (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar with pastry cutter, a fork, or your hands. Press into the bottom of a 9x13 inch pan lined with foil.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
- For the filling, whisk together 1 1/2 cups sugar and 1/4 cup flour. Crack eggs into a separate bowl, then whisk them into the sugar and flour mixture. Add 2/3 cup lemon juice. Pour over the baked crust.
- Bake for an additional 20 minutes in the oven. (Do not cover)
- Allow bars to cool in fridge for at least 2 hours then dust with confectioners sugar.
- Cut into squares and serve.
Crust Mechanics and Temperature Control
Using bottled lemon juice in place of fresh-squeezed citrus completely alters the chemical balance, trading bright, volatile aromatic oils for flat, one-dimensional acidity. Working the softened butter, flour, and sugar together with a pastry cutter creates a crumbly shortbread base without overdeveloping the gluten. Pressing this mixture firmly into a foil-lined 9x13 inch pan ensures an even thickness that will not crumble when sliced. Baking the crust at 350 degrees Fahrenheit for 15 to 20 minutes until the edges turn a distinct golden brown prevents a soggy bottom from forming under the wet curd layer.Balancing Acid and Protein
When the high acid content of the fresh lemon juice meets the eggs, it denatures the proteins rapidly, allowing the liquid filling to set into a firm, sliceable curd during the second bake. Whisking the granulated sugar with the dry flour before introducing the wet ingredients prevents stubborn lumps from forming in the bowl. Pouring this bright yellow mixture directly over the hot, freshly baked shortbread guarantees a seamless bond between the two distinct textures. Keeping the oven uncovered during the final 20 minutes of baking lets excess moisture evaporate properly.Chilling and Clean Slicing
Hot citrus curd refuses to hold a clean geometric shape, making the mandatory two-hour refrigerator rest an absolute necessity for structural integrity. Dusting the chilled surface with confectioners' sugar right before presentation adds a delicate sweetness that counteracts the sharp bite of the citrus. Wiping the knife blade clean between every single cut prevents the sticky filling from dragging across adjacent squares. Storing leftovers in an airtight container in the refrigerator preserves the texture of the crust for up to three days.
