Lemon Pie Bars
This is a really easy recipe that my mom made before the lemon bar rage was on Thick skinned lemons work the best I suggest using real butter and eggs Ive tried using eggbeaters nowhere near as good
This is a really easy recipe that my mom made before the lemon bar rage was on Thick skinned lemons work the best I suggest using real butter and eggs Ive tried using eggbeaters nowhere near as good
- Carbohydrate 17.2402165868248 g
- Cholesterol 15.8640625128929 mg
- Fat 5.97780703623376 g
- Fiber 0.264804692890539 g
- Protein 1.44643515744087 g
- Saturated Fat 3.74213828434979 g
- Serving Size 1 1 bar (43g)
- Sodium 168.624531426961 mg
- Sugar 16.9754118939343 g
- Trans Fat 0.438030625376741 g
- Calories 127 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
- Bake 15 to 20 minutes or until golden brown.
- Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
- Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.
Bright citrus curd rests atop a crumbly shortbread base, yielding a sharp contrast between tart filling and rich pastry. Achieving this balance relies entirely on how the crust handles fat. Cutting softened butter into the flour and confectioners' sugar requires working quickly to prevent the fat from melting completely into a paste before baking at 350 degrees F.
The Fat and Acid Chemistry
Whole dairy butter provides milk solids that brown during the initial 15 to 20 minute crust bake, supplying structural integrity that margarine lacks. Freshly squeezed juice combined with whole eggs creates the custard layer. Beating this filling mixture for a full minute incorporates air, ensuring the curd sets firmly during the secondary 20 minute oven duration without separating into a watery layer.
Storage and Freezing Guidelines
Wrapped tightly in plastic wrap, these baked squares maintain quality in the refrigerator for up to five days. Extended storage requires freezing individual portions for up to two months, thawing them overnight at 38 degrees F before dusting with fresh confectioners' sugar.
