Lemon Bars
Lemon lover or not these bars are SO melt in your mouth youll want to eat the whole pan. I have had this recipe for years. Everyone loves them and I hope you will to 3 sticks of butter in these bars. What else is there to say Enjoy
Lemon lover or not these bars are SO melt in your mouth youll want to eat the whole pan. I have had this recipe for years. Everyone loves them and I hope you will to 3 sticks of butter in these bars. What else is there to say Enjoy
- Carbohydrate 1471.65641017186 g
- Cholesterol 4962.6066666665 mg
- Fat 378.599772561904 g
- Fiber 8.45446065017215 g
- Protein 158.97884934816 g
- Saturated Fat 206.466076811217 g
- Serving Size 1 1 Serving (3048g)
- Sodium 3371.02557028011 mg
- Sugar 1463.20194952168 g
- Trans Fat 36.9449180974968 g
- Calories 9721 calories
Step-by-step
- Mix crust ingredients with a fork as you would for a pie crust. Pat into a 9x13 pan which has been greased and floured. Bake at 350 degrees for 15 minutes.
- As crust is baking, mix filling. After crust has baked for 15 minutes, pour filling over crust and continue baking for 25 minutes. Cool bars completely.
- Make frosting by heating butter, powdered sugar and milk for 6 to 8 minutes on high speed. Then add 2 tablespoons cold water one at a time. Beat until smooth. Spread over cooled bars.
The Butter Ratio
Three whole sticks of butter dictate the structural integrity of both the shortbread base and the rich topping, meaning temperature control is mandatory before mixing begins. Soften the dairy until it yields gently to thumb pressure without separating into liquid pools, which prevents the flour from developing too much gluten and turning the crust tough. Whisking the eggs only slightly incorporates minimal air, keeping the curd dense and smooth rather than soufflé-like.
Baking Mechanics
Bake the initial shortbread layer at 350 degrees Fahrenheit for precisely fifteen minutes until the edges turn golden and pull slightly away from the pan. Pouring the liquid citrus mixture over a hot crust ensures proper adhesion between layers without creating a soggy barrier. Cool the pan completely on a wire rack before applying the whipped butter frosting to prevent melting.
Storage and Freezing
Cut these bars into precise squares using a sharp knife wiped clean between slices to maintain sharp edges. Wrap individual portions tightly in plastic wrap and store them in the freezer for up to one month without sacrificing the curd's glossy texture. Thaw frozen portions overnight in the refrigerator rather than on the counter to prevent condensation from dissolving the powdered sugar dusting.
