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Turn basic ingredients into zesty, punchy lemon bars with just the right mix of crumbly shortbread base and smooth lemon topping. These crowd-favorite treats combine a citrus-enhanced crust with a perfectly set top layer that'll win over folks who don't normally go for sweets.
After lots of kitchen trials, I've found that lemon-soaked sugar and getting the temperature just right makes all the difference.
Key Ingredients
- For Crust:
- Unsalted Butter: Softened to room temp (12 tablespoons)
- Large Lemons: You'll need both juice and zest
- Granulated Sugar: Plain white works best
- All-Purpose Flour: Measured correctly
- Kosher Salt: Brings out the flavors
- For Filling:
- Large Eggs: Take them out early to reach room temp (4)
- Fresh Lemon Juice: About 4-5 lemons for ¾ cup
- Granulated Sugar: Adjusts the tanginess
- All-Purpose Flour: Helps set the filling
- Kosher Salt: Cuts through sweetness
Step-by-Step Guide
- 1. Preparation Phase:
- Set your oven rack in the center and warm to 350°F. Put parchment in a 9x9 pan with extra hanging over the sides. Get your butter and eggs to room temp. Scrape lemon zest finely and mix it into your sugar with your fingers until you smell the citrus oils.
- 2. Crust Creation:
- Mix your lemon sugar with soft butter until fluffy, roughly 2 minutes. Throw in flour and salt, then blend until you get small crumbs. Press this mix firmly across your pan. Bake until you see light golden edges, around 15-22 minutes.
- 3. Filling Development:
- While your crust bakes, thoroughly beat your eggs. Add your lemon juice, sugar, and salt. Sift the flour into this wet mix and whisk until it's totally smooth. Pour this onto your crust right when it comes out hot from the oven.
- 4. Final Baking:
- Put it back in the oven for 18-20 minutes until the filling barely jiggles in the middle. Let it cool on a rack for an hour, then stick it in the fridge for at least 3 hours or leave it overnight.
- 5. Cutting Process:
- Grab the parchment edges to pull the whole thing out. Cut into 16 squares, dipping your knife in hot water and wiping it between cuts. Sprinkle lots of powdered sugar on top just before you serve them.
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Keeping Fresh and Serving Ideas
Storage Options: Keep these bars in a sealed container in your fridge for up to a week. To freeze them, wrap tightly in plastic, put in a freezer container and they'll last 4 months. Thaw in your fridge for an hour or let sit out for 15-20 minutes. Don't add the powdered sugar until you're ready to serve.
Great Companions
- Vanilla ice cream
- Candied lemon slices
- Fresh mint garnish
- Hot tea or coffee
- Fresh berries
- Whipped cream
Try Different Citrus
Switch things up with other citrus fruits:
- Blood orange for color
- Meyer lemon when in season
- Mixed citrus combination
- Orange for creamsicle flavor
- Grapefruit for pink citrus bars
- Lime for key lime bars
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Last Words
What makes these lemon bars stand out is getting the little things right - the sugar infusion, watching your baking time carefully, and letting them cool properly. They'll quickly become your go-to dessert for both fancy gatherings and everyday treats.
Frequently Asked Questions
- → Can I prepare these beforehand?
- Absolutely, you can make them up to 2 days early and keep them in the fridge.
- → Why should ingredients be at room temperature?
- Butter and eggs at room temperature mix more thoroughly for a better texture.
- → Is store-bought lemon juice okay?
- We strongly suggest fresh lemons for the most authentic taste.
- → What's the reason for the jiggle test?
- A little movement shows they're properly set without being overdone.
- → Can I freeze these squares?
- Sure thing, they'll keep frozen for up to 3 months. Just thaw in your fridge and add sugar dust before you serve them.