Lemon bars—those little squares of sunshine that somehow make life feel a tad sweeter. You know, they remind me of those bright, crisp mornings when the world feels fresh and full of possibilities, like when I heard Taylor Swift dropped another surprise album. These bars are that kind of magic—simple yet unforgettable, with a zing that dances on your taste buds and a buttery crust that just hugs your soul.
Steps
- Preheat your oven to 325°F (163°C) and prepare a 9×13-inch glass baking pan by lining it with parchment paper, leaving extra on the sides for easy lifting later.
- In a medium bowl, combine melted butter, sugar, vanilla extract, and salt. Add flour to this mixture and blend until fully combined. Press this thick dough evenly into the prepared pan and bake for 20-22 minutes, until edges are lightly browned.
- After removing the crust from the oven, poke holes gently with a fork to help the filling adhere. Set the crust aside while you prepare the filling.
- To make the lemon filling, sift together sugar and flour in a large bowl. Whisk in eggs followed by lemon juice, ensuring a smooth mixture.
- Pour the lemon filling over the warm crust and bake for 22-26 minutes until the center is just set. Allow the bars to cool at room temperature before refrigerating for 1-2 hours to chill completely.
- Once chilled, lift the bars out using the parchment paper overhang, dust with confectioners’ sugar, and cut into squares. For neat cuts, clean the knife between each slice.
- Store any leftover lemon bars in the refrigerator for up to a week. For freezing, cut the bars into squares, freeze for an hour, then wrap individually before placing in a freezer-safe container.
Ingredients
- 1 cup (16 tablespoons or 226 grams) unsalted butter, melted
- 1/2 cup (100 grams) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups plus 2 tablespoons (265 grams) all-purpose flour, spooned and leveled
- 2 cups (400 grams) granulated sugar
- 6 tablespoons (46 grams) all-purpose flour
- 6 large eggs
- 1 cup (240 milliliters) fresh lemon juice (approximately 4 lemons)
- Optional: Confectioners’ sugar for dusting
FAQ
- Why is it important to use fresh lemon juice in the lemon bars?
- Fresh lemon juice is recommended for making lemon bars because it provides a more vibrant and authentic citrus flavor compared to store-bought bottled juice. The taste difference is significant, enhancing the overall flavor of the dessert.
- Can metal pans be used to bake lemon bars?
- It is advised to avoid using metal pans when baking lemon bars because they can impart a slight metallic taste. Glass pans are preferred for the best flavor, with ceramic as an acceptable alternative.
- How should the lemon bars be stored?
- Lemon bars should be covered and stored in the refrigerator, where they can last up to one week. For longer storage, they can be frozen for up to 3-4 months. It is best to freeze them without the confectioners’ sugar topping and add it after thawing.
- Why do air bubbles appear on top of baked lemon bars?
- Air bubbles on the surface of baked lemon bars are normal and result from air in the eggs rising to the top during baking. This does not affect the taste, and a sprinkle of confectioners’ sugar can easily cover them.
- Is it necessary to pre-bake the shortbread crust?
- Yes, pre-baking the shortbread crust is necessary to ensure it remains firm and holds up well under the lemon curd filling. This step is crucial for achieving the perfect texture.
Tips
- Pre-bake the Crust: Ensure you pre-bake the shortbread crust to give it a firm foundation before adding the lemon filling. This step is crucial for preventing a soggy base.
- Use Fresh Lemon Juice: Opt for freshly squeezed lemon juice instead of store-bought bottled juice to enhance the flavor of the lemon bars. The fresh juice adds a more vibrant and authentic citrus taste.
- Select the Right Baking Pan: Use a glass baking pan rather than a metal one to avoid any metallic taste in your lemon bars. Glass pans provide a more neutral flavor profile.
- Sift Sugar and Flour: Sifting the sugar and flour together before mixing with other ingredients helps prevent lumps, ensuring a smoother lemon filling.
Equipment
- 9×13-inch Glass Baking Pan – The recipe specifically recommends using a glass pan to avoid a metallic taste.
- Citrus Juicer – For fresh lemon juice, which is preferred over store-bought bottled juice.
- Fine Mesh Sieve – Useful for sifting flour and sugar together to prevent lumps.
- Parchment Paper – For lining the pan to make it easier to lift out the lemon bars.
- Silicone Spatula – For mixing the ingredients smoothly.
- Sifter – While not essential, it is recommended for sifting the flour and sugar to avoid lumps.
