Personally, I like it a lot and not very popular with the rest of the family and this easy lemon bar recipe has the perfect blend of tart, sweet and tangy. Made with a vanilla rind and a soft lemon filling, it’s easy to prepare and so delicious!
Lemon bars recipe is ideal for children and is decorated with powdered sugar and lemon peel to make it look special.
Lemon bars are one of the easiest and most delicious desserts to make at home, sure to put a smile on your face and on the face of your guests. I finally gave lemon a second chance and was pleasantly surprised to find how wonderful, this recipe is easy to prepare and sweet and refreshing at the same time. Lemon bars are one of my favorite desserts. If you have never tried lemon bars, you should definitely give it a try.
Tips for the Best Lemon Bars
Use fresh lemon juice: Fresh lemon juice gives a good flavor more than bottled – the flavor is completely different, and fresh lemon juice is one of the juices rich in many nutrients necessary for the body, the most important of which are vitamins, iron, calcium, phosphorous, copper and manganese, along with substances antioxidant; It provides the body with many health and beauty benefits.
Flours: Honestly, I don’t recommend substitutions here. Each flour serves an important purpose for the best texture. I did try coconut flour in the filling and I didn’t love the texture as much as the tapioca flour.
Do not reduce sugar: Sugar helps reduce moisture, which prevents cracking of bars, and therefore you cannot reduce sugar.
There are many people who have emailed me and asked about the percentage of sugar, and the answer was that it is not possible to reduce the percentage of sugar
Don’t Under-Bake: You don’t want the filling too jiggly or soft when you remove it from the oven. If you see other recipes which say the filling should be jiggly, remember that they’re likely using regular flour in the filling. We’re not. So it should be cooked through to the middle, with a firm Jell-O-like texture. Otherwise, the bars will be too soft once cooled.
Resting Time: When you remove the lemon bars from the oven, let them cool on the counter for an hour. Then, place them in the fridge to another 2 hours. Don’t transfer them from the oven straight to the fridge and try to speed things up. Also, some cracks may occur on top as the lemon bars cool, that’s normal. But if you slice them too early, they’ll likely be too soft.
Sweetness Level: This is definitely a tart, zingy recipe. You can always add a couple tablespoons of more sweetener if you’d like. Alternatively, you can reduce the lemon zest if it’s just too lemony for you.
Lemon Bar Ingredients
- Vanilla Extract: Always vanilla! helps to sweeten the crust
- Large Eggs: You need eggs large eggs help to create the lemon curd filling.
- Fresh Lemon Juice: And only use fresh lemon juice, So good! DO NOT use jarred lemon juice.not the stuff in the bottle.
- Maple syrup or honey: You can use any sweetener you like, it’s up to you.
- All-Purpose Flour: You need regular all-purpose flour because it is too soft
- Coconut flour: Coconut flour maintains the consistency of the shell
Is it better to serve lemon bars cold?
Yes, lemon bars should be served cold so that it is easier to cut lemon pieces into equal squares. This is an important step in determining their position. After cooling I like to dust the easy lemon slices with powdered sugar for an extra sweet touch.
Can you freeze lemon bars?
Lemon bars can only be frozen for three to four months. Be sure to seal them tightly with plastic wrap before placing them in the freezer. Once you’re ready to eat them, thaw the lemon bars in the refrigerator overnight before enjoying the lemon bars.
How to Make Lemon Bars
First, make sure you line a 9×13-inch glass baking pan with parchment paper, leaving an overhang on the sides so you can easily lift out the bars. Spray with nonstick cooking spray. The parchment paper will make it so much easier to get the bars out of the pan.
We’ll start by making the crust first, then we’ll make the lemon filling while the crust bakes. For the crust, mix the sugar, flour and salt. Mix the butter with salt with a pastry cutter until the flour and butter mixture looks like small crumbs. Your pastry dough will still be very crumbly when you add it to the pan.
Transfer the crumbly dough to the pan and press the dough onto the bottom of the pan, making a smooth, relatively even layer. Place in the preheated oven and bake for 20 minutes or until lightly browned around the edges and the dough is fully cooked.
While the layer of dough is baking, we can make the lemon filling. We will start by combining the two dry ingredients, sugar and flour, and then add the eggs (I prefer already beaten). Whisk to combine eggs and dry ingredients. Add the lemon juice and zest below and stir until well incorporated. Pour the lemon filling on the baking sheet over the layer of baked dough. Return to the oven and bake for 25 minutes or until the lemon layer is no longer “agitated” but still mushy.
Once cooled to room temperature, you can transfer the baked lemon bars to the fridge, where they will need to chill for at least two hours. Sift the icing sugar over the lemon bars before cutting it into squares and removing it from the pan. You can use additional powdered sugar when serving if you wish. To enjoy!
How To Make Classic LEMON BARS RecipeCourse: Gateaux Recipes
I love a spicy lemon dessert, and this lemon bars recipe definitely satisfies!
The smooth layer of lemon is bursting with flavor and perfectly complemented by the dough base.
- Pastry dough ingredients
240 g wheat flour
113 g sugar
1.4 g salt
226 g butter
- Ingredients for Lemon Filling
338 g suga
30 g all-purpose flour
4 large eggs
- pastry dough
- Preheat oven to 350 degrees F (175 degrees C) and butter a 9 x 13 baking sheet.
- Mix the dry ingredients: flour, sugar and salt.
Add the cubed butter and mix with the dry ingredients with a dough cutter, until the dough looks crumbly.
Transfer the dough to a baking sheet and press evenly across the bottom of the baking sheet.
Bake for 20 minutes until the edges are lightly golden and the dough is fully cooked.
- Lemon Filling
- Combine the dry ingredients: sugar and flour.
Add the beaten eggs and beat to combine with the dry ingredients.
Add the lemon juice and zest until well incorporated and transfer to a baking sheet.
Pour the lemon filling over the layer of baked dough.
- Bake for 25 minutes or until the lemon filling layer is set and no longer ‘shaken’.
Allow to cool to room temperature, then refrigerate for at least two hours before dusting with sifted powdered sugar and cutting into squares to serve.