Lemon bars are a delicious snack perfect for hot summer days, a picnic or a barbecue. Simple to prepare, they can be made using regular lemons, Meyer lemons or even limes. It is possible to keep them in the fridge for a few days, but it is difficult for any leftovers of this delicious sweet to remain!
Ingrediants
Base
- 250 g of all-purpose flour
- 225 g of softened butter
- 115 g of granulated sugar
Stuffed
- 4 eggs
- 340 g of granulated sugar
- 25 g of all-purpose flour
- 2 squeezed lemons (about 120 ml)
- 15 g lemon zest (optional)
Optional
Powdered sugar, to be sieved on the surface
Steps
Part 1 of 3: Prepare the Base
Step 1. Preheat the oven to 180 ° C
Step 2. Prepare a pan measuring 23 x 33 cm
Lightly greasing it is the easiest way to prepare it. If you plan to remove the cake from the pan, line it with a sheet of parchment paper instead, making sure to let it dangle slightly around the edges. This way you can use the excess paper to grab and lift the cake before cutting it.
Step 3. Put the flour, butter and sugar in a large bowl or food processor
Both methods are fine, although the food processor can save you a lot of time.
Step 4. Mix flour, butter and sugar until crumbly
You can mix them with a cake mixer or by rubbing the mixture between your fingers. If you use a food processor, pulse it for a few seconds until the mixture is rough and crumbly.
Step 5. Press the dough into the bottom of a baking sheet
Remove the mixture from the bowl or food processor and start tapping it on the bottom of the pan. Although it is crumbly, it will become compact during cooking.
To keep your fingers clean, place a sheet of parchment paper on the base after placing it in the pan and then smooth it out. Remove the parchment paper when the procedure is complete
Step 6. Place the pan in the oven and bake the base for 15-20 minutes or until golden
The duration of cooking depends on the tray and the oven.
Step 7. Remove the pan and leave the oven on
You'll need to reuse it right away to cook the stuffing.
Part 2 of 3: Prepare the Filling
Step 1. Make sure the oven temperature is still 180 ° C
If you turned it off by mistake, turn it back on and wait for it to reach the right temperature.
Step 2. Beat the eggs until smooth and fluffy
Break the eggs and pour them into a large bowl. Beat them with a whisk until smooth and homogeneous.
Step 3. Add the sugar and flour, then stir until there is no lump left
Sifting the flour can be of great help to reduce the likelihood of lumps forming.
Step 4. Stir in the lemon juice and, if desired, 15 g of zest
The lemon peel is not necessary, but it gives the bars sour notes. Make sure you remove the zest before cutting and squeezing the lemon - this will make it easier to do the procedure and will make you less dirty. Remove the zest, add it to the mixture and mix well.
Step 5. Pour the mixture evenly over the base
It is good to use a spatula to distribute it better. You should completely cover the base.
Step 6. Re-bake the pan and bake for another 20 minutes
The edges will turn golden, while the surface will thicken, taking on a consistency similar to that of custard. Don't worry if the bars feel lumpy or fluid in texture. They will solidify with cooling.
Part 3 of 3: Complete the Preparation and Serve the Lemon Bars
Step 1. Remove the pan and let it cool
Lemon bars should be kept in the fridge only once they have reached room temperature. The process takes about an hour, depending on the temperature of the kitchen. If you put hot food in the refrigerator, you risk spoiling the surrounding food.
Step 2. Cover the pan and keep it in the fridge for at least 2 hours
This way the cake will have enough time to complete the cooling phase. Keep in mind that it may take longer to cool / thicken, this depends on the temperature of the fridge.
You can also leave it in the fridge overnight
Step 3. Cut the cake into squares or triangles using a sharp knife
Choose the portion sizes according to your personal taste. If you want to get standard portions, make sure they are about 5 cm wide. The cake can be cut directly into the pan.
- If you left the lemon bars in the fridge overnight, wait until they reach room temperature before cutting them (allow about 15 minutes).
- If you've lined the baking sheet with parchment paper, first lift it up to remove it, then cut the cake on the kitchen counter.
Step 4. Sift some icing sugar onto the lemon bars just before serving
It is not necessary, but you will make them more pleasing to the eye. You can use as much powdered sugar as you like.
To add a pop of color, garnish each square with a raspberry, a lemon wedge and a mint leaf
Step 5. Finished
Advice
- Meyer lemons allow you to get sweeter bars than normal ones.
- Prepare the filling while baking the base to save time.
- Try using a glass dish instead of a metal one. Many pastry chefs find that it ensures more even cooking.
- For thicker bars, use a 20 x 25 cm baking sheet instead.
- Try replacing lemons with limes. Add 1 or 2 drops of food coloring to the filling for a light green color.
- Prepare a pan of lime bars and a pan of lemon bars. Cut them into 5cm squares and arrange them on a tray creating a checkered pattern.
- To enrich the flavor, add 35g of poppy seeds to the base mix.
