Tangy Lemon Bars

Lemon bars are irresistibly tangy – yet also slightly sweet and buttery – thanks in no small part to the shortbread crust. The cake-like top with the powdered sugar only serves to complete the treat, making these lemon bars a totally addictive dessert. In the past, we’ve found many lemon bars are too sweet, or their crusts are too soggy. We wanted to find a way to fix these problems and bring out the tangy citrus without drying the treat out too much. To fix the sweetness, we used the juice from three or four lemons with some added zest in the filling while dialing back a little on the sugar. For the crust, we used confectioners’ sugar and cornstarch, finding those gave the perfect texture. To prevent sogginess, we pre-warmed the crust in the oven and added the filling to the warm crust. We can’t tell you how pleased we were with the result, so you’ll just have to try it out and see for yourself!

Why You’ll Love This Recipe

These Tangy Lemon Bars strike the perfect balance between tart and sweet, with a buttery crust that’s just the right amount of firm. The fresh lemon flavor brightens up any dessert spread, and they are incredibly easy to make, ensuring they’ll become a staple in your baking repertoire.

Kitchen Equipment You’ll Need

• 13″x9″ baking dish
• Parchment paper
• Food processor or blender
• Mixing bowls
• Whisk
• Wire rack
• Cutting board

Ingredients

Crust

• 1 3/4 cups flour
• 2/3 cups confectioners’ sugar (plus more for decoration)
• 1/4 cup cornstarch
• 3/4 teaspoon salt
• 12 tablespoons butter, slightly cooler than room temperature, cut into 1″ pieces

Filling

• 4 large eggs, lightly beaten
• 1 1/3 cups sugar
• 3 tablespoons flour
• 2 teaspoons grated lemon zest from 2 large lemons
• 3/4 cup lemon juice from 4 large lemons, strained
• 1/3 cup whole milk
• 1/8 teaspoon table salt

Step-by-Step Instructions

1. Preheat the oven to 350°F. Lightly butter a 13″x9″ baking dish and line with a sheet of parchment paper. Dot the paper with butter, then lay a second sheet crosswise over it.
2. Pulse the flour, confectioners’ sugar, cornstarch, and salt in a food processor or blender. Add the butter and process to blend for 8 to 10 seconds. Pulse until the mixture is a pale yellow and resembles a coarse meal.
3. Sprinkle the mixture into the lined pan, and press firmly with your fingers into an even 1/4″ layer over the entire bottom of the pan and about 1/2″ up the sides. Refrigerate for 30 minutes, then bake for about 20 minutes.
4. While the crust is cooling and baking, whisk together the eggs, sugar, and flour for the filling in a medium bowl, then stir in the lemon zest, juice, milk, and salt to blend well.
5. When the crust is done baking, reduce the oven to 325°F. Stir the filling mixture to reblend, then pour into the warm crust. Bake for about 20 minutes, or until the filling feels firm when lightly touched.
6. Transfer the pan to a wire rack and let cool for 30 minutes. Lift the confection up by the parchment paper and transfer to a cutting board. Fold the paper down and cut into serving-size bars.
7. Sift confectioners’ sugar over the bars for decoration. Enjoy!

Tips for Success

• Ensure your butter is slightly cooler than room temperature for the best texture in the crust.
• Strain the lemon juice to remove any seeds or pulp for a smooth filling.
• Don’t skip refrigerating the crust before baking; it helps achieve the perfect texture.

Additional Tips and Variations

• For a more intense lemon flavor, add extra lemon zest to the filling.
• Try adding a teaspoon of vanilla extract to the filling for a subtle depth of flavor.
• If you’re feeling adventurous, sprinkle some crushed freeze-dried raspberries on top for a fruity twist.

Nutritional Highlights (Per Serving)

These lemon bars are a delightful treat with a perfect balance of carbohydrates, fats, and sugars. They provide a refreshing citrusy taste without overwhelming sweetness.

Frequently Asked Questions (FAQ)

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice provides the best flavor, bottled juice can be used in a pinch. However, the taste might not be as vibrant.

How should I store leftover lemon bars?

Store them in an airtight container in the refrigerator for up to a week. They also freeze well for up to three months.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend of your choice, and ensure all other ingredients are gluten-free.

Conclusion

We hope you love these Tangy Lemon Bars as much as we do! They are a perfect blend of tart and sweet, with a buttery crust that’s sure to please. Give them a try and let us know how they turn out! Don’t forget to share your experiences and any creative twists you may come up with. Enjoy your baking adventure!