Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, lemon bars. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Lemon Bars is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Lemon Bars is something which I have loved my entire life. They are fine and they look fantastic.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. Cut together the butter, flour, granulated sugar and salt.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook lemon bars using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Bars:
- Take For the Crust:
- Prepare 1/2 pound (2 sticks) cold unsalted butter, each stick cut into 1/2" cubes (keep refrigerated until you put in food processor)
- Make ready 1/2 cup granulated sugar
- Make ready 2 cups all-purpose flour
- Take 1/2 teaspoon kosher salt
- Get For the Filling:
- Take 5 extra-large eggs at room temperature (or 6 large)
- Get 2 1/4 cups granulated sugar
- Prepare 1.5 tablespoons grated lemon zest (3 to 5 lemons)
- Prepare 3/4 cup freshly squeezed lemon juice
- Prepare 3/4 cup all-purpose flour
- Prepare 1/4 teaspoon kosher salt
- Make ready Confectioners’ (powdered) sugar, for dusting
Combine all filling ingredients in bowl. Beat at medium speed until well mixed. Pour lemon mixture evenly over hot, partially baked crust. Sprinkle with confectioners' sugar, if desired, when the bars are done.
Instructions to make Lemon Bars:
- Preheat the oven to 350 degrees.
- For the crust, put flour, sugar, and salt in food processor bowl and give it 6 or 7 quick pulses to aerate and evenly distribute all ingredients. - - Then add cold butter cubes straight out of the fridge, distributing them evenly over the dry mixture. Pulse food processor a few times to get everything started, then turn processor on and let the whole mixture go just until almost all of it is formed into a ball. (I say almost all because you invariably have crumbs that don't attach.)
- Dump the dough onto a floured surface and gather into a ball. Flatten the dough with floured hands and press it into a 12-inch tart pan, building up a 1/2-inch edge on all sides. Chill in freezer for 10 to 15 minutes.
- Prick the crust in several spots with a fork, then bake for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour until all sugar and salt are completely dissolved. - - Pour into the crust, until it reaches just under the top of the edge (you may have a little left over) and bake for 30 to 35 minutes, until the filling is set. - - (I actually tend to like a roughly 60% to 40% filling to crust ratio, so I don't always use all the filling anyway.)
- Let cool to room temperature. Cut into triangles or squares and dust with confectioners’ sugar. - - Enjoy!
Pour lemon mixture evenly over hot, partially baked crust. Sprinkle with confectioners' sugar, if desired, when the bars are done. Let cool completely before cutting into bars. These are classic lemon bars featuring a soft butter shortbread crust and a tangy sweet lemon curd filling that's baked to the perfect consistency. The lemon layer is thick and substantial, not thin or flimsy like most other lemon bar recipes.
So that is going to wrap it up with this exceptional food lemon bars recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
