This recipe provides instructions for making classic Creamy Lemon Bars, a popular dessert known for its bright, tangy lemon filling set atop a buttery, often slightly crumbly shortbread crust. Lemon bars offer a delightful balance of sweet and tart flavors, with a smooth, custard-like filling that contrasts beautifully with the firm yet tender crust. They are typically baked in a square or rectangular pan and then cut into bars for serving, often dusted with powdered sugar for an elegant finish. The vibrant yellow color of the lemon filling makes them visually appealing, and their refreshing taste makes them a favorite for gatherings, potlucks, and as a delightful treat any time of year. The image shows a rectangular baking pan containing a baked lemon filling with a golden-brown crust. A metal spatula is partially inserted into the filling in the top image. The bottom image shows the remaining lemon bars in the pan, with one bar lifted out to reveal the creamy texture of the filling and the thickness of the crust. The filling has a smooth, even, light yellow color, and the crust appears to be a sturdy, slightly crumbly shortbread. The overall impression is a classic, well-made batch of lemon bars ready to be enjoyed.
Based on common recipes for Creamy Lemon Bars, the ingredients likely include:
For the Shortbread Crust:
- All-purpose flour, providing the structure for the crust.
- Unsalted butter, cold and cut into pieces, contributing to the flakiness and rich flavor.
- Powdered sugar, adding sweetness and a fine texture to the crust.
- A pinch of salt, enhancing the flavors.
For the Creamy Lemon Filling:
- Granulated sugar, providing the primary sweetness for the filling.
- Fresh lemon juice, the key ingredient for the bright, tangy lemon flavor.
- Lemon zest, adding a concentrated burst of lemon aroma and flavor.
- Large eggs, providing structure and richness to the custard filling.
- All-purpose flour or cornstarch, acting as a thickening agent for the filling.
- A pinch of salt, balancing the sweetness and enhancing the lemon flavor.
The preparation involves first making the shortbread crust by combining the flour, cold butter, powdered sugar, and salt. This mixture is pressed evenly into the bottom of an ungreased baking pan and then pre-baked until lightly golden and set. While the crust is baking or cooling slightly, the creamy lemon filling is prepared by whisking together the granulated sugar, fresh lemon juice, lemon zest, eggs, flour or cornstarch, and salt until smooth and well combined. Once the crust is ready, the lemon filling is poured evenly over it, and the entire pan is returned to the oven to bake until the filling is set and no longer jiggly in the center. After baking, the lemon bars are cooled completely at room temperature and then chilled in the refrigerator for several hours to allow the filling to firm up properly. Before serving, the lemon bars are typically cut into squares or rectangles and often dusted generously with powdered sugar for a classic presentation.
Creamy Lemon Bars are best served chilled, allowing the filling to be firm and the flavors to be bright and refreshing.
The texture offers a delightful contrast between the firm, slightly crumbly shortbread crust and the smooth, creamy, and slightly tangy lemon filling.
The flavor is a perfect balance of sweet and tart, with the vibrant citrus notes of fresh lemon juice and zest complemented by the buttery richness of the shortbread crust.
Creamy Lemon Bars are a classic dessert featuring a tangy lemon custard filling baked atop a buttery shortbread crust, typically cut into bars and dusted with powdered sugar.
The preparation involves making and pre-baking a shortbread crust, preparing a creamy lemon filling, baking the filling on the crust until set, cooling completely, chilling, and then cutting into bars and dusting with powdered sugar.
Ingredients ( अनुमानित based on common recipes):
For the Shortbread Crust:
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, very cold and cut into cubes
- ¼ cup powdered sugar
- ⅛ teaspoon salt
For the Creamy Lemon Filling:
- 1 ½ cups granulated sugar
- ½ cup fresh lemon juice (from about 3-4 lemons)
- Zest of 2 lemons (about 2 tablespoons)
- 4 large eggs
- ¼ cup all-purpose flour
- ⅛ teaspoon salt
- Powdered sugar, for dusting (optional)
Equipment:
- 8×8 or 9×9 inch square baking pan (or similar size rectangular pan)
- Parchment paper (optional, for lining the pan)
- Mixing bowls
- Pastry blender or fork
- Whisk
- Measuring cups and spoons
- Lemon zester
- Lemon juicer
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). If desired, line your baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later.
- Make the Shortbread Crust: In a medium mixing bowl, whisk together the all-purpose flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender, a fork, or your fingertips until the mixture resembles coarse crumbs.
- Press Crust into Pan: Press the crumbly mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your fingers to create a firm, even layer.
- Pre-bake the Crust: Bake the crust in the preheated oven for 15-20 minutes, or until it is lightly golden and set.
- Prepare the Lemon Filling: While the crust is baking, prepare the lemon filling. In a separate medium mixing bowl, whisk together the granulated sugar, fresh lemon juice, and lemon zest until the sugar is mostly dissolved.
- Add Eggs and Thickener: In another bowl, lightly whisk the eggs. Gradually whisk the eggs into the lemon-sugar mixture until well combined and smooth. Whisk in the all-purpose flour and salt until the filling is smooth and there are no lumps.
- Pour Filling Over Crust: Once the crust is pre-baked, carefully pour the lemon filling evenly over the warm crust.
- Bake the Lemon Bars: Return the pan to the oven and bake for another 20-25 minutes, or until the lemon filling is set and no longer jiggly in the center. The edges should be slightly golden.
- Cool Completely: Remove the lemon bars from the oven and let them cool completely at room temperature. This is important for the filling to set properly.
- Chill in Refrigerator: Once cooled, cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or preferably longer, to allow the lemon bars to firm up completely.
- Cut and Serve: Before serving, lift the lemon bars out of the pan using the parchment paper overhang if you lined the pan. Cut them into squares or rectangles. Dust generously with powdered sugar, if desired.
Enjoy your bright and delicious Creamy Lemon Bars!