Lemon bars are one of those classic desserts that never go out of style. No wonder! The tartness of lemon and sweetness of pie go together as well as…well, like sweet and sour. What’s more, timeless desserts often come with countless variations. Usually, recipes have their own story, and every chef has a claim that they have the best secret ingredient! Our lemon bars are no exception, but don’t worry, we’ll share how to make them perfectly.
Our Lemon Bars: A Slice of Lemon Heaven
Like so many cooking stories, my lemon bar saga begins at my parents’ home. While visiting them, we all found that we were suddenly craving something sweet. My mother promptly went into the kitchen, and an hour later served us these delicacies so nonchalantly! We were so excited that we each ate at least three pieces. Dinner was canceled that day, but no worries, we were in lemon heaven.
Lemon bars are so common today that it’s hard to believe how ‘recent’ their recipe actually is. Here in the U.S., the first recorded lemon square recipe dates back to the early 1960s. It appeared in the Chicago Tribune as part of a daily recipe contest, submitted by a woman by the name of Eleanore Mickelson. Her creation, a bar with a lemon-curd-like filling, would go on to become a nationwide phenomenon. Could it really be a coincidence that later cookbook recipes resembled Mrs. Mickelson’s? We think not! And we certainly have her to thank for this iconic treat!
What’s impressive about the lemon square recipe, is just how easy they are to make. In a few steps, you can have these beauties too. Now, I am not one to go back on my word, I promised you tips on how to perfect the lemon square! My tip is: Don’t skimp on anything! Yes, this recipe calls for lot of butter, eggs, and sugar. But, that’s exactly what makes these bright bites so good! Lead with your stomach and your heart here! I promise you, it will be love at first bite.
There’s something to be said about dessert, what’s better than a day without some good ole indulgence! If you’re looking to add some variety to your after dinner treats, look no further than our Japanese flan pudding, raspberry cheesecake brownies, and berry and white chocolate ice cream lava cake.
Lemon Bars
Equipment
- 1 Baking pan 8.5×8.5 inches
Ingredients
For the crust:
- ¼ cup sugar
- 1 cup all-purpose flour
- 1 pinch of salt
- ½ cup butter cold
For the lemon cream:
- 3 organic lemons
- 1 cup sugar
- ¼ cup all-purpose flour
- 4 eggs
Additionally:
- powdered sugar for dusting
Instructions
- Line the baking pan with parchment paper. Preheat the oven to 350°F.
- To make the crust, combine the sugar, flour, and salt in a bowl. Cut the butter into small pieces and work it into the mixture. Keep mixing until the texture becomes sandy.
- Press the dough evenly into the bottom of the baking pan, then prick it a few times with a fork. Bake for 20 minutes.
- While the crust bakes, prepare the filling by first zesting and juicing the lemons.
- Then, in a bowl, mix the lemon zest with sugar. Add the flour. Once mixed, stir in the lemon juice and eggs. Whisk everything well.
- Remove the crust from the oven and pour the lemon cream over it while it's still hot.
- Return the dish to the oven and bake for another 20-25 minutes. You'll know it's ready when you gently shake the pan and the filling no longer jiggles.
- Optionally, chill the bars for an hour and dust with powdered sugar before serving.