Shortbread crust



Only 7 Ingredients in these Lemon Bars


  1. Butter: Melted butter is the base of the shortbread crust.

  2. Sugar: Sugar sweetens the crust and lemon curd filling layers. Not only this, it works with the eggs to set up the lemon filling. If reduced, the filling will be too wet.

  3. Flour: Flour is also used in both layers. Like sugar, it gives structure to the lemon filling. These days, I add slightly more flour to the shortbread crust compared to my cookbook version. You can get away with 2 cups, but an extra 2 Tablespoons really helps solidify the foundation of the lemon bars.

  4. Vanilla Extract: I use 2 teaspoons of vanilla extract in the shortbread crust. Not many lemon bar recipes call for vanilla extract and I promise you it’s my best kept secret.

  5. Salt: Without salt, the crust would be too sweet.

  6. Eggs: Eggs are most of the structure. Without them, you have lemon soup!

  7. Lemon Juice: I highly recommend using lemon juice squeezed from fresh lemons. You can also use another citrus like blood orange, grapefruit, or lime juice.

How to Make Lemon Bars in 5 Steps


  1. Prepare the crust: Mix all of the shortbread crust ingredients together, then press firmly into a 9×13 inch baking pan. Interested in a smaller batch? See my recipe note.

  2. Pre-bake: Pre-baking the crust guarantees it will hold up under the lemon layer.

  3. Prepare the filling: Whisk all of the filling ingredients together. No cooking on the stove!

  4. Bake: Pour the filling on the warm pre-baked crust, then bake for around 20 minutes or until the center is just about set. I slightly increased the baking temperature from my cookbook version. Either temperatures work, but 325°F is preferred.

  5. Cool: I usually cool the lemon bars for about 1 hour at room temperature, then stick the whole pan in the refrigerator for 1-2 more hours until relatively chilled. They’re wonderful cold and with a dusting of confectioners’ sugar on top!

Comments

Post a Comment

Popular posts from this blog

Poppy seed chicken casserole

Image
Ingredients for Poppy Seed Chicken Classic Poppy Seed Chicken is made with cream of chicken soup, sour cream, LOTS of butter and Ritz crackers and is served over rice. This version starts by making homemade cream of chicken–don’t worry it only takes a takes a few minutes to make and the difference in quality is tremendous! And instead of the plain rice on the side, I chose to mix the rice right into the creamy sauce–that way this casserole is more hearty and the rice has so much more flavor! To make this casserole you will need: Leftover Chicken –Use Rotisserie Chicken, Instant Pot Roasted Chicken, Instant Pot Chicken Breasts, or Oven Roasted Chicken Breasts Cooked Rice –Both brown rice or white rice work. In fact, even quinoa works well. Homemade Cream of Chicken Soup –which just requires butter, flour, chicken stock, and a few seasonings. Butter Crackers –Ritz crackers are standard, but I like to purchase organic butter crackers that are free from hydrogenated oils....
Read more

Pound cake

Image
Ingredients: Pound Cake Recipe: 3 large (150 grams) eggs, at room temperature 3 tablespoons (40 grams) milk, at room temperature 1 1/2 teaspoons (6 grams) pure vanilla extract 1 1/4 cups (150 grams) cake flour 1 teaspoon (4 grams) baking powder 1/4 teaspoon (1 gram) salt 3/4 cup (150 grams) granulated white sugar 3/4 cup (170 grams) unsalted butter, at room temperature Instructions: Pound Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper. In a bowl, whisk the eggs, along with the milk and vanilla extract. In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the flour, baking powder, salt, and sugar, and beat on low speed until well mixed (about 30 seconds). Cut the butter...
Read more

Yellow cake mix recipes

Image
Ingredients 2 1/2 cups all-purpose flour 2 1/4 cups sugar 1/3 cup instant nonfat dry milk, such as Carnation 2 teaspoons baking powder 1 teaspoon fine salt Nonstick cooking spray 3/4 cup vegetable oil 3 large eggs, at room temperature 1 tablespoon pure vanilla extract Directions For the cake mix: Whisk together the flour, sugar, dry milk, baking powder and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use. To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray. Whisk 1 1/4 cup water, oil, eggs and vanilla in a large bowl until well combined and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until lightly golden and slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in the pans 5 mi...
Read more