Italian Recipes

Zesty Lemon Bars with Buttery Crust

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Lemon Bars Recipe

Category: Desserts
Servings: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour


Ingredients

Ingredient Amount
All-purpose flour 350g
Butter (cold, diced) 200g
Sugar 100g
Eggs 60g
Lemons 4
Eggs (for filling) 360g
Sugar (for filling) 300g
Butter (for filling) 200g
Cornstarch (Maizena) 20g

Instructions

Preparing the Base

  1. Prepare the crust: Start by preparing the base of the lemon bars. In a large mixing bowl, combine the all-purpose flour with cold diced butter. Work the butter into the flour using your hands or a pastry cutter until the mixture resembles coarse crumbs.

  2. Add sugar and egg: Add the sugar to the mixture, followed by the egg. Continue mixing until a dough begins to form.

  3. Chill the dough: Wrap the dough in plastic wrap and refrigerate it for about 30 minutes. This will help the dough firm up and make it easier to roll out.

Preparing the Lemon Filling

  1. Prepare the lemon filling: In a separate bowl, crack the eggs and whisk them together with the sugar. Mix until the mixture is smooth and well combined.

  2. Grate lemon zest: Grate the zest from 4 lemons and add it to the egg-sugar mixture. Stir well to incorporate the zest evenly.

  3. Cook the filling: In a small saucepan, melt the butter over low heat. Once melted, add the egg mixture to the saucepan, stirring continuously to avoid scrambling the eggs. Keep the heat on low to prevent the mixture from boiling.

  4. Add cornstarch: After the mixture begins to thicken (about 10 minutes of cooking), add the cornstarch. Use a whisk to incorporate it thoroughly and prevent lumps from forming.

  5. Continue cooking: Cook for a few more minutes until the mixture has thickened into a creamy consistency. Once thickened, remove the saucepan from the heat and allow it to cool. Transfer the filling to a shallow dish and cover it with plastic wrap, ensuring the wrap is in direct contact with the filling to prevent a skin from forming. Refrigerate until fully cooled.

Assembling and Baking

  1. Prepare the crust: Once the dough has rested in the fridge, remove it and roll it out on a lightly floured surface using a rolling pin. Roll it to fit a 25×17.5 cm (9.8×6.9 inch) rectangular pan.

  2. Place the dough in the pan: Line a baking sheet with parchment paper and place the dough into the base of the pan, pressing it to fit snugly. Trim any excess dough from the edges.

  3. Prick the crust: Use a fork to prick the surface of the dough. This helps the crust bake evenly without puffing up.

  4. Bake the crust: Preheat your oven to 175°C (350°F). Place the pan in the oven and bake the crust for about 30 minutes or until it is golden and fully set. Once baked, remove the crust and let it cool completely.

Final Assembly and Serving

  1. Assemble the lemon bars: Once the crust has cooled, pour the chilled lemon filling over the top of the base, spreading it evenly with a spatula.

  2. Chill the bars: Place the assembled lemon bars in the fridge for about 1-2 hours to set the filling.

  3. Cut the bars: Once fully chilled and set, remove the bars from the fridge. Use a sharp knife to cut them into rectangles. For 12 bars, cut the base in half, then cut each half into 6 sections.

  4. Serve: Your lemon bars are now ready to serve! Enjoy the perfect balance of tangy lemon filling and buttery crust.


Notes

  • For an extra touch of flavor, you can dust the top of the lemon bars with powdered sugar before serving.
  • Make sure to refrigerate the bars for at least an hour to allow the filling to set properly.

These lemon bars are the perfect dessert for any occasion, offering a refreshing burst of citrus flavor paired with a tender, buttery crust.

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