Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Special equipment needed:
- 8x8 inch baking dish
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Citrus zester
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line an 8x8 inch baking dish with parchment paper.
2. In a mixing bowl, combine the flour, softened butter, and powdered sugar. Mix until the dough is crumbly.
3. Press the dough into the prepared baking dish, making sure it is evenly distributed. Bake for 15 minutes, or until lightly golden brown.
4. While the crust is baking, whisk together the eggs, granulated sugar, lemon juice, lemon zest, baking powder, and salt in a separate mixing bowl.
5. Pour the lemon mixture over the baked crust and return to the oven. Bake for an additional 20-25 minutes, or until the filling is set.
6. Remove from the oven and let cool to room temperature. Once cooled, chill in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 40-45 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 9 servings
Nutritional information:
- Calories per serving: 210
- Total fat: 9g
- Saturated fat: 5g
- Cholesterol: 65mg
- Sodium: 65mg
- Total carbohydrates: 31g
- Dietary fiber: 0g
- Sugars: 23g
- Protein: 2g
Substitutions for ingredients:
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- If you don't have fresh lemons, you can use bottled lemon juice instead.
- You can substitute the unsalted butter with salted butter, but reduce the added salt accordingly.
Variations:
- Add a layer of raspberry jam or fresh raspberries on top of the crust before pouring the lemon filling for a raspberry lemon bar.
- Use lime juice and zest instead of lemon for a lime bar.
- Add a sprinkle of coconut flakes on top of the lemon filling before baking for a tropical twist.
Tips and tricks:
- Make sure the crust is fully baked before adding the lemon filling to prevent a soggy bottom.
- Use a citrus zester to get fine lemon zest without the bitter white pith.
- Dust the powdered sugar on top of the bars just before serving to prevent it from melting into the filling.
Storage instructions:
- Store the lemon bars in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Serve the lemon bars chilled or at room temperature. Do not microwave as it can make the crust soggy.
Presentation ideas:
- Cut the lemon bars into squares and dust with powdered sugar before serving.
- Serve on a platter with fresh berries and mint leaves for a pop of color.
Garnishes:
- Fresh berries
- Mint leaves
- Powdered sugar
Pairings:
- Hot tea or coffee
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
Troubleshooting advice:
- If the lemon filling is not setting, bake for an additional 5-10 minutes until set.
- If the crust is too crumbly, add a tablespoon of water to the dough to help it come together.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the lemon bars in the refrigerator to prevent bacterial growth.
Food history:
- Lemon bars originated in the United States in the early 20th century.
Flavor profiles:
- Sweet, tangy, and buttery.
Serving suggestions:
- Serve as a dessert or a sweet snack.
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