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 limoncello liqueur
- 1/4 cup fresh lemon juice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- Powdered sugar for dusting
Special equipment needed:
- 8x8 inch baking dish
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking dish with butter or cooking spray.
2. In a medium bowl, combine the flour, powdered sugar, and salt. Add in the softened butter and mix until the mixture is crumbly.
3. Press the mixture into the bottom of the prepared baking dish. Bake for 15-20 minutes or until the edges are lightly golden.
4. In a separate bowl, whisk together the eggs, granulated sugar, limoncello liqueur, lemon juice, baking powder, and lemon zest until well combined.
5. Pour the mixture over the baked crust and return to the oven. Bake for an additional 20-25 minutes or until the filling is set and lightly golden.
6. Remove from the oven and let cool completely. Once cooled, dust with powdered sugar.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat oven to 350°F (175°C)
Serving size:
Makes 9-12 bars
Nutritional information:
Calories per serving: 220
Total fat: 9g
Saturated fat: 5g
Cholesterol: 65mg
Sodium: 80mg
Total carbohydrates: 32g
Dietary fiber: 0g
Sugar: 23g
Protein: 2g
Substitutions for ingredients:
- For a gluten-free version, use almond flour instead of all-purpose flour.
- If you don't have limoncello liqueur, you can substitute it with lemon extract or lemon zest.
Variations:
- Add a layer of raspberry jam 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 teaspoon of vanilla extract to the crust mixture for a vanilla lemon bar.
Tips and tricks:
- Make sure the butter is softened before mixing it with the dry ingredients to ensure a crumbly crust.
- Use fresh lemon juice and zest for the best flavor.
- Let the bars cool completely before dusting with powdered sugar to prevent it from melting.
Storage instructions:
Store the lemon bars in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the bars in the oven at 350°F (175°C) for 5-10 minutes or until warm.
Presentation ideas:
Cut the lemon bars into squares and place them on a platter. Dust with powdered sugar and garnish with fresh lemon slices.
Garnishes:
Fresh lemon slices, mint leaves, or raspberries.
Pairings:
Serve the lemon bars with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a side of whipped cream.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water to the mixture.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Keep the lemon bars refrigerated to prevent spoilage.
Food history:
Lemon bars originated in the United States in the early 1900s. They became popular in the 1960s and are now a classic dessert.
Flavor profiles:
The Limoncello Lemon Bars have a sweet and tangy flavor with a hint of limoncello liqueur.
Serving suggestions:
Serve the lemon bars as a dessert or a sweet treat with tea or coffee.
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Region: Italian
Taste: Citrusy, Sweet, Tart, Zesty, Refreshing