Desserts > Bars > Lemon Bars

Ponderosa Lemon Bars Recipe

Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 1/3 cup all-purpose flour
- 1/2 cup freshly squeezed Ponderosa lemon juice
- 1 tablespoon lemon zest
- Powdered sugar for dusting

Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Zester
- Juicer

Step-by-step instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.

2. In a large mixing bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy.

3. Add 2 cups of all-purpose flour and 1/4 teaspoon of salt to the butter mixture, and mix until well combined.

4. Press the dough evenly into the bottom of the prepared baking dish. Bake for 20 minutes, or until lightly golden brown.

5. While the crust is baking, make the lemon filling. In a separate mixing bowl, beat together the eggs and 2 cups of granulated sugar until well combined.

6. Add 1/3 cup of all-purpose flour, 1/2 cup of freshly squeezed Ponderosa lemon juice, and 1 tablespoon of lemon zest to the egg mixture, and mix until well combined.

7. Pour the lemon filling over the hot crust, and return the baking dish to the oven. Bake for an additional 25-30 minutes, or until the filling is set and lightly golden brown.

8. Remove the baking dish from the oven and let it cool completely on a wire rack.

9. Once cooled, dust the top of the lemon bars with powdered sugar.


Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
Makes 12-16 bars

Nutritional information:
Calories: 300
Fat: 14g
Carbohydrates: 40g
Protein: 4g

Substitutions for ingredients:
- Regular lemons can be used instead of Ponderosa lemons.
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 teaspoon.

Variations:
- Add 1/2 cup of shredded coconut to the crust for a tropical twist.
- Substitute lime juice and zest for the lemon for a tangy lime bar.
- Add 1/2 cup of fresh raspberries to the lemon filling for a raspberry lemon bar.

Tips and tricks:
- Use room temperature butter for easier mixing.
- Zest the lemons before juicing them.
- Let the bars cool completely before cutting them to prevent the filling from oozing out.
- Store the bars in an airtight container in the refrigerator for up to 5 days.

Storage instructions:
Store the bars in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
The bars can be served at room temperature or warmed up in the microwave for a few seconds.

Presentation ideas:
Serve the bars on a platter dusted with powdered sugar and garnished with fresh lemon slices.

Garnishes:
Fresh lemon slices or raspberries.

Pairings:
Serve the bars with a cup of hot tea or coffee.

Suggested side dishes:
Fresh fruit salad or a green salad.

Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water to the dough.
- If the filling is not setting, bake for an additional 5-10 minutes.

Food safety advice:
- Use fresh eggs and wash your hands before handling them.
- Store the 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 and tangy with a buttery crust.

Serving suggestions:
Serve the bars as a dessert or a sweet snack.

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Taste: Tangy, Sweet, Citrusy, Creamy, Rich