“Classic Lemon Bars: The Sweet and Refreshing Dessert”
Are you looking for a dessert that combines sweetness and freshness? Classic Lemon Bars are the answer! These delicious lemon bars feature a melt-in-your-mouth dough base and a sweet, slightly tart lemon filling. Perfect for lemon lovers, these bars are easy to prepare and are always irresistible.
Origin and Popularity:
- Classic Lemon Bars became popular in the United States in the early 20th century.
- Some culinary historians believe they were inspired by British lemon curd tarts, while others suggest they may have evolved from the cream tarts that were popular in the United States in the late 19th century. .
- Pioneer Recipe:
- The first widely published recipe for “Lemon Bars” appeared in the Chicago Daily Tribune on **August 27, 1962. It was submitted by “Eleanor Mickelson.” The original recipe was sweeter than modern versions
In short, although #ClassicLemonBars seem like a timeless classic, their history is more recent than we might think. Let’s thank Ms. Mickelson and the Chicago Tribune for publicizing this delicious creation! 🍋🍰
These Classic Lemon Bars are a hit on any occasion! 🍋🍰
Happy baking! 🍰🎈
We Need
For the crust:2 1/4 cups (284 g) all-purpose flour
For the lemon filling:
DIRECTIONS
ONE Prepare the pan and preheat the oven: Line a 9×13 pan with parchment paper, leaving enough parchment paper to overhang the sides on the long end of the pan. You will use this to lift the bars out of the pan and cut them at the end.
Preheat the oven to 350° F.
TWO Combine the dry ingredients: In a large mixing bowl, whisk together flour, sugar, and salt.
THREE Add the butter: Cut the cold butter in cubes. Toss the cubes in flour. Pinch and smoosh the flour and butter together between your thumbs and fingers until the butter is coated with flour and broken into the flat butter pieces, between the sizes of smooshed almonds and peas. (Alternatively, you can blitz it in a food processor 6 or 7 times until the butter has a similar visual appearance.)
FOUR Bake the crust: Dump the crust into your prepared baking dish, press it down firmly it into an even layer with your fingers, and place in the oven.
Bake for 20-25 minutes. The crust is ready when it looks dry and is slightly golden at the edges.
FIVE When the crust only has about 10 minutes left to bake, make your filling: In a medium bowl, whisk together the eggs, yolk, and sugar. Whisk in the flour until you no longer see clumps. Whisk in the lemon juice and vanilla.
SIX Bake the lemon bars: When the crust has finished baking, remove it from the oven and pour the curd over the warm crust. Return to the oven.
Bake for 12 minutes in a glass pan or 10 minutes in a metal pan. The filling is ready when it doesn’t jiggle and has lots of little bubbles on top. All ovens are different, so start checking 2 minutes before you think it’s ready. Don’t over-bake it, or the filling will be spongy.
SEVEN Cool and cut the bars: Remove from oven and let cool for 1 hour, uncovered, either on the counter or in the refrigerator. Use the parchment sling to lift the bars onto a cutting board. Cut into squares and dust with powdered sugar. Enjoy!
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