What makes a good lemon bar?

A good lemon bar has a perfect balance of sweet and tart flavors. The crust should be buttery and crumbly, while the lemon curd layer should be smooth, creamy, and tangy. The texture of the curd should be firm enough to hold its shape when sliced but still melt in your mouth. The key to a great lemon bar is using fresh lemon juice, a buttery crust, and a well-balanced filling that’s neither too sweet nor too tart.

Are lemon bars hard to make?

Lemon bars are not difficult to make at all. With just a few simple ingredients and a little bit of patience, you can create a delicious, classic dessert. The shortbread crust is quick to prepare, and the lemon curd layer is easy to whisk together. With the right timing and a little attention, you’ll be able to make perfect lemon bars every time.

Why do my lemon bars have a crust on top?

The crust on top of your lemon bars may form due to the top layer of the lemon curd setting while baking. This happens if the lemon curd layer is slightly overbaked, causing it to firm up and form a thin crust. To avoid this, bake the bars just until the curd layer is set but still slightly jiggly in the center. This will give you a smooth top without a crust forming.

Can you use bottled lemon juice for lemon bars?

While fresh lemon juice is always the best option for flavor, you can use bottled lemon juice if necessary. However, bottled juice tends to have a more acidic and less vibrant flavor than freshly squeezed lemon juice. For the best results, always opt for fresh lemons when making lemon bars, as the natural oils in the peel and the fresh juice enhance the overall taste.

How much bottled lemon juice is equivalent to the juice of one lemon?

Typically, one medium lemon yields about 2-3 tablespoons of juice. If using bottled lemon juice, check the label to see how much juice is in one lemon’s worth. For a quick reference, use approximately 2-3 tablespoons of bottled lemon juice for every lemon called for in a recipe.

Why did my lemon bars turn brown?

Lemon bars can turn brown for several reasons, such as overbaking or using too much sugar in the lemon curd layer. If you bake the bars too long or at too high of a temperature, the top of the lemon curd can caramelize and brown. To prevent this, make sure to bake at the recommended temperature and keep a close eye on the bars toward the end of the baking time.

What happens if you overcook lemon bars?

Overcooking lemon bars can cause the curd layer to become too firm, dry, or even crack. The texture may also turn rubbery or overly set, which takes away from the creamy, smooth consistency. To avoid overcooking, bake the lemon bars until the edges are set and the center is still slightly jiggly, as it will continue to firm up as it cools.

Why did my lemon bar crack or split?

Lemon bars can crack or split if they’re overbaked or if the curd layer sets too quickly. This usually happens if the oven temperature is too high, causing the filling to bake too fast. To prevent this, bake at a moderate temperature and check for doneness by gently tapping the baking pan. If the bars are firm around the edges but slightly jiggly in the center, they are done.

How to tell if lemon bars are bad?

Lemon bars that have gone bad may show signs like an off smell, discoloration, or a change in texture, such as becoming overly soggy or hard. If the lemon curd layer separates or starts to look watery, it’s time to discard them. Always check for any mold or signs of spoilage, especially if they’ve been stored for more than a few days in the fridge.

Classic Lemon Bars with Shortbread Crust

Description

Classic Lemon Bars with Shortbread Crust are a timeless dessert that combines the best of both worlds: a buttery, melt-in-your-mouth shortbread crust topped with a zesty, smooth lemon curd layer. This recipe offers a delightful balance of sweet and tart flavors, with the perfect combination of textures. The shortbread crust is rich and crumbly, while the lemon curd is bright and tangy, creating a bite-sized treat that’s irresistible.

Ingredients

Scale

For the shortbread cookie crust:

10 tablespoons (142 grams) unsalted butter, at room temperature
1/2 teaspoon kosher salt
1/2 teaspoon vanilla
2/3 cup (80 grams) confectioners’ sugar, sifted to remove lumps
1/2 teaspoon baking powder
1 ½ cups (180 grams) all purpose flour

For the lemon curd layer:

1 tablespoon lemon zest (from 1 large lemon)
3/4 cup (180 grams) lemon juice (from about 4-6 large lemons)
1 ½ cups (300 grams) white sugar
4 large eggs
3 large egg yolks
1/2 cup (114 grams) unsalted butter, cold and cubed
pinch of salt

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Instructions

Make the shortbread cookie crust:

Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with two sheets of parchment paper, ensuring all sides are covered.
In a large mixing bowl, beat together the butter, salt, and vanilla using an electric hand mixer until smooth and creamy. Add the confectioners' sugar and continue mixing for 3-4 minutes, or until the mixture becomes pale and fluffy.
Add in the baking powder , then gradually spoon in the flour in increments, mixing the dough with the hand mixer as you go. Once all the flour is incorporated, the dough will be soft and slightly crumbly.
Gather the dough into a ball and transfer it to the prepared baking pan. Use your hands to evenly spread the dough across the bottom of the pan. Bake for 18 minutes, or until the crust is lightly golden.
Remove from the oven and let it cool until just barely warm.

Make the lemon curd layer:

Reduce the oven temperature to 325°F (165°C).
In a medium saucepan, whisk together the lemon zest, lemon juice, sugar, eggs, and egg yolks. Place the saucepan over medium-low heat and whisk continuously for about 8-10 minutes, until the curd thickens to a pudding-like consistency (165°F as read on a kitchen thermometer).
Remove from heat immediately and stir in the cold cubed butter and salt. Whisk until the mixture is smooth and fully combined.
Place a fine mesh sieve over the cooled shortbread crust, then pour the hot curd through the sieve. Gently press the curd with a spatula to push the filling through, leaving any solids behind.
Return the pan to the oven and bake for 15 minutes, or until the center of the curd is slightly jiggly.
Remove from the oven and let cool at room temperature for 45 minutes. Transfer to the fridge and chill for at least 8 hours, or preferably overnight, to fully set.
Once cooled and firm, slice into 16 squares.

Notes

How to store: Store leftover lemon bars in an airtight container in the fridge for up to 5 days. They’ll stay fresh and retain their flavor for several days, making them a great make-ahead dessert.

How to freeze: Lemon bars can be frozen for up to 3 months. To freeze, slice them first, then place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe container. Thaw in the fridge overnight before serving.

Prep Time: 15 minutes
Chill Time: 8 hours
Cook Time: 45 minutes
Category: Dessert
Method: Bake
Cuisine: American