Classic Lemon Bars Recipe- Learn Like a Pro:-The tangy-sweet flavour and buttery crust of lemon bars make it a classic delicacy that has stood the test of time. Using this time-honored recipe, you can create a delectable dessert that is suitable for any event by combining a zesty lemon filling with a crisp shortbread foundation.
Classic Lemon Bars Recipe- Learn Like a Pro
There is no doubt that these lemon bars will leave an impression, regardless of whether you are hosting a gathering, attending a potluck, or simply desiring a lemony pleasure. You will learn how to make these mouthwatering sweets by following along, and you will also receive nutritional information that will assist you in enjoying them in moderation.
Ingredients:
For the Shortbread Crust:
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
For the Lemon Filling:
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/3 cup fresh lemon juice (about 2-3 lemons)
- 1 tablespoon lemon zest
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- Powdered sugar, for dusting
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Instructions:
- Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking pan measuring 9 inches by 9 inches with baking paper, being sure to leave some overhang on the sides for easy removal.
- The flour and powdered sugar for the shortbread crust should be mixed together in a bowl or mixing basin. Add the cold butter that has been cut into cubes, and then use a pastry cutter or a fork to chop the butter into the flour mixture until it resembles grains of coarse crumbs.
- In order to create the shortbread crust, press the mixture onto the bottom of the baking pan that has been prepared in a manner that is both hard and even. To prevent air bubbles from forming throughout the baking process, prick the crust with a fork.
- Bake the crust in an oven that has been prepared for approximately fifteen to twenty minutes, or until it is faintly brown. When you have finished preparing the lemon filling, remove it from the oven and allow it to cool down slightly.
- Mix the eggs and granulated sugar together in a separate dish using a whisk until the mixture is thoroughly blended and has a small foamy appearance.
- To the egg mixture, add the freshly squeezed lemon juice, the zest of the lemon, the flour, and the baking powder. Mix with a whisk until it is completely smooth and even.
- A spatula should be used to distribute the lemon filling evenly throughout the partially baked shortbread crust after it has been poured over it.
- After placing the pan back in the oven, continue baking for an additional twenty to twenty-five minutes, or until the sides are firm and the top is softly brown.
- After removing the lemon bars from the oven, place them on a wire rack at the bottom of the pan and allow them to cool fully.
- After the lemon bars have cooled, place them in the refrigerator for at least two hours, or until they are firm and chilled.
- When removing the cold lemon bars from the pan, make use of the overhanging portion of the parchment paper. You should place them on a chopping board and then sprinkle powdered sugar over the top of them.
- It is recommended that you use a sharp knife to cut the lemon bars into squares or rectangles of the required size.
- The traditional lemon bars should be served chilled, and you should savour the tangy-sweet flavour with each bite.
Nutritional Information (per serving – based on 16 servings):
- Calories: 180 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 20mg
- Total Carbohydrates: 28g
- Dietary Fiber: 0.5g
- Sugars: 19g
- Protein: 2g
Notes on Nutrition:
- These nutritional values are approximate and may vary based on specific ingredients used.
- Lemon bars are moderately high in sugar and should be enjoyed in moderation as part of a balanced diet.
- You can reduce the sugar content slightly if you prefer a less sweet lemon filling.
- Using fresh lemon juice and zest adds natural flavor and vitamin C to the dessert.
