Easy Lemon Bars with Shortbread Crust :-In order to prepare these lemon bars, you will only need seven ingredients. In addition to being exceptionally thick and creamy, the lemon curd filling is layered on top of an enticing butter shortbread crust.
If you want to avoid overbaking lemon bars, you should always bake them at a lower temperature. Picnics, bake sales, spring brunches, baby showers, and bridal showers are all great occasions for these lemon bars, which are often considered to be the greatest lemon bars available.
Easy Lemon Bars with Shortbread Crust
Only 7 Ingredients in these Lemon Bars :
1 . Butter
- The foundation of the shortbread crust is made up of melted butter.
2 . Sugar
- Both the crust and the lemon curd filling layers are sweetened with sugar. In addition to this, it complements the eggs in the process of preparing the lemon filling. The filling will be too moist if it is reduced.
3 . Flour
- In addition, flour is utilized in both layers. As is the case with sugar, it provides the lemon filling with structure. In comparison to the recipe that I found in the cookbook, I’ve found that I need to add a little bit more flour to the shortbread crust.
- It is possible to get away with using only two cups, but adding an additional two tablespoons is a great way to strengthen the foundation of the lemon bars.
4 . Vanilla Extract
- Two teaspoons of vanilla extract are used in the preparation of the shortbread crust. There aren’t many recipes for lemon bars that call for vanilla essence, and I can assure you that it’s one of my best-kept secrets.
5 . Salt
- In the absence of salt, the crust would be too sweet.
6 . Eggs
- The majority of the structure includes eggs. If you don’t have them, you’ll be out of luck!
7 . Lemon Juice
- Use of lemon juice that has been squeezed from fresh lemons comes strongly recommended by me. In addition, you might use the juice of another citrus fruit, such as a blood orange, grapefruit, or lime.
Instructions:
Warm the oven up to 325°F (163°C). Cover the bottom and sides of a 9×13 glass baking pan (do not use metal) with parchment paper. Leave some extra paper on the sides so you can lift the bars out when they’re done, which makes them easier to cut! Put away.
Get the crust ready: Melt the butter and put it in a medium bowl. Add the sugar, vanilla extract, and salt. Add the flour and mix it in thoroughly. It will be thick dough.
Set the pan aside and press the dough firmly into it. Make sure the crust layer is nice and even. For 20 to 22 minutes, or until the edges start to brown a little, bake it. Take it out of the oven. Fork the warm crust all over the top with holes.
Do not go all the way through the crust. This is a new step that I swear by. It helps the filling stick and keeps the crust in place. Leave alone until step 4.
Fill the shell: In a big bowl, mix the flour and sugar by sifting them together. First add the eggs, then the lemon juice, and whisk until everything is well mixed.
Cover the warm shell with the filling. Put the bars in the oven for 22 to 26 minutes, or until the middle is mostly set and doesn’t move. Take the bars out of the oven and let them cool all the way down at room temperature.
After letting them cool for two hours at room temperature, I put them in the fridge for one to two more hours until they are pretty cold. I think it should be served cold.
When it’s cool, use the extra paper on the sides to lift the parchment paper out of the pan. Before you serve, sprinkle with confectioners’ sugar and cut into pieces.
Clean the knife between cuts to get squares that are all the same size. Cover any extra lemon bars and put them in the fridge for up to a week.
How to Freeze: Lemon bars can be frozen for up to three to four months. Once the bars are cool, cut them into squares  and put them on a baking sheet.
Put it in the freezer for an hour. Wrap one bar at a time in aluminum foil or plastic wrap, then put them all in a big bag or freezer container and freeze them. Let it thaw in the fridge, and then sprinkle it with confectioners’ sugar right before serving.
