emon Bars
are one of those confections that everyone loves. It is the combination of
a buttery shortbread crust with a tangy lemony filling that makes them so
irresistible. They are perfect for any occasion; as enjoyable with your
afternoon coffee as they are for dessert topped with a rosette of softly
whipped cream and berries. When making these bars we are going to pre bake
the shortbread crust which ensures that it stays crisp and crumbly. Then
it is topped with a lemon filling that separates as it bakes; giving us a
thin cake-like crust on top with a soft and tangy citrus-flavored sauce
underneath. But what makes Lemon Bars (or Squares or Slices) most
recognizable, is their liberal coating of confectioners (powdered or
icing) sugar. These are a highly addictive bar whether you serve them warm
from the oven, at room temperature, or chilled.
When choosing lemons make
sure to look for ones that are fragrant with brightly colored oily yellow
skins. They should be firm, plump, and heavy for their size. Avoid lemons that have blemishes, soft spots, green spots, or are hard and
wrinkled. Lemons consist of a yellow outer rind (skin) that contains
the fruit's oils and perfumes. This outer rind, of varying thickness
and graininess, can have either a bumpy or smooth glossy texture that
contains most of the lemon's wonderful tangy flavor. Before removing
the outer rind (zest) make sure you wash the lemon thoroughly (soap and
water is best). The rind (zest) can be removed using a knife, vegetable peeler, grater
or zester depending on its use. Inside the outer rind is a white membrane
(pith) that is very bitter and should not be used as it is inedible. Small vessels called 'pulp vesicles' make up the inside of the lemon and
contain the pleasantly acidic lemon juice and seeds. Squeezing the
lemon by hand or with a lemon squeezer or reamer releases this clear tart
juice. Always use fresh lemons to make lemon bars as the bottled
lemon juice is a poor substitute and won't give you that wonderful sharp
and refreshing citrus taste.
Preheat oven to 350 degrees F (177
degrees C) and place rack in center of oven. Grease
with butter (or use a cooking spray) a 8 x 8 inch (20 x
28
cm) pan.
FOR CRUST:
In the bowl of your electric mixer, or with a hand mixer, cream the butter
and sugar until light and fluffy. Add the flour and salt and beat until
the dough just comes together. Press into the bottom of your greased pan and
bake for about 20 minutes, or until lightly browned. Remove from oven and
place on a wire rack to cool while you make the filling.
FOR
FILLING:
In your electric mixer, or with a hand mixer,
beat the sugar and eggs until nice and smooth. Add the lemon juice and
zest and stir to combine. Fold in the flour. Pour the filling over
the shortbread crust and bake for about 20 minutes, or until the filling
is set. Remove from oven and place on a wire rack to cool.
To serve: Cut into
squares or triangles and dust with powdered sugar. These are best eaten the day they are made but can be
covered and stored
in the refrigerator for a day or two.
Yield: 16 - 2 inch
(5 cm) squares
CRUST:
1/2 cup (1
stick) (113 grams) unsalted butter, room
temperature
1/4 cup (25
grams) confectioner's (powdered or icing)
sugar
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emon Bars
are one of those confections that everyone loves. It is the combination of
a buttery shortbread crust with a tangy lemony filling that makes them so
irresistible. They are perfect for any occasion; as enjoyable with your
afternoon coffee as they are for dessert topped with a rosette of softly
whipped cream and berries. When making these bars we are going to pre bake
the shortbread crust which ensures that it stays crisp and crumbly. Then
it is topped with a lemon filling that separates as it bakes; giving us a
thin cake-like crust on top with a soft and tangy citrus-flavored sauce
underneath. But what makes Lemon Bars (or Squares or Slices) most
recognizable, is their liberal coating of confectioners (powdered or
icing) sugar. These are a highly addictive bar whether you serve them warm
from the oven, at room temperature, or chilled. 
