Dessert: Lemon Bars
This recipe produces delicious lemon bars, but baking time may vary depending on your oven. It's better to slightly overbake than underbake. After baking, sprinkle powdered sugar on top.
This recipe produces delicious lemon bars, but baking time may vary depending on your oven. It's better to slightly overbake than underbake. After baking, sprinkle powdered sugar on top.
- 1/2 teaspoon baking powder
- 2 cups sugar
- 1 cup butter
- 1/3 cup lemon juice
- 1/4 cup flour
- crust
- 1/2 cup powdered sugar
- 1/2 tsp. salt
- 2 cups sifted flour
- mix dry ingred. ~~amp cut in the butter. pat into pan & bake @ 350* for 20 mins.
- while crust is baking, mix the following:
- 4 beaten eggs
- mix together ~~amp add to the egg mixture.
- pour over crust and bake for 20 to 25 more minutes
- Carbohydrate 305.843766675823 g
- Cholesterol 1235.53000062187 mg
- Fat 264.569850234623 g
- Fiber 13.5903336416283 g
- Protein 62.3453333363597 g
- Saturated Fat 137.809035148581 g
- Serving Size 1 1 9x13 pan (1269g)
- Sodium 118474.224647046 mg
- Sugar 292.253433034195 g
- Trans Fat 19.5887600164227 g
- Calories 3808 calories
Step-by-step
- Ingredients : 1/2 teaspoon baking powder, 2 cups sugar, 1 cup butter, 1/3 cup lemon juice, 1/4 cup flour, crust, 1/2 cup powdered sugar, 1/2 tsp. salt, 2 cups sifted flour
- mix dry ingred. ~~amp cut in the butter
- pat into pan & bake @ 350* for 20 mins.
- while crust is baking, mix the following:
- 4 beaten eggs
- mix together ~~amp add to the egg mixture.
- pour over crust and bake for 20 to 25 more minutes
Unlike a standard single-layer butter cake that relies solely on leavening agents for its structure, these citrus squares depend on the precise coagulation of whole eggs to transform a fluid juice-and-sugar mixture into a cohesive, sliceable curd. The heavy proportion of acid from the fresh lemon juice lowers the overall pH of the filling, which actually weakens the protein network of the eggs during baking, requiring careful temperature management to achieve the correct set. Controlling this thermal reaction ensures the final texture remains creamy rather than watery or rubbery.
- Cut cold butter into the dry flour mixture using a pastry blender until pieces reach the size of small peas to guarantee a flaky, tender shortbread base.
- Bake the initial crust at 350 degrees Fahrenheit for exactly 20 minutes until the edges turn lightly golden.
- Whisk the eggs thoroughly before adding them to the sugar and citrus blend to prevent uneven pockets of scrambled protein in the curd.
- Leave the bars in the oven for the full 25-minute secondary bake until the center no longer jiggles when the pan is gently tapped.
- Dust the powdered sugar over the surface only after the pan cools completely to prevent the moisture from dissolving the sugar into a translucent glaze.
Proper refrigeration for at least four hours firms the fats within both the crust and the filling, yielding clean, sharp corners upon slicing. Precision in these foundational thermal steps guarantees professional results from your home kitchen.
