Carol's Lemon Bars
I can't make lemon bars. It's just a fact. This is a great recipe that even my husband can pull off. As long as I'm not in the kitchen, you are going to have tremendous success with this recipe!
I can't make lemon bars. It's just a fact. This is a great recipe that even my husband can pull off. As long as I'm not in the kitchen, you are going to have tremendous success with this recipe!
- Carbohydrate 183.152387501053 g
- Cholesterol 589.75625 mg
- Fat 35.8245625 g
- Fiber 1.27887502265386 g
- Protein 19.9539500000464 g
- Saturated Fat 18.511985 g
- Serving Size 1 1 Serving (360g)
- Sodium 496.906250000122 mg
- Sugar 181.873512478399 g
- Trans Fat 3.818855 g
- Calories 1112 calories
Step-by-step
- Mix flour, butter, and powdered sugar and press in the bottom of a 9x9 pan and bake at 350 degrees for 20 minutes.
- Meanwhile, mix remaining ingredients in a bowl.
- Stir right before putting into the hot crust.
- Return to oven and bake for 20-25 minutes.
Lemon juice drives the chemical architecture of these bars, supplying the precise acid needed to react with the half teaspoon of baking soda while also denaturing egg proteins during the second bake to set the curd. When combining the topping components, stir the batter immediately before pouring it over the hot crust to prevent premature separation of the citrus and dairy phases. Pressing the initial flour, butter, and powdered sugar base firmly into a 9x9 inch pan ensures a solid structural foundation that withstands the moisture of the poured citrus layer without becoming soggy.
Bake the crust at 350 degrees Fahrenheit for 20 minutes until lightly golden around the edges, then return the assembled pan to the oven for an additional 20 to 25 minutes until the filling is completely set and immobile in the center. Proper cooling on a wire rack allows the starch matrix to fully gelatinize before slicing with a sharp chef knife wiped clean between cuts. If storing leftovers for longer periods, wrap individual chilled squares tightly in plastic wrap followed by aluminum foil to prevent freezer burn for up to two months. Thaw frozen bars overnight in the refrigerator at 38 degrees Fahrenheit before dusting with fresh powdered sugar.
Altering the citrus profile requires maintaining the same total liquid volume, so substitute lime or grapefruit juice at a strict one-to-one ratio without adjusting the dry ingredients. Overmixing the curd introduces excess air bubbles that rupture during baking, yielding an uneven surface texture instead of a smooth finish.
