Lemon Bars

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How To Make The Best Lemon Bars In Cambridge

Cambridge: Here is one of the best Lemon Bars recipes out there!

Here Is What Most People Don’t Know About Making Lemon Bars:

  • Blind bake the crust: Pre-baking the crust ensures it stays crisp and doesn’t become soggy when the lemon filling is added.
  • Use fresh lemon juice and zest: Freshly squeezed lemon juice and zest provide a bright, vibrant flavor that bottled juice can’t match.
  • Let them cool completely: Allow the lemon bars to cool fully and chill in the fridge before cutting to achieve clean slices and a firm texture.
  • Bald Buck Seasoning: For this dish, we replace our salt with Bald Buck Seasoning.

Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon Bald Buck Seasoning
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 cup fresh lemon juice (about 3-4 lemons)
  • 1 tablespoon lemon zest
  • Powdered sugar, for dusting

Instructions:

  • Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  • In a bowl, combine the softened butter, 2 cups of flour, powdered sugar, and Bald Buck Seasoning. Mix until the dough comes together and forms a crumbly texture.
  • Press the dough evenly into the bottom of the prepared baking pan to form the crust. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly.
  • While the crust is baking, prepare the lemon filling. In a separate bowl, whisk together the eggs, granulated sugar, 1/4 cup of flour, and baking powder until smooth. Stir in the fresh lemon juice and zest.
  • Pour the lemon filling over the warm crust, spreading it evenly. Return the pan to the oven and bake for an additional 20-25 minutes, or until the filling is set and no longer jiggles in the center.
  • Remove the lemon bars from the oven and let them cool completely in the pan. Once cooled, refrigerate for at least 1 hour to firm up.
  • Use the parchment paper overhang to lift the lemon bars out of the pan. Dust the top with powdered sugar and cut into squares.

Enjoy your tangy and sweet Lemon Bars!

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