The best lemon bars

Votes: 2

Time: 3 hours.
Complexity: easily
Quantity: 24 tiles

Nutritional value per serving:

Calories 234, total fat 13 G., saturated fats 8 G., proteins 3 G., carbohydrates 27 G., fiber 0 G., cholesterol 77 mg, sodium 74 mg, sugar 16 G.

Classic lemon bars, small pastries with lemon cream filling on a crumbly crust, are perfected in this recipe. Unlike the original version, the cream filling is simmered on the stovetop, like lemon curd, with the addition of butter, which perfectly balances the tart and sweet flavors and creates a velvety texture. These lemon bars are bursting with refreshing citrus flavor with a moderate sweetness. Dust with powdered sugar before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 3/4 cups premium flour
1/4 cup cornstarch
1/4 cup powdered sugar
0.5 tsp coarse salt
220 g chilled unsalted butter, cut into small pieces

Filling

4 large eggs
2 large egg yolks
1 and 3/4 cups sugar
1/3 cup premium flour
1/4 teaspoon coarse salt
1 cup freshly squeezed lemon juice (6-8 lemons)
1 teaspoon finely grated lemon zest
110 g chilled unsalted butter, cut into small pieces
1 tbsp powdered sugar, for dusting

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, lemon zest, starch

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking sheet with foil, leaving an overhang on both sides; lightly spray with cooking spray. Set aside.
Cake:

In the bowl of a food processor, combine the flour, cornstarch, powdered sugar, and salt and pulse 10 times to combine. Add the chilled butter and pulse until the mixture resembles coarse sand, about 30 times. The dough will not come together. Pour the mixture evenly into the prepared pan and press it down lightly. Bake, rotating the pan halfway through, until the edges are golden brown, 20 to 25 minutes.

Filling:

In a medium saucepan, combine the eggs, yolks, sugar, flour, salt, and lemon juice. Heat over medium heat, whisking constantly, scraping the sides of the pan occasionally with a rubber spatula, until the cream thickens, 4-5 minutes. Remove from heat and stir in the lemon zest and butter until completely melted.
Reduce oven temperature to 150°C. Spread the filling on the crust and bake until completely set, 12-15 minutes.
Place on a wire rack to cool to room temperature, then refrigerate until the filling is completely set, about 2 hours.
Pull the foil overhangs to lift the dessert out of the pan. Remove the foil and cut into squares. Dust with powdered sugar just before serving.