Lemon bars, also known as lemon squares, are a favourite dessert bar for bake sales, holidays and birthdays. These delectable classic dessert bars are available all year and are frequently featured in bakeries and coffee shops. You may have pondered about the origins of these delectable delicacies, whether you name them bars or squares. Although the ingredients were invented during the Renaissance period, the history of lemon squares does not go back as far as you may imagine.
Many nations throughout history have liked lemons and used them extensively in their cuisine. Lemons have been used to flavour savoury foods as well as to make cheesecakes, custards, sweets, and baked products like pies. Lemon bars are thought to have originated during the Renaissance, as the key components were commonly utilised at the period. Lemon custard was popular at the time, sugar was frequently sprinkled on dishes, and shortbread crust had just been invented.
Although the basic components of lemon squares - shortbread and lemon curd were popular throughout the Renaissance, they were not combined in a stacked bar shape until the twentieth century. Bar cookies, sometimes known as squares, date back to the 1930s. Bar cookies are typically prepared in a pan, baked in the oven and cut into squares. Date bars were highlighted as the first instances of squares in American cookbooks at the time. These are most likely descended from previous dessert bar recipes like brownies and fudge. As they became more popular, new recipes emerged, including peanut butter bars, chocolate coconut bars, chocolate cheesecake bars, toffee bars, and pineapple bars.
Ingredients required to whip up classic lemon bars
1 ½ cups all-purpose flour, divided
1 cup granulated sugar, divided
1/2 cup salted butter, cubed and softened
1/4 tsp. kosher salt
6 large eggs, at room temperature
1 cup fresh lemon juice (from 6 large lemons)
1 Tbsp. grated lemon zest
Powdered sugar
How to make lemon bars
Step 1: Preheat the oven to 350°F and place the rack in the centre. Coat an 8-inch square baking sheet with cooking spray and line with parchment paper, allowing a 1-inch overhang on all sides.
Step 2: In a medium mixing bowl, combine 1 cup of the flour and 1/4 cup of the granulated sugar. Add the butter. Working with your fingers, work the butter into the flour mixture until a shaggy dough forms and no large chunks remain for about a minute. (When squeezed, the mixture should hold together.) Press evenly into the bottom and up the sides of the prepared pan.
Bake uncovered in a preheated oven for 20 to 25 minutes, or until gently browned.
Step 3: Meanwhile, in a large mixing basin, combine the remaining 1/2 cup flour, 3/4 cup granulated sugar, and salt. Whisk in the eggs and lemon juice until they mix well. Pour into a large mixing bowl via a fine mesh sieve, pressing mixture through strainer with a spatula. Solids should be discarded. Now mix the grated lemon zest.
Step 4: Reduce the temperature of the oven to 300°F. Pour filling over crust with care. Cook, uncovered, for 20 to 25 minutes, or until the filling is set around the edges and jiggles slightly in the centre.
Step 5: Allow to cool for 20 minutes on a wire rack. Refrigerate for an hour and 30 minutes to three hours, or until the filling is completely set. Using the parchment paper as handles, carefully raise up and out of the baking pan. Place on a chopping board. Make squares out of the leftovers. Just before serving, dust lemon bars with powdered sugar.
Baking tips
When measuring flour for these bars, spoon it into the measuring cup and level it with the back of a knife.
When stirring the lemon filling, use a firm whisk and thoroughly combine it together. This will assist to keep scrambled eggs from ending up in your bars.
The powdered sugar will melt into the bars as they sit for a while. Sprinkle the powdered sugar on top immediately before serving.
FAQs
CAN LEMON BARS BE REFRIGERATED?
Yes, as it made using eggs it is quite similar to custard. You should keep them in the fridge until it’s ready to be served.
HOW LONG DO THEY STAY IN THE FREEZER?
They can be stored in an airtight jar in the refrigerator for up to 4 days.
CAN YOU KEEP FREEZE THEM?
Yes, if you need to keep them for a longer period of time, it is recommended to wrap it carefully and freeze them in a frozen bag or container. Simply defrost them overnight in the refrigerator before serving.
HOW DO YOU KNOW IF A LEMON BAR IS READY?
The center portion of the bar should not jiggle and the top layer of it should be firmly set.