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For the lemon curd:
- 5 large eggs
- 2 tablespoons lemon zest
- ¾ cup fresh lemon juice
- ¾ cup plus 1/8 cup sugar
- ½ teaspoon salt
- 1 stick unsalted butter (½ cup), cut into chunks
For the short bread bars:
- 1½ cup white whole wheat flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ cup slivered almonds ground with ¼ cup sugar
- ¾ cup sugar
- 2 sticks unsalted butter (1 cup) softened
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
For the lemon curd:
Crack the eggs into a large bowl and set aside. Combine the rest of the ingredients in a medium pot and whisk over a medium-high heat until the butter has melted and the mixture is nearly boiling.
Remove the pot from the heat and while whisking the eggs as vigorously as you can, add dribbles of the hot mixture in the smallest amounts until the eggs are fully incorporated. Pour the entire mixture back into the pot and set over a medium-high heat. Simmer and constantly whisk until the mixture thickens and the whisk, when dragged over the curd’s surface, leaves whisk marks.
Pour the curd into a bowl and cover the curd’s surface with a layer of Saran Wrap. The curd will keep in the fridge for 3-4 days.
For the shortbread bars:
Add the flour, baking powder and salt to a bowl. Whisk to incorporate and then whisk in the ground almond and sugar mixture.
Using a mixer, beat the sugar and butter at medium until creamy. Turn the mixer to low and add the eggs and vanilla. Once incorporated, add the flour mixture. When the dough is well mixed, split the mixture in half and wrap each half in Saran wrap. Chill in the refrigerator for about 2 hours or up to 2 or 3 days.
Preheat the oven to 350 degrees.
Line a square cake pan with parchment paper. Using the largest setting of a box grater, grate the first ball of dough into the bottom of the pan. Gently spread the dough bits around and into the corners until there is an even layer. Gently smooth a healthy layer of lemon curd over the dough using an offset spatula if you have one. Grate the second ball of dough overtop. Cook for 30-35 minutes until the top is golden brown. Remove from the oven and let cool completely. Remove the shortbread from the pan and cut into squares. Dust with powdered sugar and serve.
The best lemon bars recipe &mdash a perfectly sweet and tart lemon filling on top of a rich and buttery shortbread crust.
Lemon bars, also known as lemon squares, are a classic dessert bar with a bright lemon filling.
Like lemon cookies, lemon cupcakes, and lemon lush, these tangy lemon bars are a popular choice for holidays, brunches, bridal showers, baby showers, and bakes sales.
I especially love serving chilled lemon bars right from the fridge during the Spring and Summer months. They are light, fresh, and just the perfect dessert for warm days.
As you will see, these homemade lemon bars are not only the perfect combination of tart and sweet, but they are also super smooth and creamy thanks to the extra egg yolks in the recipe. So yummy!
Lemon Almond Crumb Bars
Lemon bars have never been a favorite for me. That may seem odd to read that directly underneath a photo of lemon bars, but it&rsquos nonetheless true. Most of the ones I&rsquove tried have been a bit too sweet and lemon-y for me.
I should qualify all of that by saying that my tastes have changed a bit over the years. I used to shun most citrus desserts, but I&rsquove come to like them far more. While on a first pass I may choose a chocolate or peanut butter dessert, I have now met these wonderfully delicious Lemon Almond Crumb Bars, and I would gladly take one of these for dessert any time I can!
So, what makes these different? It&rsquos the whole package, really, but we&rsquoll start with the crust. It&rsquos a pretty standard buttery crust, but a bit of lemon zest adds a bright flavor to it.
The filling is more or less what you&rsquod expect from lemon bars, but with the addition of crystallized ginger. I am a big believer in the power of lemon plus ginger. The ginger emphasizes the wonderful flavor of an already delicious filling and adds just a little extra zing that balances the sweetness of the filling.
Finally, instead of the standard dusting of confectioners&rsquo sugar, these lemon bars have an almond crumb topping to make them even more irresistible.
These bars are such a lovely way to usher in spring. Their bright flavor is just perfect for the promise of warmer, brighter days!
Shortbread Lemon Bars
2 c. all-purpose flour, divided
1/2 c. powdered sugar
1 c. cold butter, cut into pieces
1/2 teaspoon salt
1 teaspoon vanilla extract
Lemon Tart Filling:
4 large eggs
2 c. granulated sugar
2 tsp lemon zest
1/3 c. fresh lemon juice
1/2 tsp baking powder
1/4 c. flour
Preheat oven to 350 degrees. Lightly grease the bottom and sides of a 13- x 9-inch pan.
In a medium mixing bowl, combine 2 cups of flour, salt, 1/2 cup powdered sugar, vanilla extract, then cut in butter until crumbly. Using the back of a spoon, press mixture onto bottom of prepared pan.
Bake at 350 degrees F for 20 to 25 minutes or until lightly browned.
While crust is baking, beat eggs in a large bowl until smooth whisk in granulated sugar, lemon zest, and lemon juice. Add baking powder to flour, stir to combine, add into the egg mix, whisking.
Pour mixture over HOT baked crust.
Bake at 350 degrees F for 25 minutes or until filling is set.
Let cool in pan on a wire rack 30 minutes, sprinkle with powdered sugar (a sifter works well!) and then cut into bars. Serve!
Meyer lemon bars with almond shortcrust recipe
These Meyer lemon bars have a delicious filling with burst of lemon flavor and a buttery crust that barely holds together.
Up until recently, I had a love hate relationship with lemon bars. Every time I made lemon bars, they always turned out awful and ended up in the trash. The filling was either too eggy or sour and the crust too crispy or soggy. Yes, I’m a bit particular about lemon bars. I love lemon bars with just the right amount of tang and a buttery crumbly crust. Countless trials later, I’m excited to share my recipe for these delicious Meyer lemon bars with an almond shortbread crust.
Before we planted a Meyer lemon tree in our garden, I used Eureka lemons which always turned out too tart. After I switched to Meyer lemons, I have never gone back. Since Meyer lemon is a cross between a lemon and a mandarin, it has a beautiful burst of lemon flavor without the acidic edge. Their aromatic delicate skin also adds another dimension of lemon flavor to the filling.
One of the most important lessons I learned from my failed attempts is pouring the filling directly onto the hot crust prevents it from becoming soggy. Once I made the mistake of removing the crust from the oven so I could bake something else, poured the filling onto the cooled crust only to find out that the filling had sunk into the crust and created a soggy mess. If you were running behind and didn’t make the filling in time, put the cooled crust back into the oven for a few minutes will solve your problem. For the crust, I also added almond meal to create a nuttier base.
These Meyer lemon bars don’t last very long when we bring them to potlucks or serve them at the end of a casual meal. They are slightly tart, sweet, and delicate all in the same bite. I love the luscious filling with burst of lemon flavor and buttery crust that barely holds together. Peak season for Meyer lemons runs from November until March so grab them while you can and make these delicious lemon bars.
If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.
- 2 cups King Arthur Almond Flour
- 6 tablespoons sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 6 tablespoons cold butter, diced
- 2 large eggs
- 1 cup sugar
- ⅓ cup lemon juice
- 2 tablespoons gluten-free cornstarch
- 1 pinch salt
Preheat the oven to 350 degrees F. Lightly grease an 8-inch square pan or 9-inch round pan.
To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly.
Pour the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2 inch up the sides of the pan.
Bake the crust until it's light golden brown, about 8 to 10 minutes.
While the crust is baking, whisk together the filling ingredients.
Remove the crust from the oven, and pour the filling over the hot crust. Return the squares to the oven and bake them for 14 to 18 minutes, until the filling appears set.
Remove the squares from the oven, and allow them to cool in the pan before cutting into 2-inch pieces. Cover the squares, and refrigerate until ready to serve.
Lemon and Almond Shortbread Bars Recipe - Recipes
For the crust:
8 tablespoons (1 stick) unsalted butter, softened and cut into chunks
1/2 cup powdered sugar
1 cup all-purpose flour
3/4 cup almond meal (or more flour)
1/2 teaspoon salt
For the lemon curd:
4 large eggs
4 large egg yolks
1 cup granulated sugar
Zest from 5 to 6 lemons
3/4 cup fresh-squeezed lemon juice (from 5 to 6 lemons)
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened and cut into cubes
Powdered sugar, for dusting
Heat the oven to 350°F with a rack in the middle position. Line an 8x8-inch baking dish with parchment, letting the excess parchment hang over the sides of the pan.
First, prepare the shortbread crust. Beat together the butter and powdered sugar in a stand mixer (or with a hand mixer) on medium-high speed until they are completely combined, turn pale yellow, and resemble creamy frosting. Stop the mixer and scrape down the sides of the bowl as needed while mixing.
Add the all-purpose flour, almond flour, and salt to the bowl. Beat on low speed just until all the flour is incorporated and the mixture comes together into a dough. The dough will seem fairly crumbly, but should hold together when squished in your hand.
Press the dough into the baking dish. Use the bottom of a cup to make sure the layer is as compacted as possible and in an even layer. Prick with a fork all over. Bake for 20 to 25 minutes, until the edges of the shortbread turn golden-brown.
While the shortbread crust is baking, prepare the lemon curd. Whisk together the eggs, yolks, and sugar in a small (2-quart) saucepan, then whisk in the lemon zest, lemon juice, and salt to form a smooth, liquidy mixture. Set a small strainer over a mixing bowl and place next to the stove.
Place the pan with the lemon mixture over medium heat. Stir, gently but continuously, until the mixture thickens enough to coat the back of a spoon and registers about 155°F on an instant-read thermometer this should take 8 to 10 minutes. Be sure to scrape the bottom and edges of the pan as you stir. If you notice the mixture starting to coagulate and clump up, immediately remove the pan from heat.
Strain the lemon curd into the bowl, removing the zest and any clumps from the curd. While the curd is still warm, stir in the butter. Stir until the butter is completely melted.
When the shortbread crust is ready, remove it from the oven and pour the curd over top. (It's okay if one is finished before the other, though ideally, they will finish at close to the same time.) Put the pan back in the oven and bake at 350°F until the edges of the curd are set, but the middle is still jiggly, 10 to 15 minutes
Lemon Bars with Almond Crust
These vibrant lemon bars are a quick and easy dessert, and a beam of sunshine for these grey winter months, or anytime in the year. A layer of tart, creamy lemon filling bakes over a crisp almond shortbread base.
While traditional lemon curd is made with eggs and butter, this vegan lemon filling uses coconut cream and cornstarch to thicken and add body instead. Cut into squares and sprinkled with confectioners’ sugar, they will brighten up any table.
The simple press-in crust is made with almond flour for additional flavor and texture. You can use ground almond flour, or you can grind whole almonds in a food processor. They give a lovely fragrant nuttiness that complements the tart citrusy filling perfectly.
If you can find Meyer lemons, they are a great choice to use in this recipe. Meyer lemons are sweeter and less tart than regular lemons, which gives items made with them a softer, subtler flavor. Meyer lemon season runs from late winter to early spring, so this is the time to look for them at market. Whichever lemons you use, don’t forget to also add the zest of the lemons for additional flavor.
The lemon filling comes together quickly on the stove. Whisk all the ingredients together and in about 6-10 minutes it will start to thicken from liquid that’s when to pull it off. The turmeric is optional and used only to add a bit of bright yellow color to the lemon filling, since it doesn’t have eggs or butter, but it’s a pretty touch. You only need to add a little bit at a time, and remember the color will be brighter after the bars have baked.
After the bars are baked, let them cool on a wire rack for a few hours before putting them in the refrigerator to further firm up overnight, if possible. It’s easier to slice the bars when they are firm from the refrigerator.
Sift confectioners’ sugar over the bars right before serving, since the bars will absorb the sugar quickly. Enjoy these pretty harbingers of brighter days.
1/2 cup vegan butter, melted
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper so that it overhangs two sides of the pan, and grease it well. Combine all ingredients in a bowl and mix until combined. Press into bottom of prepared pan. Bake for 20 minutes and let cool while you leave the oven on and make the filling.
2/3 cup lemon juice (about 4 lemons)
Combine all ingredients in a large saucepan and whisk together, making sure to break up any clumps of cornstarch. Cook the mixture over medium heat, constantly whisking, for about 6-10 minutes. The mixture will start to bubble and thicken remove from heat when your whisk is leaving tracks in the filling. Pour filling over the baked crust, then place pan back in the 350 degree oven and bake for 15 minutes. Remove from oven and let cool for 2 hours on wire rack. Chill pan overnight in the refrigerator. To serve, remove from the refrigerator, slice into 16 bars, and sprinkle with confectioner’s sugar. Serve immediately.
- If you plan to bake the cookies right away, preheat the oven to 350° F. If using the slice-and-bake method, wait until the dough has been chilled to preheat the oven. Line a baking sheet with parchment paper.
- In a medium bowl, cream softened butter and sugar together.
- Add remaining ingredients (except chocolate) and stir until well combined.
- At this point, you can roll small balls of dough in the palm of your hand, then flatten slightly on the baking sheet.
- To make slice-and-bake cookies, place the dough on a sheet of plastic wrap. Form into a log approximately 8 inches long. Roll in the wrap to make it round. Chill for 2 hours or longer. You can freeze the dough at this point if you like, and store it for up to 3 months.
- Slice the chilled log into cookies ¼ inch thick OR roll the dough into a disc ¼ inch thick and use cookie cutters to cut holiday shapes.
- Transfer to the prepared baking sheet and chill the cookies in the fridge while you preheat the oven.
- Bake at 350°F. for 8 - 10 minutes or until very lightly browned. Remove from the oven and let cool on a baking sheet for 5-10 minutes until firm, then remove to a wire rack to cool completely.
- Melt the chocolate over, not in, hot water. To make tempered chocolate, melt 2 of the 3 ounces of the chocolate, then remove from the heat and stir in the remaining ounce.
- Using a piping bag fitted with a narrow tip, drizzle the chocolate over the cookies.
- Cool completely before storing in an airtight container. Place a piece of parchment paper between the layers to protect the chocolate drizzle.
- 2 ¾ cups granulated sugar, divided
- ¾ cup butter, softened
- 2 tablespoons plus 1 tsp. lemon zest, divided
- 3 ¼ cups all-purpose flour, divided
- ½ teaspoon table salt, divided
- Vegetable cooking spray
- 6 large eggs
- ¼ cup chopped crystallized ginger
- 1 teaspoon baking powder
- ⅔ cup fresh lemon juice
- ¼ cup butter, melted
- ½ cup sliced almonds
- Garnish: powdered sugar
Preheat oven to 350°. Beat 1/4 cup granulated sugar, butter, and 1 tsp. zest at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Stir together 2 cups flour and 1/4 tsp. salt. Gradually add to butter mixture, beating until just blended. Coat a 13- x 9-inch pan with cooking spray. Press dough into bottom of prepared pan. Chill 15 minutes.
Bake at 350° for 15 to 20 minutes or until lightly browned. Remove from oven reduce oven temperature to 325°.
Whisk together eggs and 2 cups sugar. Process ginger and 1/2 cup flour in a food processor 1 minute or until ginger is finely chopped. Stir in baking powder. Whisk ginger mixture into egg mixture. Whisk in lemon juice and remaining 2 Tbsp. lemon zest pour over crust.
Bake at 325° for 15 to 20 minutes or until filling is just set. Remove from oven.
Stir together remaining 3/4 cup flour, 1/2 cup sugar, and 1/4 tsp. salt in a small bowl. Stir in melted butter until well blended. Stir in almonds. Sprinkle over hot lemon mixture, and bake 20 to 25 more minutes or just until lightly golden. Cool completely in pan on a wire rack (about 1 hour). Cut into squares.