If you've got a palette for the savory and tart, give this lemon bar recipe a shot to experience a palatable, soft and gooey bar that finishes off with a shortbread crunch. Follow these steps and tips from Darling four's version of the classic lemon bar.
Shortbread
Crust 1 cup powdered sugar
2 cups flour
1 cup of butter, softened (2 sticks)
Pinch of Salt
In an electric mixer, cream the butter on medium-low speed for about 3-4 minutes. In another bowl, mix all dry ingredients together then sift well. Once sifted, sift again (sifting it twice makes the shortbread soft and easy to bite). Add half of the flour mixture into the mixer and mix with the butter. Once mixed well add the rest of the flour mixture until it turns into dough.
Place the dough into a pan that is sprayed with non-stick. Press the dough flat and make it as even as possible. Put into the oven for 10 mins, then take out and indent evenly throughout the dough with a fork. Put back into the oven and bake until the shortbread is lightly golden on all sides. Don't overbake these treats or else it will be too dry and hard.
Place the dough into a pan that is sprayed with non-stick. Press the dough flat and make it as even as possible. Put into the oven for 10 mins, then take out and indent evenly throughout the dough with a fork. Put back into the oven and bake until the shortbread is lightly golden on all sides. Don't overbake these treats or else it will be too dry and hard.
FILLING
4 eggs yolks
1 1/2 cups of granulated sugar
6 tablespoons flour
6 tablespoons of fresh lemon juice
1/4 meringue
Separate egg yolk from egg whites and put egg yolks into a work bowl. Sift sugar and flour into the egg yolks and mix well. Once mixed, add lemon juice and mix again.
4 eggs yolks
1 1/2 cups of granulated sugar
6 tablespoons flour
6 tablespoons of fresh lemon juice
1/4 meringue
Separate egg yolk from egg whites and put egg yolks into a work bowl. Sift sugar and flour into the egg yolks and mix well. Once mixed, add lemon juice and mix again.
For the egg whites, put them into the electric mixer and mix on high speed until the egg whites are stiff to the point that you can flip it upside down and nothing falls out. (If you don't have an electric mixer then you can also whisk the egg whites.)
Put the meringue into the filling and lightly fold into the mixture (to make the filling light and fluffy). Add to shortbread and put back into oven for about 15-20 mins. Let it cool for 20mins. Chill for 2 hours and serve with confectioner's sugar on top. Bon appetit!
