Cooking Lesson #762: Springtime Tart Lemon Bars

… from the Perspectives’ Kitchen

How you doin’? Here’s a wonderful refreshing springtime dessert recipe that is very easy to make and fabulously indulgent to eat. The lemon bar (sometimes called lemon squares) is a popular dessert combining two British favorites consisting of a thin shortbread crust and a lemon curd filling.
 
The first widely published lemon bar recipe was printed in the Chicago Daily Tribune on August 27, 1962, submitted by Eleanor Mickelson. However, moms seem to have been making these for their family’s years earlier as similar recipes were in earlier community cookbooks or smaller local newspapers.
 
As noted earlier, there are two basic elements to a lemon bar—lemon curd and shortbread—each with their own unique history. Lemon curd dates back to 19th century England. However, early lemon curd was different than the lemon curd used today, such as in lemon bars. Instead, it consisted of acidic cream that formed curds and then was drained through a cheesecloth to separate out the whey. Shortbread is good old shortbread which originated in Scotland as far back as the 12th century.
 
In my recipe you will find the best of the old and the new which makes this recipe as easy as pie,—well actually, it’s easier than pie.
 
Prep time:  15 minutes
Bake time:  45 minutes
Cool time:  15 minutes
 
Ingredients 
For the shortbread crust
1-1/2 cups all-purpose flour
2/3 cup confectioners' sugar
3/4 cup unsalted butter, softened
 
For the lemon curd  filling
3 large eggs
1-1/2 cups granulated sugar
3 tablespoons all-purpose flour
1/4 cup lemon juice (fresh squeezed lemon juice is best)
1 teaspoon lemon zest
1/3 cup confectioners' sugar for decoration
 
Directions

1. Preheat an oven to 375⁰ F.
2. Butter a 9 x 13-inch baking pan.

To make the crust

1. Combine the flour, 2/3 cup confectioners' sugar, and butter.  
2. Pat dough into the prepared pan.
3. Bake for 20 minutes in the preheated oven, until slightly golden.  

To make the lemon filling

1. While the crust is baking, whisk together the eggs, granulated sugar, flour, lemon juice and lemon zest until frothy. Pour this lemon mixture over the hot crust.
2. Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown.
3. Remove from the oven and cool on a wire rack.
4. Dust the top with confectioners' sugar.
5. Cut into squares.

ChefSecrets:  When fresh Meyer Lemons or Key Limes are available, change up this classic with the flavors of different citrus fruits.

Quip of the Day--to make you laugh and pucker at the same time:  How did two married lemons
meet?  One lemon met another and the zest is history.
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