Easy Lemon Bars Recipe | Just 5 INGREDIENTS! | Lemon Squares
Easy Lemon Bars Recipe | Just 5 INGREDIENTS!
:: Cook Me Food ::
This lemon bar recipe is carefully crafted to have a better crust-to-filling ratio for best flavor. It only needs 5 ingredients that you most likely already have at home. They’re easy lemon bars with buttery and crisp shortbread crust topped with delicious tangy lemon curd filling.
You’ll need:
CRUST:
• ¾ cup salted butter (room temperature)
• ¼ cup + 2 tbsp white sugar
• 1 ½ cup + 2 tbsp all-purpose flour (spooned & leveled * see note below)
FILLING:
• 1 ½ cup white sugar
• ¼ cup all-purpose flour
• ¾ cup lemon juice (4 large lemons) + OPTIONAL:1 tbsp lemon zest (2 large lemons)
• 4 medium eggs (room temperature)
OPTIONAL:
• powdered sugar for dusting
Makes 9 big squares or 16 small square bars
* Using a 9”x 9” baking pan in the video
Chill. Serve. Enjoy!
:: HELPFUL HINTS ::
Bubbles on top: Avoid vigorously whisking the lemon curd filling.
Cut the perfect squares: Cool completely at room temperature and chill for about 2 hours before serving. When cutting, wipe the knife clean before every cut.
Upside down bars: This happens when the baked crust will pull away a bit from the edges, leaving room for the curd to seep underneath it. Pouring the curd over hot crust ensures it to start cooking immediately and create a seal on top.
Using Spoon-and-Level method for measuring flour: Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
Happy Baking!
Thanks for watching!
Lemon Bars
With a shortbread base and lemon curd topping that's tart and not-too-sweet, these Lemon Bars are really easy to make. Tastes like a Lemon Tart - but so much more straightforward!
Recipe ⬇️⬇️⬇️ OR PRINT:
Easy Lemon Bars
SHORTBREAD BASE
3/4 cup plain flour (all purpose flour) (115g)
1/4 cup rice flour (or cornstarch/cornflour) (30g)
1/2 cup icing sugar / powdered sugar, sifted (60g)
1/4 tsp salt
110g / 1 stick unsalted butter, cold, cut into 1cm / 1/2 cubes
LEMON CURD TOPPING
3 large eggs (55-60g/2oz each)
1 cup caster sugar / super-fine sugar (sub regular sugar) (200g)
2 tbsp plain flour (all-purpose flour)
1 tbsp lemon zest (do this before juicing)
1/2 cup lemon juice (2 – 3 lemons)
1. Blitz shortbread base ingredients for 10 sec or until sandy (or rub with fingers). Press into lined 20cm/8” square pan. Bake 180C/350F (160C fan) 20 min.
2. While baking, whisk Curd ingredients together. Pour onto base immediately (ie don’t let base cool). Bake 20 min, cool on counter then fridge 2 hrs. Cut into 16 squares, eat!
I Love These Shortbread Lemon Squares! Glen And Friends Cooking
I Love These Shortbread Lemon Squares! Glen And Friends Cooking
Welcome back, friends, to another delightful cooking session with Glen and friends! Today, we're revisiting a classic recipe from 2017 and 2008 – our beloved Shortbread Lemon Squares. It's a timeless treat that deserves a fresh look, especially considering the significant changes in video quality on YouTube since then.
In the good old days of 2007-2008, 240p was considered high quality – oh, how times have changed! Glen shares a bit of nostalgia as he explains the need to redo this lemon square recipe for today's audience. The video description includes a link to the original video for those curious about the journey through the years:
The first step involves crafting the perfect shortbread crust, where Glen meticulously explains the importance of achieving the right butter-to-flour ratio for that desired shortness in the texture. A hands-on approach is favored, allowing Glen to feel and perfect the consistency.
With the crust baking in the preheated 325°F oven, Glen takes the opportunity to share some life wisdom – sometimes, things don't go as planned, but the show must go on! In this case, it's making the lemon filling, a simple concoction of eggs, lemon, sugar, flour, and baking powder.
Glen humorously admits to recent mishaps, including forgetting the sugar – an oversight that surprisingly still resulted in a tasty dish, albeit with a different texture. The unpredictability of lemon juice quantities is highlighted, making precision important for the perfect balance.
As Glen skillfully mixes the lemon filling, the anticipation for the final product grows. The filling is poured over the baked shortbread base, ready to return to the oven for its finishing touch.
After 20-25 minutes, the lemon bars emerge from the oven with a crisp edge and an enticing aroma. Glen and Julie can't resist indulging in the delicious creation, highlighting the versatility of the recipe – adjust the cookie-to-lemon ratio for a more citrusy experience!
The video wraps up with Glen's warm invitation to join them again soon for more culinary adventures. Don't forget to like, share, and subscribe for more tasty recipes! ???? #CookingWithGlen #LemonBars #ShortbreadRecipe #FoodieDelight
Cookie base:
175 mL (¾ cup) butter
125 mL (½ cup) sugar
1 mL (¼ tsp) salt
500 mL (2 cup) flour
Filling Ingredients:
4 eggs
375 mL (1½ cup) sugar
30 mL (2 Tbsp) lemon zest
125 mL (½ cup) lemon juice
60 ml (¼ cup) flour
5 ml (1 tsp) baking powder
Method:
Preheat oven to 325ºF.
Crust:
Grease a 9X13 cake pan, and line the bottom with parchment paper.
Combine all ingredients in a food processor and process until it looks like sand.
Press into the bottom of prepared pan.
Bake until golden approximately 25 minutes.
Filling:
In bowl beat eggs.
Add sugar and beat until pale and thickened.
Add flour, baking powder, lemon juice and lemon rind.
Blend until smooth.
Pour filling over pre-prepared cookie crust.
Place in oven and bake until filling is set, approximately 25 to 30 minutes.
Remove from oven.
Set pan on cooling rack and let completely cool.
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A MUST-TRY Lemon Bars Recipe!
When life gives you lemons, you have got to make these absolutely delicious Lemon Bars! The melt in your mouth shortbread biscuit topped with the zesty lemon curd is a match made in heaven. These Lemon Bars are the perfect Easter dessert!
Full Written Recipe -
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Lemon Bars Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Lemon Bars. Lemon Bars are a favorite in my home. Everyone seems to enjoy the combination of a buttery crisp shortbread topped with a tangy lemon filling. The lemon filling actually separates into two layers as it bakes, so you have a thin cake-like crust with a soft and creamy lemon filling underneath. Lemon Bars, also called Lemon Squares or Lemon Slices, are instantly recognizable because of their liberal coating of snowy white powdered sugar. They are wonderfully addictive.
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How to Make the Best Lemon Bars | Get Cookin' | Allrecipes.com
In this video, you'll learn how to make lemon bars with chef Nicole McLaughlin. The recipe is simple, featuring a sweet and crumbly cookie crust and a rich and flavorful lemon filling made with fresh lemon juice and eggs. She takes you through the entire process, from making the crust to preparing the filling and baking the bars to perfection. Whether you're a seasoned baker or a beginner, this recipe will wow your friends and family.
#Allrecipes #Dessert #Lemon #Bars #Food #GetCookin
Read the article and get the recipes here:
00:00 Introduction
00:07 How to Make the Crust
00:47 How to Make Filling
1:41 How to Combine the Crust and Curd
1:58 How to Slice and Serve
2:07 Taste Test
Allrecipes test kitchen chefs share all the basics on your favorite recipes, kitchen tips, food facts, and cooking techniques.
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How to Make the Best Lemon Bars | Get Cookin' | Allrecipes.com