Since you have to put the filling in the same pan, I assumed the recipe for the filling would have been sufficient to create a thick layer on top of the shortbread. I used a 9x12x 2 per the shortbread base recipe. This will be my "go-to" recipe for lemon squares.įirst, this recipe is misleading and needs to indicate what pan size the lemon filling should fill. I think the brown sugar in the base gives a rich flavor not found with white sugar. My bars have cut nicely, not crumbly, as another recipe did and have firmed up well. I also baked them an extra 5 minutes to account for the thicker bars.Īfter looking at many different recipes for lemon bars from different sources and trying some during last couple of days, this is the winner! Can't imagine why people think the proportions of base to filling are wrong, or it's not the correct size pan,etc. Based on others' suggestions I doubled the filling, cut the sugar by a half cup (total from the double batch), and threw in a teaspoon grated lemon zest. I'd give it 4 forks if it weren't for the fact I had to make multiple adjustments. Turned out beautifully-rich crust and very lemony but not overly sweet. They are perfectĭelightful, with all of the modification (double filling, reduced sugar, meyer lemons, a bit more lemon juice than the recipe calls for.)Īlso, crucial to refrigerate before serving otherwise the crust is soggy and the flavors do not come through. Family members who are not big fan of citrus dessert (like key lime pie),inhaled these.
#Lemon bar recipe how to
I'll have to research how to fix that issue. Also, the lemon topping had some cracks in it after sitting for a day. Unfortunately, the lemon topping wasn't as tart as I was hoping but I'll try more zest next time to see if that helps.
For me, I did like the shortbread crust, it was flaky and not too sweet. Based on previous reviews regarding thick crusts, I recommend this if you don't intend to ensure an accurate volume by sifting the flour. I will say that I measured my flour according to weight (1cup=4.25oz for King Arthur flour). I felt the proportion of lemon topping to shortbread crust was good.
I made this using Meyer lemons according to the recipe, except I shaved off some of the sugar. Love the suggestions on how to measure the flour! Thank you! If you make it again - try a different variety? Love lemon bars. Meyer lemons are sweeter than other lemons, we have several different varieties at hand. For some reason, I couldn't get the confectioners sugar to remain visible on top. I'm giving it 3 forks because I wish the crust had been a little more crumbly.maybe I didn't pulse it enough? The lemon flavor was outstanding. The link here for the hot shortbread base is a dead link.
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