When life hands you lemons, make lemon bars!
This recipe is adapted from delish.com and will make a medium batch, about 16 average sized bars, or they could be cut bigger to create 8, so the decision is yours. Preparing the bars is very easy and is divided into a two part process, being the shortcrust and then the filling. First the shortbread crust is mixed, pressed on the baking sheet and baked. Once cooled, the filling is poured over the shortbread crust and it is baked a second time. The filling is full of lemon flavour. Once the bars are cooled they are ready to be dusted with powdered sugar and cut.
The Story Behind Lemon Bars
As lemon bars have become so popular, it's hard to believe they can trace their history all the way back to ancient Greece. The first lemon bar recipe was recorded in 13th century Middle Eastern cookbooks that did not include precise measurements; lemon juice, sugar and eggs were beaten together into a frothy mixture then baked in dishes lined with honey.
The lemon bar's popularity grew throughout the Middle Ages until lemon trees (originally used for making citrons) made their way to Italy where lemon juice became widely available. Once the 16th century arrived, lemon bars found themselves in kitchens across Europe. They remained favorites of nobility until 1745 when King Frederick II of Prussia declared lemon bars too precious for commoners and banned them from his kingdom.
The lemon bar's popularity eventually spread throughout the Western world, particularly in North America where lemon trees flourished. By the 19th century, lemon bars were sold by street vendors to passengers off ships arriving in New York harbour. One story even credits John Smith with bringing lemon bars to North America while he was exploring Virginia in 1607. The earliest lemon bar recipe appeared in print around 1820 and featured a crumbly shortbread base topped with lemon custard. This classic lemon bar recipe can be found on nearly every lemon bar's packaging today.
Of course, once the Great Depression hit, bakeries stopped selling simple desserts like lemon bars for fear they could not sell enough to turn a profit. It wasn't until after WWII that everyone was able to return to lemon bars. Today, lemon bars are sold across the world in various restaurants and bakeries, but there is no lemon bar recipe more famous than the classic lemon bar, which remains a favorite North American dessert.
Health Benefits of Lemon
But first, let's take a look at why lemon is considered as one of the most healthy and nutritious fruits. Fresh lemon juice is rich in vitamins C and B6, magnesium, potassium and calcium. It has the power to reduce inflammation throughout your entire body. Lemon juice and lemon peels contain potent phytonutrients that can protect against environmental toxins and cancer, making them great immunity boosters.
Lemon water has many cleansing properties, including the ability to remove excess mucous from your body. This is why lemon water has been used for centuries to help treat colds, the flu and other respiratory infections. Lemon water can also boost immunity, which means you're less likely to catch a cold or the flu in the first place. Plus, its natural acidity can help keep your body alkaline which reduces risk for disease. Here are other reasons why you want to drink a glass of lemon juice every day:
- great for heart health because it is rich in Vitamin C, fiber and plant compounds like hesperidin and diosmin, all of which lowers cholesterol
- supports weight loss thanks to its high fibre content
- helps prevent kidneys stones
- protects against anemia as it contains iron
- helps reduce cancer risk
- promotes healthy digestion and gut health
Homemade Lemon Bars
This recipe for lemon bars has been around for ages, but it never fails to impress. When done right, you get the perfect balance of acidity and sweetness, which is what's expected from delicious lemon bars.
For more healthy dessert recipes, visit our recipe section.
Ingredients
For the crust
- Non stick cooking spray
- 1 cup cubed butter at room temperature
- 2 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cups powdered sugar, plus extra for garnish
For the filling
- 2 cups sugar
- 1/4 cups all-purpose flour
- 6 large eggs
- 3/4 cups lemon juice
- Zest of one lemon, plus more for garnish
- 1 lemon, cut into small wedges
Instructions
- Preheat oven to 180° Celsius and line a baking pan with parchment paper.
- To make the crust, whisk together butter, flour, and sugars in a large mixing bowl and mix until smooth crumbles turn into dough.
- Spread dough into prepared baking pan and press to flatten. Bake until lightly golden, 18 to 20 minutes. Remove from oven and let cool for 30 minutes.
- To make the filling whisk together sugar, flour, eggs, lemon juice, and lemon zest in a large bowl and mix until fully combined. Pour filling over crust, return to oven and bake until firm for about 24 to 26 minutes.
- Remove from oven and refrigerate, 3 to 4 hours. Slice and garnish with powdered sugar and lemon wedges.
- Serve and enjoy.
