For your warm weather parties and backyard barbecues, I can’t think of any better dessert that would be a bigger hit. I know you’re gonna absolutely flip for them, and your friends will, too. These bars are made 100% from scratch and with a whole lotta love (and eggs and lemons and sugar). Sprinkle with powdered sugar, slice and enjoy! I love topping mine with fresh berries for a little pop of color and added sweetness. This makes slicing the bars much easier and more appealing-looking! Let the pan cool on the counter, then move it to your fridge to let the curd set and firm up. When your lemon-shortbread mixture is bubbly and mostly set in the center, remove it from the oven. When it’s puffy and pale golden, remove it from the oven and pour your lemon curd over top. Pat it into a 9 x 9-inch pan and bake it for 30 minutes. So, first step! Combine butter, sugar and flour for your shortbread crust. I not only use it for these lemon bars, but it makes a scrumptious spread and adds something special to lots of desserts! Make it homemade (cheaper and more delicious), or find a jar in most grocery stores. It’s satiny smooth and sweet, full of cheek-puckering tang, and only takes 5 minutes to make in your microwave. Lemon curd is a mixture of lemon juice, zest, butter, sugar and eggs. Place pan in the refrigerator until the oven is ready. You might be asking, “What is that?” and I’m here to tell you it’s easy and it’s wonderful. Add butter and flour to a 9-inch fluted tart pan with removable bottom. Grab a bag of the freshest lemons you can find and some good butter (the secrets to your best-ever lemon bar), and let’s get bakin’! And I’m tickled pink (or, er, yellow) to share them with you today! Combing a simple butter-flour-sugar shortbread with my easy 5-Minute Microwave Lemon Curd has yielded the best bars ever. But, after further testing (and much sampling), I’ve finally come upon THE ONE. When I started experimenting with lemon bars from scratch, I created a few failures and almost-successes. I’ve baked a handful of boxed mixes, but they always fell short for what I was truly craving – a super tangy, gooey bar bursting with citrus flavor, sitting atop a buttery shortbread crust. I’ve loved lemon bars for as long as I can remember, but never thought to make them from scratch until recently. So easy, perfectly tangy, and best eaten topped with fresh berries! These luscious, sunny lemon bars are simply made from scratch with all-natural ingredients.
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