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Classic Lemon Bars

April 8, 2015 · 6 Comments

Classic Lemon BarsI’ve been making a lot of classic recipes lately, mostly because that’s what my customers have been wanting. But to repeatedly stick to the classics, without say, browning the butter for these chocolate chip cookies, or to just simply let the peanut butter do all the talking in these, now that’s not normal for me. I like to make at least one change in my recipes every time, but then they aren’t classic anymore. But sometimes you need to let traditional recipes be what they are, minus the occasional splash of whiskey, I know how dare I?! Classic Lemon BarsNo need for rolling pins, or double broilers, just a manageable 8X8 pan, don’t mind the size of the pan in my pictures, as I doubled the recipe to fit a 12X12 inch pan for an order I had. Your hands are the best tools in the kitchen, so use them. Trust me, save yourself the frustration of trying to spread this cookie layer with a spatula, it’s not going to happen. This is a classic and easy recipe, remember.

IMG_8073As the season changes, the air becomes warmer and we tend to gravitate more towards refreshing flavors, steering away from comforting spices, of cinnamon. Now that taste buds have had their fair bites of these candied walnut cookies, they’re onto tangy cool flavors of lemon bars. Classic Lemon Bars IMG_8089Growing up tartness wasn’t a flavor I really cared for, but as I became older I grew to savor a fresh squeeze of lemon in almost everything, and I learned to truly appreciate a good piece of lemon meringue pie.

IMG_8091Just how a classic recipe should be, these lemon bars don’t have the extra step of making a curd filling; the eggs, lemon juice, and a dash of flour gets baked until barely jiggly. It’s just the right amount of sweet and tartness. The buttery shortbread crust is just as simple and delicious too. Joy is right, the caramelized edges are the best. Although they don’t look good enough to sell, they are the best part of these bars. But as every baker knows, the scraps are how we taste out product sometimes, and when we crave a bit of sweetness we just eat the scraps leftover from dessert orders.

Classic Lemon Bars Classic Lemon Bars Classic Lemon Bars Classic Lemon Bars Classic Lemon Bars Classic Lemon BarsA generous dusting of powder sugar complete these bars.

Classic Lemon Bars

Classic Lemon Bars 

Ingredients {Makes 16 bars}

Cookie Crust

1 stick {1/2 cup} – Unsalted Butter {room temperature}

1/2 cup – Granulated Sugar

1/2 cup – All Purpose Flour

1/2 cup – Whole Wheat Flour

Pinch of salt

Lemon Topping

2 large – Eggs

3/4 cup – Granulated Sugar

1 teaspoon – Fresh Lemon Zest

3 tablespoons – Whole Wheat Flour

1/4 cup – Fresh Lemon Juice {about 1 lemon}

Confectioners’ Sugar, for dusting

Recipe {Adapted from Joy the Baker}

Preheat oven to 350 degrees, butter an 8×8-inch baking pan, and line with parchment paper leaving an over hang from the pan. Butter the parchment paper; set aside.

For the crust, cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment, until light and fluffy {3 to 5 minutes}. Scrape down sides of the bowl as needed. Add flour and salt, and beat on low until dough is incorporated. {If dough doesn’t come together and remains crumbly, that’s okay}. Place the crust into the prepared pan and use fingertips to press the dough into the bottom of the pan evenly. Bake until just browned around the edges {about 15 to 18 minutes}.

For the filling, whisk together eggs and sugar, in a medium bowl until well combined {about 2 minutes}. Add the flour, lemon juice, and zest, whisk until blended. Pour the filling over the baked crust {it’s alright if it’s still warm}. Bake until top is lightly browned and center is no longer jiggling {about 18 to 20 minutes}.

Cool completely in pan. Run a knife around the edges of the pan, and slice lemon bars into sixteen squares. Use the hanging parchment paper to lift the squares out. Dust with a generous layer of confectioners’ sugar. Store the lemon bars in an airtight container separated by wax paper layers, for up to 1 week.

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Filed In: Desserts, Food, Inspiration, Recipes, Vegetarian / Tagged: bars, classic bars, classic desserts, classic lemon bars, desserts, food, lemon bars, lemon desserts, recipes

Comments

  1. 30 Days of Positivity says

    April 14, 2015 at 11:09 am

    I will try this soon!

    Reply
    • Diana says

      April 14, 2015 at 4:52 pm

      Hope you enjoy them 🙂

      Reply

Trackbacks

  1. Passionfruit-Orange Caramel Sauce | So Munch Love says:
    April 27, 2015 at 10:23 am

    […] Classic Lemon Bars […]

    Reply
  2. Favorite 2015 Recipes | The Dreamery says:
    December 28, 2015 at 8:01 am

    […] […]

    Reply
  3. National Pie Day & Citrus Pies 2 Ways – The Dreamery says:
    January 22, 2016 at 7:33 am

    […] to, swap it for any citrus fruit…oranges, grapefruit, limes, and even passion fruit! These lemon bars are some of the most requested desserts, simple, but irresistible. So how could they not be just […]

    Reply
  4. Easter Brunch Recipe Round Up – The Dreamery Events says:
    March 21, 2016 at 12:33 pm

    […] […]

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Thinking of Christie & Mario’s romantic wedding Thinking of Christie & Mario’s romantic wedding in Portugal, because I have travel on my mind & I'm feeling very inspired to explore, connect & make some magic happen in real beautiful places with creatives who inspire me🌿✨

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Not one to be led by trends, but seems there’s a Not one to be led by trends, but seems there’s a little something we’re all looking forward to … Color! But there in lies the complex beauty of color. We connect & interpret it in so many personal ways — some of us are drawn to the beauty in the soft muted tones, while others it’s the bright rich hues. Each view & approach, a special way of embracing color✨🌿🌈And I am here for all it!
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Sharing some calming Ikebana inspired “Winter Bl Sharing some calming Ikebana inspired “Winter Blues” — not the sadness of the bitter season, but the emotion of a fresh clean slate where Nature is bare, minimal & calm, yet open to all the possibilities of the unknown …
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“Ikebana; the Japanese art of flower arranging t “Ikebana; the Japanese art of flower arranging that emphasizes form & balance — symbolizing the beauty & essence of all components in Nature working in harmony. Ikebana expresses strong emotions through its four principles of a fresh approach, movement, balance & harmony, while highlighting its three elements; line, color & mass. 

Ikebana designs use fewer stems that are intentionally arranged to reflect the balance of opposing elements. Ikebana floral art is a reflection of the person creating it & its evolving story.”
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This year I’m challenging myself each month to create a design. Whether it be a centerpiece or tablescape, I want to expand & challenge my creativity, skills & ever-flowing ideas. It’s a perfect way for me to create for the sake of creating while inspiring you with joyful pieces & help others see unlikely designs with a new perspective. 

I was naturally drawn to the traditional artform of Ikebana, for it takes the simplest elements & transforms them into designs that evoke an immense emotion. For me there is so much power & beauty in that, but also why I think it’s not as understood or appreciated as elaborate floral designs. 

I stumbled upon this forgotten small blue & white dish, thought how perfect it would be to capture the story of “Winter Blues” — not the sadness of the bitter season, but the emotion of a fresh clean slate where Nature is bare, minimal & calm, yet open to all the possibilities of the unknown … using a few sprigs of Blue Thistle & the inspiration of Ikebana intentions, this tiny delight was made💙

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