~Time: 1.5 hours ~Level: super easy! ~Budget: cheap.
Lemon bars are a classic dessert made up of two main layers: a buttery shortbread crust on the bottom and a tangy, sweet lemon curd filling on top. These bars are usually dusted with powdered sugar for a little extra sweetness and a pretty finish. But what makes them so irresistible?
Perfect Balance of Flavors: Lemon bars are beloved for their perfect balance of tart and sweet. The lemon curd is tangy and bright, which contrasts beautifully with the rich, buttery crust. This combination makes each bite both refreshing and satisfying.
Texture Contrast: The contrast in textures is another reason why lemon bars are so irresistible. The shortbread crust is firm and slightly crumbly, providing a solid base, while the lemon curd is smooth and silky, melting in your mouth. This interplay of textures keeps your palate engaged.
Simple Yet Sophisticated: Lemon bars are straightforward to make, yet they offer a sophisticated flavour profile. The use of fresh lemon juice and zest gives them a vibrant, natural citrus flavour that feels both luxurious and refreshing.
Versatility: Lemon bars are versatile in their appeal. They can be enjoyed as a casual treat, a dessert at a dinner party, or even a refreshing snack on a warm day. They’re also easy to transport, making them a popular choice for picnics and potlucks.
Health benefits: Lemon-based desserts, while still indulgent, have the added benefit of being rich in vitamin C, thanks to the lemon juice and zest. Although they contain sugar and fats, the lemon’s natural acidity can enhance digestion and add a refreshing note.
Gooey Lemon Bars
Ingredients
For the crust:
130g plain flour
50g white sugar
85g unsalted butter
½ tsp sea salt
For the filling:
5 large eggs
250g white sugar
¾ cup lemon juice
zest of 3 lemons
85g plain flour
Method
Preheat the oven to 160°C and line a 20x20 cm baking tray with parchment paper.
For the crust, melt the butter in a medium sized bowl. Then whisk in the sugar, flour and salt. The dough should have a crumbly texture. Press this dough evenly into the bottom of your baking tray.
Bake for 25 minutes on 160°C. Take it out of the oven and let it cool down. Keep the oven at the same temperature.
For the filling, start by zesting and juicing the lemons into the same bowl. Make sure to remove the seeds. Then mix in the eggs, sugar and flour.
Poor the lemon mixture over the cooled crust, and put in the oven again for 30 minutes.
Take out of the oven, let it cool, and dust with icing sugar right before serving.
Wine pairing
This tangy dessert should be paired with an even tangier, acidic wine. A good example would be a very fresh Marlborough Sauvignon Blanc. The acidity of these type of wines match perfectly with a lemon dessert and lift up the freshness even more.
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