Luscious Lemon Dream Bars
Indulge in the perfect balance of tart and sweet with these Luscious Lemon Dream Bars. This recipe, adapted from Susan Logozzo’s expert guidance in Cook's Illustrated, encapsulates the creamy, zesty joy of fresh lemons atop a buttery, melt-in-your-mouth crust. With a meticulous method to ensure the filling is added to a perfectly warm crust, every bite is a burst of citrus goodness. Ideal for gatherings or a tasty treat at home, these bars are sure to impress friends and family. Let the vibrant flavors evoke sunshine on your palate!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
all-purpose flour
1 3/4 cups (measured)
confectioners' sugar
2/3 cup (plus extra for dusting)
cornstarch
1/4 cup (measured)
salt
3/4 teaspoon (measured)
sweet unsalted butter
12 tablespoons (cool room temperature, cut into 1 inch pieces)
extra butter
to grease pan (melted)
large eggs
4 (lightly beaten)
granulated sugar
1 1/3 cups (measured)
all-purpose flour for filling
3 tablespoons (measured)
finely grated lemon zest
2 teaspoons (zest of 2 large lemons)
fresh lemon juice
2/3 cup (strained, from 3-4 large lemons)
whole milk
1/3 cup (measured)
salt for filling
1/8 teaspoon (measured)
Instructions
1
Preheat your oven: Position the oven rack in the middle and preheat to 350°F (175°C).
2
Prepare the pan: Lightly butter a 9x13 inch baking dish. Line it with parchment paper, ensuring to leave an overhang by about an inch on each side for easy removal later. Dot the parchment with butter.
3
Make the crust: In a food processor, pulse together the flour, confectioners' sugar, cornstarch, and salt until combined. Add the butter pieces and process until the mixture resembles coarse meal and is a pale yellow color, about 8-10 seconds. If mixing by hand, combine the dry ingredients in a bowl, grate the chilled butter into the mixture and rub until the mixture becomes pale and coarse.
4
Press the crust: Transfer the crust mixture into the prepared pan, pressing evenly into a 1/4-inch layer across the bottom and about 1/2 inch up the sides. Refrigerate for 30 minutes.
5
Bake the crust: Remove the chilled crust from the refrigerator and bake in the preheated oven for about 20 minutes, or until it’s golden brown.
6
Prepare the filling: While the crust is baking, in a medium bowl, whisk together the eggs, granulated sugar, and 3 tablespoons of flour until smooth. Stir in the lemon zest, strained lemon juice, whole milk, and 1/8 teaspoon salt until well combined.
7
Bake the filled crust: Once the crust is golden, reduce the oven temperature to 325°F (160°C). Stir the filling mixture once more and pour it over the warm crust. Return the dish to the oven and bake for an additional 20 minutes, or until the filling feels firm to the touch.
8
Cool and cut: After baking, remove the pan from the oven and cool it on a wire rack until almost room temperature, at least 30 minutes. Use the parchment overhang to lift the bars out of the pan. Carefully peel away the parchment paper and slice into squares or rectangles using a pizza cutter or sharp knife, wiping the cutter in between cuts.
9
Serve: Dust with confectioners' sugar if desired, and enjoy these delightful bars! Leftovers can be wrapped in plastic and refrigerated for up to 2 days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Luscious Lemon Dream Bars?
Luscious Lemon Dream Bars are a citrus dessert featuring a creamy, zesty lemon filling atop a buttery, melt-in-your-mouth crust.
Who is the inspiration for this recipe?
This recipe is adapted from Susan Logozzo’s expert guidance in Cook's Illustrated.
What size baking dish is required for these bars?
You should use a 9x13 inch baking dish.
How do I prepare the baking pan?
Lightly butter the dish and line it with parchment paper, leaving a one-inch overhang on each side, then dot the parchment with butter.
What ingredients are needed for the crust?
The crust requires all-purpose flour, confectioners' sugar, cornstarch, salt, and sweet unsalted butter.
How do I make the crust using a food processor?
Pulse the dry ingredients, add butter pieces, and process for 8-10 seconds until the mixture resembles coarse meal.
Can I make the lemon bar crust by hand?
Yes, combine the dry ingredients and rub in grated chilled butter until the mixture becomes pale and coarse.
How should I press the crust into the pan?
Press it into an even 1/4-inch layer across the bottom and about 1/2 inch up the sides.
Does the crust need to be refrigerated before baking?
Yes, the crust should be refrigerated for 30 minutes before it goes into the oven.
What temperature should the oven be for baking the crust?
Preheat the oven to 350°F (175°C) for the initial crust baking.
How long does the crust bake?
The crust bakes for about 20 minutes or until it turns golden brown.
What ingredients are in the lemon filling?
The filling consists of eggs, granulated sugar, flour, lemon zest, strained lemon juice, whole milk, and salt.
How many lemons are needed for the zest and juice?
You will need the zest of 2 large lemons and 2/3 cup of juice, which usually comes from 3 to 4 large lemons.
Should I strain the lemon juice?
Yes, the recipe specifies using strained lemon juice for a smooth filling.
Do I need to change the oven temperature after the crust is done?
Yes, reduce the oven temperature to 325°F (160°C) before adding the filling.
When should I pour the filling over the crust?
The filling should be poured over the crust while the crust is still warm.
How long do the filled bars bake?
Bake for an additional 20 minutes after adding the filling.
How can I tell if the lemon bars are finished baking?
The bars are done when the filling feels firm to the touch.
How long should the bars cool before removal?
Cool the pan on a wire rack for at least 30 minutes until it is almost room temperature.
What is the easiest way to remove the bars from the pan?
Use the parchment paper overhang to lift the entire block of bars out of the pan.
What tool is recommended for slicing the lemon bars?
A pizza cutter or a sharp knife works best for slicing.
How do I ensure clean cuts when slicing?
Wipe the cutter or knife clean in between each cut.
Is there a suggested topping for these bars?
A dusting of confectioners' sugar is recommended if desired.
How should I store leftover lemon bars?
Wrap them in plastic and keep them in the refrigerator.
How long will these bars stay fresh?
They can be refrigerated for up to 2 days.
What type of butter should I use for the crust?
Use 12 tablespoons of sweet unsalted butter at cool room temperature.
What is the purpose of cornstarch in the crust?
Cornstarch helps give the crust its melt-in-your-mouth texture.
Can I use low-fat milk for the filling?
The recipe calls for whole milk to achieve the best creamy consistency.
Is there salt in the filling?
Yes, a small amount (1/8 teaspoon) of salt is added to the filling mixture.
Are these bars suitable for summer gatherings?
Yes, their vibrant citrus flavors are ideal for sunshine and gatherings.