One easy way to elevate lemon bars is by incorporating a blend of other citrus fruits into the curd layer. I combine grapefruit, lime, and lemon to create the most delicious bars. Personally, I adore a zingy and tart curd, but feel free to adjust the sweetness level to suit your preference.
Q: Can I use only lemons for the citrus curd layer?A: Absolutely! While the recipe suggests a combination of grapefruit, lime, and lemon, you can stick to just lemons if you prefer a classic lemon flavor.
Q: How do I adjust the sweetness level of the bars?A: Feel free to tailor the sweetness to your liking. You can either increase or decrease the amount of sugar in the curd layer based on your personal preference.
Q: Can I prepare the citrus curd in advance?A: Yes, you can make the citrus curd ahead of time and refrigerate it until ready to use. This can be a time-saving option for busy schedules.
Q: Are there any recommended garnishes for the lemon bars?A: While the bars are delicious on their own, you can enhance the presentation by dusting them with powdered sugar, adding a dollop of whipped cream, or garnishing with thin citrus slices.
Q: Can I freeze the lemon bars?A: Yes, these bars are freezer-friendly. Ensure they are well-wrapped to prevent freezer burn, and thaw in the refrigerator before serving for the best texture.
Q: How long do the lemon bars stay fresh?A: When stored in an airtight container in the refrigerator, these bars typically stay fresh for 3-4 days. However, they are often best enjoyed within the first couple of days for optimal flavor and texture.
Crust
Filling
Preheat the oven to 350 F. Grease an 8x8 square pan with baking spray.
Add the oats, flour, sugar and salt to a food processor and pulse until a flour-like consistency. Add the butter and vanilla and pulse until a dough forms.
Add the crust dough to the tart pan. Press the dough evenly into the bottom of the pan.
Bake until golden brown (about 10-15 minutes) and let cool completely. Lower the temperature to 325 F.
Next, make the curd. Set the cubed butter in a medium bowl and place a strainer over the bowl. In a medium sauce pan, whisk together the eggs, egg yolks, salt, lemon juice, lemon zest, and sugar. Set the heat to medium and whisk continuously until the mixture starts to thicken, about 8-12 minutes. Once the mixture is thick enough to coat the back of a spoon, remove from heat and immediately pour over the strainer. Stir together the curd and butter until the butter is completely melted.
Pour the curd over the crust and add the bars to the oven. Bake for 15-20 minutes or until the curd is just set.
Let the bars cool COMPLETELY before cutting into them. Enjoy!
Crust
Filling
Preheat the oven to 350 F. Grease an 8x8 square pan with baking spray.
Add the oats, flour, sugar and salt to a food processor and pulse until a flour-like consistency. Add the butter and vanilla and pulse until a dough forms.
Add the crust dough to the tart pan. Press the dough evenly into the bottom of the pan.
Bake until golden brown (about 10-15 minutes) and let cool completely. Lower the temperature to 325 F.
Next, make the curd. Set the cubed butter in a medium bowl and place a strainer over the bowl. In a medium sauce pan, whisk together the eggs, egg yolks, salt, lemon juice, lemon zest, and sugar. Set the heat to medium and whisk continuously until the mixture starts to thicken, about 8-12 minutes. Once the mixture is thick enough to coat the back of a spoon, remove from heat and immediately pour over the strainer. Stir together the curd and butter until the butter is completely melted.
Pour the curd over the crust and add the bars to the oven. Bake for 15-20 minutes or until the curd is just set.
Let the bars cool COMPLETELY before cutting into them. Enjoy!
Crust
Filling
Preheat the oven to 350 F. Grease an 8x8 square pan with baking spray.
Add the oats, flour, sugar and salt to a food processor and pulse until a flour-like consistency. Add the butter and vanilla and pulse until a dough forms.
Add the crust dough to the tart pan. Press the dough evenly into the bottom of the pan.
Bake until golden brown (about 10-15 minutes) and let cool completely. Lower the temperature to 325 F.
Next, make the curd. Set the cubed butter in a medium bowl and place a strainer over the bowl. In a medium sauce pan, whisk together the eggs, egg yolks, salt, lemon juice, lemon zest, and sugar. Set the heat to medium and whisk continuously until the mixture starts to thicken, about 8-12 minutes. Once the mixture is thick enough to coat the back of a spoon, remove from heat and immediately pour over the strainer. Stir together the curd and butter until the butter is completely melted.
Pour the curd over the crust and add the bars to the oven. Bake for 15-20 minutes or until the curd is just set.
Let the bars cool COMPLETELY before cutting into them. Enjoy!
.jpg)
