The Gift of California Lemons
Imagine receiving a box of fresh lemons from a dear friend in California. These aren’t just any lemons, but ones that have survived the recent wildfires, a testament to nature’s resilience. Their vibrant aroma and zest transport you to sunny California, and their juice is a burst of tangy freshness. These lemons become more than just fruit; they’re a symbol of hope and survival. When life hands you these special lemons, you cherish them, savoring each drop and zest. And what better way to honor them than by turning them into delicious lemon bars?
A Legendary Recipe
For our lemon bars, we turn to a recipe from Epicurious, originally crafted by Rose Levy Beranbaum, a baking legend. This recipe has been our go-to for years, standing out among countless others we’ve tried. While it requires a bit of time and effort, the result is worth it. A candy thermometer can be helpful, but it’s not essential. As you prepare these bars, you’ll learn a little something new, and in the end, you’ll have a treat that makes the wait for the weekend just a bit sweeter.
Gathering Ingredients
The ingredients are simple, yet each plays a crucial role in creating the perfect lemon bars. For the shortbread base, you’ll need cold unsalted butter, powdered sugar, granulated sugar, flour, and a pinch of salt. The lemon curd topping requires egg yolks, sugar, freshly squeezed lemon juice from those precious California lemons, unsalted butter, and a hint of salt. Don’t forget the finely grated lemon zest for that extra pop of flavor, and a dusting of powdered sugar to finish.
Preparing the Shortbread Base
To start, prepare an 8×8 inch baking pan by lining it with foil or parchment paper, ensuring a little overhang for easy removal. Preheat the oven to 325°F if using a metal pan, or 300°F for glass. Combine the sugars, salt, and flour, then rub in the butter until the mixture resembles wet sand. Pat this dough into the prepared pan, prick with a fork, and bake for 40 minutes until pale golden. This shortbread base is the foundation of our lemon bars, providing a satisfying crunch beneath the silky lemon curd.
Crafting the Lemon Curd
The lemon curd is the star of the show, bringing a luscious tang to our bars. In a non-reactive saucepan, combine egg yolks, sugar, lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, until the mixture thickens to resemble hollandaise sauce. A candy thermometer will read 196°F at this point. Pour the thickened curd through a sieve to remove any residue, then stir in the lemon zest. This step requires patience, but the result is a smooth, vibrant curd that sings with the flavor of fresh California lemons.
Assembling and Baking
Once the shortbread is baked, reduce the oven temperature to 300°F. Pour the prepared lemon curd evenly over the shortbread and return to the oven for 10 minutes. You might wonder if it’s done, but trust the process. Allow the bars to cool completely in the pan on a wire rack, then refrigerate for at least 30 minutes to set the curd. This cooling period is crucial, ensuring the bars hold their shape and the lemon flavor deepens.
Finishing Touches
The final steps are all about presentation. Sprinkle a generous layer of powdered sugar over the cooled lemon bars. Use the foil overhang to lift the bars from the pan, placing them on a cutting board. A sharp knife will help you cut them into your desired shapes – we prefer small triangles, making each bite a delightful little treat. The powdered sugar adds a touch of sweetness, balancing the tartness of the lemon curd, and creating a visually appealing finish.
Enjoying the Fruits of Your Labor
With your lemon bars complete, it’s time to indulge. Each bite is a harmonious blend of buttery shortbread and tangy lemon curd, a perfect balance of textures and flavors. These bars are a testament to the power of simple ingredients and a well-crafted recipe. They remind us that even after wildfires, life finds a way to persevere, just like those resilient California lemons. So, when life hands you lemons, remember to bake and savor every moment.
