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Lemon Bars with Candied Lemon Garnish
Amy Faries • Mar 03, 2020
Lemon Love
CALLING ALL LEMON LOVERSS!! I myself, am a major lemon lover!! That delicious tang goes so well in desserts! It helps balance a super sweet taste with a bit of sour tang. I first tried lemon bars in Connecticut when my cousin, Jessica, made them for a family gathering. This wonderful recipe i will be sharing is actually one of hers. These lemon bars are sweet and chewy with a bit of tang from the lemon juice and zest. They are perfect for the summer to bring to a friends house or to an outdoor gathering.
Candied Lemons
Once I decided on lemon bars for sure I needed to figure out what to garnish them with that kept with the theme. I spend a little too much time in my noggin throwing many ideas around on what to make all the time or how I want to decorate or execute it. Candied lemons seemed like the perfect choice since they are very easy to make, pretty to look at, and fit right along with the lemon theme. Honestly this was one of the easier things I have made since baking. It is literally just a mixture of sugar and water boiled down. Then boiled with thin slices of lemon and left to air dry for 24 hours. Any extra lemon garnish on top of this dessert is always a good idea since you have some people who really....and I mean really love lemons or other people who prefer a more subtle lemon taste. Candied lemons are not the only thing to garnish this delicious treat of course. You can garnish them with fresh lemon slices, lemon zest, powdered sugar alone, or get creative and add something new!
Execution
Make sure to start a day in advance by making your candied lemon slices so that you give them a full 24 hours to dry. You will want to have room temperature butter and cut in your butter. I learned what this method was thanks to Jessica! She even sent me a little homemade video explaining it to me attached here
(im only kidding Jess). Its fairly simple, all you must do is use 2 knives and literally cut your butter up in opposite directions until it is fully incorporated (see picture below). I had too much fun cutting in my butter, it was almost therapeutic in a way. To consistently and rhythmically go about a motion then at the end you have created something delicious is so rewarding in my opinion. If you are still confused by this method just google how to "cut in butter". Also, if you have a pastry cutter you can use that instead of this method! This makes a great shortbread crust that you only need to cook until slightly golden brown.
Tips
-Make sure to use room temperature butter so cutting in your butter is easier.
-Bake your pastry layer until it is slightly golden. You don't want to overcook it because it will go back in the oven with the lemon mixture.
-I used about 3 lemons between the juice and the zest. You may need more depending on how large your lemons are.
-Make sure your bars have cooled down completely before cutting into them. If you don't wait then you will have very messy runny slices.
-Start making your candied lemon the day before. The candied lemons need at least 24 hours to dry.
The Fate of the Lemon Bars
These lovely treats were taken to my mothers job and received a stamp of approval from many of her coworkers. One of her coworkers even ate the candied lemon and said that it was delicious! My favorite thing about making baked goods is the fact that I can share them with others and pass along recipes.
Ingredients
Candied Lemons
2 Lemons
2 cups sugar
1 1/2 cups water
Crust
2 cups flour
1/2 cup confectioners sugar
2 sticks butter (room temp)
Lemon Filling
2 cups sugar
1 TBS flour
1 TSP baking powder
1/4 TSP salt
4 eggs (beaten)
1 TBS lemon zest
1/4 cup fresh lemon juice
Instructions
Candied Lemons
Step 1: Make sure to thoroughly wash then dry off your lemons. Slice them thinly then set aside.
Step 2:
Boil together your water and sugar mixture until the sugar is completely dissolved. Turn your burner to a simmer and place your sliced lemons in.
Step 3:
Simmer your lemons until they turn a sort of opaque color (about an hour).
Step 4:
After your lemons have turned an opaque color using a slotted spoon place them on a foil lined tray and allow them to dry on the counter for 24 hours. (optional: before drying sprinkle a light layer of extra sugar on top).
Crust
Step 1:
Preheat oven to 350 degrees. Sift your flour and powdered sugar together, making sure there are no clumps.
Step 2:
Cut in your room temperature butter until fully blended. Press this mixture into the bottom of a 9x13 inch dish. Then place your dish into the oven and cook for about 25 minutes or until lightly browned.
Lemon Filling
Step 1:
About 10 minutes before you take your shortbread out of the oven begin to make your lemon filling. Combine all your ingredients for your lemon filling and give it a quick stir.
Step 2:
Take your shortbread out of the oven and raise your oven temperature to 375 degrees. Pour your lemon filling into your pan on top of your shortbread layer. Place the dish back in the oven for 25-30 minutes or until the lemon mixture no longer jiggles and has a golden color.
Step 3:
Allow your lemon bars to cool completely before topping with a dusting of powdered sugar and cutting.
Thats it! I find that these bars taste best when they are cold. They will store in your fridge for up to 5 days. Enjoy!
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