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The Best Lemon Bars in the World

 
One serving costs about $0.67

$0.67 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

9 dessert
spoonacular Score:14%

Spoonacular Score: 14%

 

The Best Lemon Bars in the World is a dessert that serves 9. One portion of this dish contains approximately 4g of protein, 16g of fat, and a total of 307 calories. For 67 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires salt, lemon zest, lemon curd, and granulated sugar. From preparation to the plate, this recipe takes around around 45 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 11%. If you like this recipe, you might also like recipes such as Mom’s Old World Raspberry Bars, Lemon-kissed Buttermilk Cupcakes With The World's Fluffiest Cre, and Easy Lemon Bars (Lemon Squares).

Cream Sherry, Moscato d'Asti, and Port are great choices for Lemon Bar. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
some
some pie crust
pie crust
10 Tbsps
10 Tbsps unsalted butter
unsalted butter
2 Tbsps
2 Tbsps powdered sugar
powdered sugar
2 Tbsps
2 Tbsps granulated sugar
granulated sugar
1.25 cups
1.25 cups flour
flour
1 pinch
1 pinch salt
salt
some
some lemon curd
lemon curd
4 large
4 large egg yolks
egg yolks
0.75 cups
0.75 cups sugar
sugar
2 medium
2 medium lemons
lemons
4 Tbsps
4 Tbsps unsalted lemon zest
unsalted lemon zest
some pie crust
some
pie crust
10 Tbsps unsalted butter
10 Tbsps
unsalted butter
2 Tbsps powdered sugar
2 Tbsps
powdered sugar
2 Tbsps granulated sugar
2 Tbsps
granulated sugar
1.25 cups flour
1.25 cups
flour
1 pinch salt
1 pinch
salt
some lemon curd
some
lemon curd
4 large egg yolks
4 large
egg yolks
0.75 cups sugar
0.75 cups
sugar
2 medium lemons
2 medium
lemons
4 Tbsps unsalted lemon zest
4 Tbsps
unsalted lemon zest

Equipment

food processor
food processor
baking pan
baking pan
sieve
sieve
spatula
spatula
stove
stove
bowl
bowl
oven
oven
food processor
food processor
baking pan
baking pan
sieve
sieve
spatula
spatula
stove
stove
bowl
bowl
oven
oven


Instructions

1. Cut butter into small chunks and let it cool in the freezer. 2. Preheat the oven to 325 F. 3. In a food processor, process the powdered sugar, salt, and granulated sugar. Pulse on and off for 15 seconds. 4. Add the butter. Pulse until the butter resembles small peas. 5. Add the flour and pulse until the mixture comes together and pulls away from the sides. 6. Lightly knead in a bowl and press into a 9x9 baking dish. No need to butter because the dough is so buttery. 7. Dock and bake for precisely 35 min. You don't want too much color because we will bake it again later. Lightly tan is perfect. 8. Prepare the lemon curd. 9. Add the butter, salt, and freshly squeezed lemon juice (accept no substitutes) and place it on the stove. Stir it with a spoonula or spatula, constantly, until it thickens and resembles a hollandaise sauce, thick but still pourable. If the curd begins to boil take it off the heat immediately or else it'll curdle. 10. Press through a strainer. 11. Pour it directly onto the crust. 12. Bake for an additional 10 minutes at 300 F. The top should not be wobbly. 13. Leave to cool on the counter and then into the fridge to cool completely. 14. Dust with powdered sugar at service. 15. Serve with a smile. And as always, Chow!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.67
Ingredient
some pie crust
10 tablespoons unsalted butter
2 tablespoons powdered sugar
2 tablespoons granulated sugar
1.25 cups flour
some lemon curd
4 larges egg yolks
¾ cups sugar
2 mediums lemons
4 tablespoons unsalted lemon zest
Price
$0.23
$1.20
$0.05
$0.03
$0.21
$0.24
$0.91
$0.21
$1.00
$2.00
$6.07

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you're following a vegan diet (or avoiding dairy), make sure the brand of dough you buy is suitable for your diet! Always read the labels carefully. Otherwise you can make your own from scratch and be 100% sure.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
306 Calories
3g Protein
15g Total Fat
39g Carbs
1% Health Score
Limit These
Calories
306
15%

Fat
15g
24%

  Saturated Fat
9g
57%

Carbohydrates
39g
13%

  Sugar
23g
26%

Cholesterol
115mg
38%

Sodium
26mg
1%

Get Enough Of These
Protein
3g
7%

Vitamin C
16mg
20%

Selenium
10µg
15%

Folate
47µg
12%

Vitamin B1
0.17mg
11%

Vitamin A
504IU
10%

Vitamin B2
0.15mg
9%

Manganese
0.14mg
7%

Iron
1mg
7%

Fiber
1g
6%

Phosphorus
57mg
6%

Vitamin B3
1mg
6%

Vitamin D
0.64µg
4%

Vitamin E
0.62mg
4%

Vitamin B5
0.38mg
4%

Vitamin B6
0.06mg
3%

Vitamin B12
0.17µg
3%

Calcium
26mg
3%

Copper
0.05mg
2%

Zinc
0.34mg
2%

Potassium
70mg
2%

Magnesium
7mg
2%

Vitamin K
1µg
1%

covered percent of daily need

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