Imen Dridi Lemon Bars by Alton Brown is a delightful dessert with a crisp shortbread crust and a luscious lemon filling, ready in just 55 minutes—a perfect combination of simplicity and indulgence.
Try More Alton Brown Recipes:
💗 Why You’ll Love This Lemon Bar Recipe:
- Easy Prep: Simple steps for all skill levels.
- Fresh Citrus: Authentic flavor with real lemon zest and juice.
- Versatile Delight: Ideal for any occasion.
- Melt-in-Mouth: Crisp crust meets creamy filling for a memorable treat.
❓ What Is Alton Brown’s Lemon Bars Recipe?
Alton Brown’s Lemon Bars are a tasty treat with a buttery shortbread crust, a rich filling of fresh lemon juice, zest, sugar, and eggs, and a last step of chilling and powdered sugar dusting before serving.
🍋 Alton Brown Lemon Bars Ingredients
- 3 cups all-purpose flour 360g, divided 2 1/2 cups for crust and 1/2 cup for filling
- 2/3 cups powdered sugar 66g, for the shortbread, plus more for dusting
- 1/2 tsp salt
- 12 tbsp unsalted butter melted, 170g
- 3 tbsp lemon zest zest of three lemons
- 3 cups sugar 600g
- 8 eggs large, room temperature
- 1 cup lemon juice fresh, 240mL
🥧 How To Make Alton Brown Lemon Bars
- Preheat the oven to 350F and press parchment paper into a 9×13 baking dish.
- Add the melted butter after whisking 2 1/2 cups (300g) of flour, powdered sugar, and salt. A stand mixer fitted with a paddle attachment is another viable option. If desired, a dash of vanilla can be mixed in with the butter at this point.
- Press the dough into a level sheet and sprinkle it onto the prepared pan. Bake at 350 degrees Fahrenheit for 20 minutes, or until golden in color.
- Put the sugar and zest from three lemons into a food processor and mix while the dough is baking.
- Combine the zest and sugar in a food processor and pulse until the sugar turns a pale yellow.
- Simply mince the zest and combine it with the sugar in a dish or bag if you do not possess a processor.
- In a large bowl, combine the sugar and the remaining 1/2 cup of flour. Stir until combined. Even though you can sift them together, you should pour off any zesty sugar fragments that may clog the sifter.
- Combine the eggs with the lemon juice and whisk vigorously until fully mixed.
- Bake for about 25 minutes, rotating halfway through, before pouring the filling over the warm crust.
- Take it out of the oven and let it cool for a while; then, chill it in the fridge for the next two hours.
- Toss with powdered sugar and slice into bars with a moist, clean knife. Rinse and re-moisten the blade after every cut.
💭 Recipe Tips
- Use fresh lemon juice at all times! You shouldn’t use the concentrate or bottle versions because lemons are the main ingredient.
- Prepare a baking dish liner. Even while parchment paper makes it easy to remove from the pan, foil will do in a hurry.
- If your bars look undone when you remove them from the oven, that’s okay. Cooling them down will hasten their setting time.
- The bars require time to set up, so don’t rush the chill time.
🍨 What Pairs Nicely With Lemon Bars?
Accompanying Lemon Bars with whipped cream, berries, vanilla ice cream, fruit sauce, caramel sauce, coconut flakes, and a cup of tea or coffee is a delightful combination.
🎚 How To Store Leftovers Lemon Bars?
- In The Fridge: Keep leftover lemon bars in the fridge for up to a week in a sealed container.
- In The Freezer: Leftover lemon bars can be frozen for up to 3 to 4 months if wrapped tightly in plastic or put in a freezer-safe bag. Allow to defrost in the fridge before eating.
🥵 How To Reheat Leftovers Lemon Bars?
- Oven: Bring the oven up to a low heat setting of 300°F then arrange lemon bars in a baking dish and heat for 10 to 15 minutes, or until warm.
- Microwave: Set lemon bars on a microwave-safe plate and heat for 15 to 30 seconds, or until warmed.
FAQs
Why did my lemon bars fall apart?
Your lemon bars may fall apart if the lemon mixture is overmixed or if baked at a high temperature, causing cracks.
Why are my lemon bars brown on top?
Your lemon bars might brown on top if baked on a higher rack. Opt for a lower rack to achieve even browning without overcooking.
Why did my lemon bars stick to the pan?
Your lemon bars are less likely to stick when the crust is well-baked, achieving a firmer texture that prevents adherence to the pan.
Why are my lemon bars bitter?
Your lemon bars may taste bitter if there’s an excess of zest in the filling. Be mindful of the quantity to maintain a balanced flavor.
Try More Alton Brown Recipes:
Alton Brown Lemon Bars Nutrition Facts
Amount Per Serving
- Calories 205
- Total Fat 9.4g
- Saturated Fat 5.6g
- Trans Fat 0.3g
- Cholesterol 56mg
- Sodium 81mg
- Potassium 34.8mg
- Total Carbohydrates 28g
- Dietary Fiber 0.4g
- Sugars 18g
- Protein 2.6g
Alton Brown Lemon Bars
Description
Lemon Bars by Alton Brown is a delightful dessert with a crisp shortbread crust and a luscious lemon filling, ready in just 55 minutes—a perfect combination of simplicity and indulgence.
Ingredients
Instructions
- Preheat the oven to 350F and press parchment paper into a 9×13 baking dish.
- Add the melted butter after whisking 2 1/2 cups (300g) of flour, powdered sugar, and salt. A stand mixer fitted with a paddle attachment is another viable option. If desired, a dash of vanilla can be mixed in with the butter at this point.
- Press the dough into a level sheet and sprinkle it onto the prepared pan. Bake at 350 degrees Fahrenheit for 20 minutes, or until golden in color.
- Put the sugar and zest from three lemons into a food processor and mix while the dough is baking.
- Combine the zest and sugar in a food processor and pulse until the sugar turns a pale yellow.
- Simply mince the zest and combine it with the sugar in a dish or bag if you do not possess a processor.
- In a large bowl, combine the sugar and the remaining 1/2 cup of flour. Stir until combined. Even though you can sift them together, you should pour off any zesty sugar fragments that may clog the sifter.
- Combine the eggs with the lemon juice and whisk vigorously until fully mixed.
- Bake for about 25 minutes, rotating halfway through, before pouring the filling over the warm crust.
- Take it out of the oven and let it cool for a while; then, chill it in the fridge for the next two hours.
- Toss with powdered sugar and slice into bars with a moist, clean knife. Rinse and re-moisten the blade after every cut.
Notes
- Use fresh lemon juice at all times! You shouldn’t use the concentrate or bottle versions because lemons are the main ingredient.
- Prepare a baking dish liner. Even while parchment paper makes it easy to remove from the pan, foil will do in a hurry.
- If your bars look undone when you remove them from the oven, that’s okay. Cooling them down will hasten their setting time.
- The bars require time to set up, so don’t rush the chill time.
Alton Brown Lemon Bars
