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Easy Lemon Bars Recipe – Gemma’s Bigger Bolder Baking


Hi Bold Bakers! Since the beginning of Bigger
Bolder Baking, hands down one of the most requested videos has been for lemon bars.
Finally I’m happy to tell you that your wait is over, I have a fantastic recipe for you.
The written recipe can be found on my website, BiggerBolderBaking.com with hundreds of other
recipes so make sure you go over there and check them out. So into a nice large bowl,
we’re going to add in some flour, powdered sugar, and regular sugar. So this is a shortbread
that we’re making so a really important ingredient is yummy butter. Now for this recipe
the butter doesn’t want to be really cold, have it at around room temperature, it’ll
make it so much easier to blend into the flour. So then with nice clean hands go in there
and rub the butter into the flour. Until you get a nice soft dough that will form your
shortbread. So the reason we add in two separate sugars is for different texture. The sugar
makes it a little bit granular and then the powdered sugar makes it what we call ‘short’
which is really dry and crumbly. So once the shortbread kinda clumps together in big clumps
you can feel it get kind of wetter, it is ready. So, here I have my little tin, this
is an 8×8” and it’s been buttered and lined, now I’m just gonna take my shortbread
and press into the base of your tin. And then with your hand just push it out into the base
and make sure that it’s nice and level. Well, as level as you can. Okay, lovely. That’s
our shortbread, now what you want to do before we put it in the oven is we’re going to
prick it with a fork, just to make sure that it doesn’t rise up. So just a few times on
top, let the steam out. So now here’s the thing with this recipe, you want to bake your
shortbread off in advance before we add on the filling because you want to make sure
that it is fully cooked. So right now we’re gonna pop this into the oven. You a bake the
shortbread off at 325ºF/160ºC for roughly 25 minutes or until a very light golden color.
So while our base is in the oven, let’s make our filling. Now technically what this is,
is somewhat of a lemon curd, it’s really zesty and just delicious. So our first ingredient,
‘cause it’s a custard, is egg yolks. Now if you don’t eat eggs, unfortunately there
is no substitute for this recipe because it’s a really key ingredient. Next we’re gonna
add in some sugar for sweetness, it’s also going to counterbalance that lovely lemon
juice, then our lemon juice, lots of lovely lemon juice. Then some lemon zest. I absolutely
adore lemon zest. It’s one of my favorites. Then here I have some butter, it’s room
temperature, it’s really soft, you just want it to be soft enough so it can mix into
the rest of the ingredients. And then lastly I am gonna add a touch of vanilla, ‘cause
I love a little vanilla in all my baking. Then we’re just gonna whisk all of the ingredients
together. This is a super easy recipe and great for feeding a crowd, so if you’ve got
friends coming over, or a party, this is always without a doubt a fan favorite. So now you
can probably see the reason your butter has to be really soft, because it has to just
blend in with all of the other ingredients. So leave it out a room temperature for a few
hours and it’ll be grand. Okay, lovely, I’m gonna set this aside and let’s check on
our shortbread. Okay lovely, this is perfect, now come here to me, I want you to see what
it looks like when it’s done. You just want it to be a very light golden brown color,
you don’t need it dark at all, just fully cooked through. So this is perfect. Now, we
have our base, we have our filling, and all you want to do is just pour this straight
on top. For that lovely lemon layer. Perfect. You can already see we made these in no time
and then once you taste them, I mean they’re out of this world. So now these guys are ready
to be baked off. So bake your lemon bars off 325ºF/160ºC for roughly 40 minutes or until
a light brown on top. So here we have our lovely looking lemon bars, now as you can
see they are lightly golden brown on top, because they don’t need a whole lot of baking,
and then you see the sides bubbled up, that’s all our lovely lemon filling, these are gonna
be absolutely gorgeous, right now I’m just gonna set them over to the side, let them
cool down, and then we’re gonna get them out of the tin and cut them. So once your
lemon bars have cooled down slightly, just go ahead and lift them carefully out of the
tin, once they’re cooled down they’re so much easier to cut. And then what we’re going
to do is because I like to be generous, I’m going to cut these into 9 squares. So across,
and across. I can already feel how thick these are, I’m excited to see them. So now traditionally
lemon bars are always finished with a little bit of powdered sugar on top and it just makes
them look really pretty. So I’m gonna generously dust them with the sugar, all over. Now if
you want to cut these a little bit smaller you totally can, that’s up to you. Gorgeous.
Now let’s lift one out and have a look. As you can see I like to do nice big slices.
Okay! So, full disclosure, this is my first time making lemon bars, and I’ve never even
eaten one before. I’ve never had a lemon bar but all the requests that have come in,
I’ve never eaten one and I have to say without a doubt, this might be my favorite lemon dessert
that I’ve made. The filling is so thick and you’ve got that lovely shortbread on the bottom,
it’s sweet and tangy at the same time, without a doubt I’m gonna be making these again. So
you know my rule, if you make this recipe then rate it on my website. I hope you enjoyed
this episode, hand on my heart, I really did because they were absolutely delicious, I’ll
see you back here really soon for more Bigger Bolder Baking.

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