Lemon Bars: A Tangy Treat with a History
Lemon bars are a delightful sweet-tangy dessert that has an interesting history and charming facts to accompany its luscious taste. This delightful treat consists of a shortbread crust topped with a zesty lemon filling. Powdered sugar dusting adds an extra flourish to its visual appeal.
This popular bake-sale staple has its origin shrouded in mystery. It's widely believed that it made its first appearance in the 20th century, tantalizing palates with its unique combination of sweet and sour.
In our version, the crust is made with Selo Olive Oil, lending an interesting twist and a healthier option to the traditional butter-based crust. The oil not only provides a subtly rich flavour, but it also gives the crust a delightfully crumbly texture.
Do you cook the crust before adding the filling?
Yes, it is recommended to pre-bake the crust for these lemon bars. This step is often referred to as 'blind-baking' the crust. Doing so helps achieve a firmer, crispier base that holds well against the lemon filling.
What makes a lemon bar filling runny?
A runny filling could be due to several reasons - adding too much lemon juice, not adding enough eggs or flour, or underbaking the lemon bars. It's important to follow the recipe instructions and add the accurate measure of ingredients.
Should lemon bars be covered while baking?
It's not necessary to cover lemon bars while baking. However, if the top starts to brown too quickly while the filling isn't set, cover with foil and continue baking to prevent burning.
Is it necessary to refrigerate lemon bars?
While it's not necessary to refrigerate lemon bars, doing so can enhance their flavour and texture. Cold lemon bars have a firm, crisp crust and a dense, tangy filling. Plus, it makes them easier to cut into neat squares.
Our lemon bars recipe, enriched with the goodness of Selo Olive Oil, are a tangy, sweet way to enjoy a little indulgence at any time of the day. So, get baking and enjoy the zesty flavour of the lemons blended with the rich aroma of olive oil.
Selo Olive Oil
- 1 cup all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt
½ cup Croatian olive oil
1 ½ cups granulated sugar
¼ cup all-purpose flour
¼ teaspoon salt
- 4 large eggs
½ cup freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
- Powdered sugar, for dusting
For the Crust:
For the Filling:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Add the extra-virgin olive oil to the bowl and whisk until the mixture is well combined and resembles coarse sand.
- Press the mixture into the bottom of an 8-inch square baking dish.
- Bake the crust in the preheated oven for 15-18 minutes, or until it is golden brown.
- While the crust is baking, make the filling.
- In a medium bowl, whisk together the granulated sugar, all-purpose flour, and salt.
- Add the eggs, lemon juice, and grated lemon zest to the bowl and whisk until the mixture is well combined.
- Pour the filling over the hot crust.
- Bake the Olive Oil Lemon Bars for an additional 20-25 minutes, or until the filling is set.
- Remove the bars from the oven and let them cool to room temperature.
- Once the bars are cooled, dust them with powdered sugar.
- Cut the Olive Oil Lemon Bars into squares and serve.