How to Make the Lemoniest Lemon Bars
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- Опубліковано 3 тра 2020
- Test cook Lan Lam then makes Bridget the Best Lemon Bars.
Get the recipe for our Best Lemon Bars: cooks.io/39ojwOM
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Lan is an incredible chef. I’m so thankful they’re featuring her more and more. And lemon squares are perhaps my favorite dessert. So this recipe is a keeper for me. Thank you Lan, Bridget, and ATK
Did you make this?
I could listen to Lan talk all day long. Her voice and demeanour are just therapeutic. and Bridget is the coolest Teacher.
I like the very precise way that Lan describes each step, especially when she specifies "granulated sugar", etc.
What I love about America's Test Kitchen is that I learn new things with every recipe. I have never seen the double aluminum sling before, for example, which is so much better than parchment paper. And while I've seen plenty of recipes for adding separated yolks without the whites, I never knew it was because of the unhelpful sulfury flavor from too many whites. I did know that the sulfur smell from eggs comes from the whites, but I never put it together that the effect translates into baking. Thank you for everything you do, America's Test Kitchen!
Taking a tip from Emma's Goodies, zest the lemon right over whatever liquid you're using in your recipe and it will make a huge difference in how much lemon flavor gets in the dessert. She says zesting the lemon right over the liquid gets more of the oil in it, and therefore gets more lemon flavor in the recipe. It really works too!
Thank you for sharing:-)
Thanks! That makes sense.
Thanks for the tip, I'll keep that in mind when I make them again.
EDIT: I made the recipe as-is, it's INSANELY sweet, so much so that it made me sick to my stomach. I was really excited for tart bars, but this recipe didn't cut it for me. I adjusted it to bring out the tart-- I cut down on the sugar (1 tbsp in crust, 3/4 c in filling) and upped the lemon juice to 3/4 c. Topped with unsweetened whipped cream, it was much closer to what I wanted. I also substituted lemon for limes on one occasion, also really great.
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The recipe, translated from video to text:
8x8 pan, lined with two sheets of foil to make it easy to lift the bars out of pan.
CRUST:
1 c all-purpose flour
1/4 c granulated sugar
1/2 tsp. table salt
8 tbsp unsalted butter, melted
Whisk dry ingredients. Add the melted butter and stir in, the dough should be pliable like a batter. Add to the pan and press down to make the crust as even in the pan as possible. Bake at 350 on center rack for 19-24 min (until dark golden brown). Remove from oven. It doesn't need to be cooled down to add the filling.
FILLING:
2/3 c lemon juice
2 tsp lemon zest
2 tsp cream of tartar
2 tbsp all-purpose flour
1 c granulated sugar
1/4 tsp salt
3 large eggs
3 egg yolks
4 tbsp butter (not melted, can be cold)
Whisk dry ingredients. Add the eggs, whisk until smooth. Add lemon juice and zest, whisk until smooth. Add the filling to a medium saucepan and heat over medium-low heat and stir constantly until it reaches 160 (use a candy thermometer), it should take around 5-8 minutes. Move the saucepan off the heat, add the butter and stir in until it's melted in (butter should be room temperature or cold so that it helps cool the filling). Strain filling to remove the zest and ensure the mixture is completely smooth. Pour filling into the crust pan, make sure it's evenly distributed.
Bake at 350 until the filling just barely sets (about 8-12 minutes), jiggle the pan a bit to make sure it's done.
Let cool for 90 minutes. Use the foil to gently pull the bars out of the pan and cut them up after you remove them.
Thank you!
You just saved me a ton of time and frustrating rewinding! Thanks
THANK YOU!
it's half a teaspoon salt in the crust - I noticed after rewatching and I already baked my crust... fingers crossed I hope it's still ok
Thank you so much for putting it together!!!
More of Lan please! I love her in depth explanations and joy of cooking!!
Don’t think I’ll ever go with another lemon bar recipe. This one is just perfect.
I prefer using parchment to foil. Worked equally well.
I've made this recipe at least 5 times this past month...im obsessed...and I'm so happy you guys shared it with us little people!! 😊
How's the crust
Lan's professional demeanor and accuracy in cooking is fantastic. She probably could have been a world class assassin but chose to make lemon bars instead and I applaud her for that.
I'm going to make this and finish it with the cranberry tart filling Lan made for thanksgiving last year. Lemon Cranberry bars helz yeah!
I have seen this video clip where Lan made this pan of lemon bars so many times and I would love to be making some myself, but I probably could never make one like her's. She is a treasure to the show and I love watching her cook.
Love love the chef! She is so calm and relaxing to listen to!!!!
Shout out to Lan! She's done my favorite recipes so far. Always fun to see her on the screen. I just tried her French Fry recipe last weekend and they turned out great-couldn't believe how crispy they were. Can't wait to try this recipe. Keep 'em coming!
Lan Lam is great!! Would love to see more of her
I really like her too. She's no longer on the show unfortunately.
@@bentleyr00d What? Did not know this!
@@bentleyr00d
I wonder why
I just made these lemon bars and they are lovely. However, although I am definitely in favor of a lemony taste, I think I'll decrease the amount of cream of tartar. To be fair, I cut a tiny square after cooling, but before refrigerating, so I'll wait to see if the flavor moderates after chilling. The little bit I sampled was really, really puckery and very good, but a bit too lemony (I never thought that was possible, until now!). The crust is wonderful, both in texture and taste. I'll edit this, if needed, after chilling and serving - thank you for the recipe... Edit: Post refrigeration, the tartness has mellowed, but I will reduce the cream of tartar to 1 tsp on future remakes.
Made this twice during Christmas; came out amazing. So crispy crust! Love you
Wonderful presentation I love the pie crust. It looks easy. No rubbing or guessing the quantity of liquid. No rolling either. Love that it is baked successfully without parchment lining and baking beads and that it can be topped while still warm. All the usual no-no’s ignored and a fantastic end result. We used to buy lemon tarts that had a real zingy lemony filling that I have never been able to replicate. I’m hoping the secret is in the cream of tartar. Thank you so much
I made this with closer to 1 cup of Meyer lemon juice, and used 3/4 cup of sugar and it turned out perfectly
My Mom loves any kind of lemon desserts. This is definitely going to be a delicious surprise for her! Thank you for sharing!❤
I LOVE this recipe!! Thank you!
Love it! I'm a lemon lover also! And I think you hit the spot just by watching
I love you guys. I got rid of all of my cookbooks and my moms as well. All I have is yours. I recommend you to everyone I meet. I have a lemon tree in my yard, I am looking forward to trying this recipe.
I've made this recipe and The Barefoot Contessa recipe. The ATK recipe is my fave as it's less sugar and more pucker. The Pete &Gerry eggs make a positive difference in bright yellow hue.
Good to know. I’ve avoided making lemon bars ever since I’ve learned how much sugar it contains. But, I will certainly try this.
I made this recipe and this has been the best lemon bars I have ever tasted. Thanks for sharing
i found this recipe quite easy once you have all the prep done. As the curd mixture was cooking, i took a tiny taste and it was so lemony, it tasted bitter. I added 3 tablespoons of granulated sugar to calm it down. Next time I would only use 1/2 teaspoon of cream of tarter if any.
Thank you Lan! Finally a lemon bar recipe with some differentiation so I can actually hope for a different outcome 😹😻
Omg, I have all the ingredients for this!! Ok, I'm gonna go for it, wish me luck!! 🍋
Good luck! Let me know how yours turns out. I'm going to make them also. I just searched for a recipe at 3 this morning LOL
Bon chance! How did they come out?
I’ll eat’em for ya and let you know how they taste
Let us know. That cream of tartar at such a high amount makes it very suspicious. Of course I could just be a weirdo that is sensitive to it--it ruins meringue for me if it is there. Id love beautiful lemon bars tho!
@@ChurchladyHmm Very interesting that you should say that. I remember it's used to keep the merengue from weeping. Not weird at all.
"The resulting powdery acid can be used in baking or as a cleaning solution (when mixed with an acidic solution such as lemon juice or white vinegar)". - Wiki
A cleaning solution in my lemon bars! :D
Made these today...easy and tasted great! Thanks ❗
Just tried this. Delicious
I made these and they are wonderful, as always. Thank you.
Huge fan of the show and each recipe is perfection
Wow, very “lemony” and the crust is great!! I’m throwing away my other Lemon Bar recipe!! This is it!!! 😋
This lemon bar recipe looks wonderful!
Going to try this recipe because their Olive Oil Lemon Tart is phenomenal!
I was looking in my book and found this recipe but for the life of me couldn't picture the directions for creating the aluminum sling. This video helped with that a lot!
This looks heavenly! Will try soon!
Thumbs up from the lemon lover in my life. She's never been satisfied before with enough lemony taste. This recipe is a keeper!
Best recipe!!! Thank you for sharing. My bars were a hit👍❣
Great recipe. Thanks
Can't wait to try this one.
LOVE 💞 this recipe THANK you😊
Love this recipe!!!
8x8 pan, or in other words, a single serving..
👍🤣
Right ON 🤣
Exactly 💯
😡
Couldn't you make this in a 9x13 pan
This is great, thank you so so much. ❤
I'm salivating.
This is an incredible recipe. Made it twice, first I forgot the butter in the curd. Stiil great. It is a hit with my friends, especially if it survives my appetite.
I just made these using 2 big Meyer lemons from our yard. Very punchy lemon flavor, like lemon-flavored hard candy. They took me exactly 1 hour to make. My crust sort of broke while transferring out of the pan...but any broken ones just go to the cook 😃
Uh oh
This is why I get so angry ATK! It states above to click link for full recipe. When you click the link, IT'S BLURRED OUT unless you PAY!!!
This annoyed me too and here’s my solution: If you click on "more" by the description (just under the title) it will then give you an option for the transcript. Open the transcript and get the recipe from what they have said. Obviously, it’s not in a recipe format - but it’s less frustrating than transcribing the video. Hope that help. Happy baking!👩🏻🍳
@@love_in_an_echo_chamber Thank you SO MUCH!!! :)
I am going for Ina Garten’s recipe!
I peel the lemons with peeler and let them sit in the cup of sugar for the recipe for 2 hours to form a luscious lemony syrup. Mix in the lemon juice and then strain out the peels and proceed with the recipe as usual. I may omit the cream of tartar next time as that kind of makes them a bit too tart.
Yummy, much love, happiness and wealth to us all
Foood. They look so good!
They look amazing 👍👍👍
You are awesome! Bridget always got jokes!
In Bridget's list of favorite lemons ... Jack Lemon was her best one.
I love lemon every thing I will make it thank you and May God Bless 🙏
I made this and it was Devine!
I made these, wanted just a BIT more zing, so I added in some fresh zest into the curd after straining out the “used up” bits. Perfection!
Did you find the cream of tartar leaves a slight aftertaste?
Beautiful & perfect 😋
Thank you so much 😊 ❤
Just made a low carb version of this, it was spectacular! I'm sure the original recipe has to be a true delight. 🍋 Lovers unite!
What changes did you make for low carb version?
@@mrtodd3620 I've made these a few times so far and this is the best I've found for texture for both crust and filling. switched apf for blanched almond flour. Switched sugar for either truvia alone or swerve & truvia (measure 1 to 1 sweetener blend) note:, if using swerve alone, the sweetener will re-crystalize and bars will be gritty. The rest the same.
Lan Lam is the Bam Bam. Bridget is the Best! Thanks from a Lemon Lover!🍋
Just what I was looking for👐🏼
I also am a lemon fiend and I'm excited to try these bars! About 20 years ago I amped up a lemon bar recipe by adding a packet of unsweetened Wyler's lemonade mix. I was the only one who could eat them!
So I'm excited to see what cream of tartar does!
Edit: Just made them! So, so good! Had to take some to the neighbors to keep from devouring them!
Are they more sweet or tart?
I'm working on this recipe right now.
I just made these lemon bars for the first time and I think they came out phenomenal I'm just waiting for them to cool down this the longest hour-and-a-half I have to wait I don't think I'm going to survive the night cuz it's 9:45 p.m. in California you got to say they're very simple and easy to make wish I could show a picture of them.
I need to make a double batch for a gathering.❤❤❤
Wowza!!!
Looks scrumptious! Cream of tartar makes sense since it is used in lemon pie. But why not top with powdered sugar?
From what I've seen so many lemon bar recipes come out brown and ugly on top so bakers usually blanket them in confrctioners sugar to cover the flaws. Where as these are gorgeous and bright yellow, no point hiding it
@@MIS315 Not necessarily hiding anything, for mine turn out bright yellow, but confectioners sugar makes it look prettier.
I made this, it turned out perfect. Very lemony, the creme-of-tartar ups the acidity to enhance that lemon flavor. I love the crust because it is not all crumbly but has a nice slight crispiness that compliments the nice soft filling. I think those three egg whites left could be made into a meringue and put it under the broiler in a toaster oven could enhance them
My thoughts exactly for the egg whites!!
Lemon Meringue Squares!
That's a good idea 💡
Id rather have the softer crust. Would I simply use confectioners sugar or would I also have to cream the butter
With the exception of Short Bread, baking has always been challenging for me since its exact science, but this looks like an easy one to try.
Love it.
What is going on here!? I literally searched at 3 this morning for lemon bars 🤷🏾♀️. Someone's been inspired by me . . . 😆 I'm so happy this was posted though because I will be making this exact recipe!
OK, my neighbor gave me meyer's lemons. I've got them zested and juiced. I'm trying this yummy recipe, so I will put my results in the comments. I've been looking for a lemon bar recipe that has a good lemon flavor and I'm happy to try this one.
So lemony!!! 😍😘
I can not wait to make this😙
Love the Lemon bars.
My favorite 😍
Ohhhhh yummy!!
OMG….it will for next weekend
I'm gonna make these.
I made this recipe for a bridal shower and they were a total hit! Was ask to make then again for a baby shower ❤
10/10. These were perfect. The tartar makes your mouth pucker a bit but they aren't sour, they are still sweet. They are not eggy AT ALL, which most other recipes are. I will be making these for the rest of my days
Sounds great! I am looking forward to making them! Question. Do you ever sprinkle with a dusting of powdered sugar? Traditionally, that is the way I always finished them off. Thank you!!
I just made lemon bars with parchment paper covering the bottom of the pan only. The lemon topping ran under the parchment paper and the crust was on the top of the paper. There was nothing unusual about the recipe, I followed it, and this happened. They still taste good after the scoop and repair but what a mess! I am definitely going to try your recipe next time.😁
I love lemons, all recipes with lemons, I'll go for it so thank you so much for this recipe.
This is a slightly different recipe from the book. …. I will try it. Mine was not quite as “set” as I had hoped!
Wondering if it’s possible to freeze them individually?
I made these. Forgot to add the butter at the end, but they were still delicious.
👍Thanks for that comment I JUST DID THE SAME🤦 😁. They're cooling now.
Lan is the best!
Bridgette, can I use olive oil instead of butter to make these lemon bars, the same way you did for the lemon olive oil tart?
I made Gemma Stafford's recipe, which is great and simple, but this looks excellent too. That yellow color is beautiful.
Have you ever heard of dumphnudels? My grandmother used to make them for me... they are a sweet milk steamed dumpling... I don’t know if you would consider making them?
What is the internal temp when these are done? I left them in for 14 minutes but they were still pretty liquidy in the center.
Jack Lemon! Said it without missing a beat!
Will these freeze well?
Lan is 💯💯
Jack Lemmon! 😅 Too cute!
Thank you for sharing this recipe.
Bob Cooney
Salt Lake City Utah
They used to sell lemon bahs at Fenway Pahk when I was a kid.
Good to know.
🍋~> " America's Test Kitchen
I made this using meyer lemons yesterday! It was delicious, but...there was a slight eggy aftertaste. Any ideas how i can avoid this next time? Thanks!
How to store. Them?