Lemon Bars: A Zesty Delight for Your Senses

(Updated Version)

Lemons, once my favorite go-to ingredient, have always held a special place in my kitchen. From savory Malaysian and Asian dishes to delightful baked treats, lemons found their way into my culinary repertoire. My love for lemons was sparked by fellow bloggers during the early days of blogging, much like the social media engagements we see today. I was inspired by Western bloggers who often used lemons in their cooking, and soon enough, I was baking with lemons too (LEMON BUTTER CAKE).

 

My first-ever baking adventure (CLASSIC GENOISE: A EUROPEAN CAKE)? Lemon Squares! I can still recall the zesty, sweet aroma that filled my kitchen. Despite a few rookie baking mistakes, like an over-charred top, those who tasted them loved every bite, even the crispy bits.

 

Next, I ventured into baking a Nestum Lemon Meringue Pie. Although the original recipe was accidentally lost during a blog cleanup, I can still remember the steps:

Nestum Lemon Meringue Pie 

Bottom Layer

A mix of Nestum and butter, baked for a short while.

 

Lemon Custard Milk Middle Layer

Lemon juice, flour for thickening, and a pinch of salt, cooked on the stove before being poured over the Nestum base and baked.

 

Meringue Top

Whipped egg whites and sugar, spread over the custard, and baked to a frosty perfection.

 

Decoration: A sprinkle of Nestum on top for a final touch.

Although the exact measurements are lost to time, the memory of that pie still lingers.

 

I also tried my hand at Lemon Cake twice, both times yielding delicious results, though with a bit too much baking powder, leading to some air pockets in the cake. Unfortunately, those recipes were lost when my external memory drive met an untimely end.

After a break from baking, I returned to lemons with renewed enthusiasm, creating Lemon Bars. These bars, with their crumbly, flaky, and slightly salty bottom layer, topped with a not-too-sweet lemony layer, were a hit.

 

Eventually, I decided to focus more on local ingredients for my Malaysian Asian Cooking (THAI RED RUBIES) and began growing Limau Kasturi/Calamansi Lime. My lemon-loving heart also led me to plant a lemon tree. Although my first attempt didn’t yield fruit, a new lemon plant I bought online a year ago is thriving. However, according to fellow Malaysians, growing lemons is quite a feat - it’s considered a significant achievement to get them to fruit. My lemon tree is growing tall and strong, and I’m patiently waiting for it to bear fruit.

As for these Lemon Bars, the bottom layer is delightfully crumbly, flaky, and slightly salty, while the top layer offers a perfectly balanced lemony sweetness. The scent of lemon in these bars brings a refreshing zen to your breath, body, mind, and soul.

 

Note

For a firmer bottom layer, bake it a bit longer. If you prefer a crumbly and flaky texture, store the bars in the fridge to prevent moisture from causing the bottom layer to turn rancid.

When zesting lemons, avoid grating too deeply to prevent the bitter white pith from affecting the flavor. This ensures the top lemony layer remains bright and fresh.

Lemon Bars

Ingredients

For the Bottom Layer

1/2 cup softened salted butter

1/4 cup sugar

1 cup all-purpose flour

 

For the Top Lemony Layer:

4 eggs (room temperature)

1 1/2 cups sugar

1/4 cup all-purpose flour

Juice of 2 lemons

1/2 tsp lemon zest (only the outer part, avoiding the bitter white pith)

 

Method

Prepare the Bottom Layer

Crumble together the butter, sugar, and flour until smooth and lump-free.

Press the mixture into a greased baking pan.

Bake at 160°C (320°F) for 10 minutes.

While the bottom layer bakes, prepare the top lemony layer.

 

Prepare the Top Lemony Layer

Sift the flour and mix it with sugar. Set aside.

Lightly beat the eggs and mix in the lemon juice and zest.

Combine the flour mixture with the egg mixture, whisking lightly.

Pour the mixture over the baked bottom layer.

Bake for another 30 minutes.

Once baked, let it cool down before cutting into squares.

Optional: Dust with icing sugar for a touch of sweetness.