Spring has officially announced its arrival, with gusts that blow the pollen right off the budding trees. Since spring is finally in full swing, baking desserts specific to the season is now effortless. Bakers can choose from a variety of choices, ranging from juicy fruit tarts to light berry cakes. Really, the possibilities are endless once spring rolls around. And, with the warmer temperatures approaching, California is gradually heating up—perfect for lemon growing!
Did you know that 93% of all United States lemon crops are grown in California? With California being a central hub for lemon growth, it’s only fair that we give some love to the classic sour fruit. And what better way to do that, than through one of the most timeless desserts: lemon bars!
These lemon bars, paired with a shortbread crust, are extremely simple, yet remarkably tasteful. These bars have only seven ingredients, and if you’ve baked before, you probably have all the ingredients already.
And as far as the actual “baking” for the recipe goes, there are no fancy tricks or techniques necessary. You simply lay the crust in the pan, pre-bake it, mix and put the filling in the pan, and bake. After baking, one of the most important steps is letting it chill in the fridge and set. Do NOT skip this step! And definitely do not try to rush it or shortcut it. You will end up with a type of lemon soup, instead of lemon bars.
But, if you follow the directions and let it properly chill, the product is amazing. You end up with a sweet—yet still sour—taste, combined with the textures of a firm shortbread crust on the bottom, and the smooth softness of chilled lemon curd on top.
This dessert is perfect for picnics, tea parties, or whatever spring occasion you’ve planned. They taste and look so good that they can go with any event, and you’ll be sure to impress your guests. Or, you can have them on their own—the choice is yours! But, no matter the reason, these lemon bars won’t disappoint.
You can find the recipe I used here. Or, search for “Lemon Bars with Shortbread Crust” on the recipe website “Sally’s Baking Addiction.”
