Lemon bar

Thelemon bar, also calledlemon square, is a popular type ofdessert barin the United States consisting of a thinshortbreadcrust and alemon curdfilling.
The first widely published lemon bar recipe was printed in theChicago Daily Tribuneon August 27, 1962, and submitted by Eleanor Mickelson.However, mentions of lemon bars and lemon squares can be found in earliercommunity cookbooksor small local newspapers.
There are two basic elements to a lemon bar, lemon curd and shortbread, each with their own history.
Lemon curddates back to 19th century England.However, early lemon curd was different than the lemon curd used today, such as in lemon bars. Instead, it consisted of acidic cream that formed curds and then was drained through a cheesecloth to separate out the whey.
Shortbreadoriginated in Scotland as far back as the 12th century.
Recipes vary slightly, but lemon bar recipes call for lemon juice, and many suggest fresh squeezed.Other ingredients include butter, white sugar, flour, eggs, and salt.Many recipes also listconfectioners sugar, also called powdered sugar, for dusting on the top after the bars are baked.Many variations of lemon bars also exist.
Allergens in lemon bars may include: eggs, dairy, and gluten.There are variations to accommodate for dietary restrictions such as gluten-free Lemon barsand vegan lemon Bars.
Krusteaz"Meyer Lemon bars" box mix lists 140 calories as prepared in one serving, a 2-inch bar.There are also 3 grams of fat, 26 grams of carbohydrates, 20 grams of sugar, 90 milligrams of sodium, and less than 1 gram of protein in a prepared box of Krusteaz "Meyer Lemon bars."Nutrition information will vary by recipe.
Lemon bars, as well as many otherdessert barsare typically baked in the oven in a 9×13 inch baking pan.
The bars are baked in two steps.First, the crust is baked part of the way to ensure that it will not combine with the lemon curd and can support it.Second, the curd is added on top of the crust and the bars are baked the rest of the way. Lemon bars are baked at a temperature below 400 °F to avoid over-baking.
There are also options for lemon bar box-mix.
After the bars are baked and have cooled, they can be cut into squaresor triangles.They can also be dusted with confectioners sugar to cater for consumer preferences.
Lemon bars are a popular dessert in the United States and are common at many different types of events.There is even a National Lemon Bar Day that occurs on October 15 each year. This day was created by Michael McCarthy in 2019 after he baked lemon bars for an event and many people had never had them before.
InHawaii, a popular variation of the lemon bar is made withlilikoʻi(passion fruit), where it is known as alilikoʻibar(anglicized aslilikoi bar). The passion fruit was introduced toHawaiiin the late 19th century where it now grows abundantly.
While freshlilikoʻijuice is desired, the curd (also known as "lilikoʻibutter") is sometimes made with processed juice or concentrates in areas where fresh passionfruit is not available.Choppedmacadamia nutsare sometimes added to theshortbreadcrust to make it more "tropical".Recipes using other tropical fruits exist but are not as popular includeguava,mango, andpineapple.
The original creator of the lilikoi bars is not known, but it may be a result of theHawaii Regional Cuisinemovement in the early 1990s started by a group of local professional chefs who advocated for cuisine which drew from local ingredients instead of relying on imported produce such as lemons.