How To Make Lemon Bars with Claire Saffitz | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make classic lemon bars featuring a shortbread crust and a curd filling, baked in a Made In porcelain baking dish.

From the video

Answers: How do you make classic lemon bars?

• Lemon bars recipe
• Shortbread crust
• Lemon curd filling
• Baking techniques
• Citrus desserts

Ingredients

• 1 1/4 cups all-purpose flour
• 5 tbsp powdered sugar
• 1/2 tsp kosher salt
• 10 tbsp unsalted butter
• 1 1/2 cups granulated sugar
• 2 tbsp lemon zest
• 1 1/2 cups lemon juice
• 3 whole and 9 yolks eggs

What it concludes

• Lemon bars are best served cold to get the cleanest and best slices.
• Poking holes in the shortbread dough allows steam to escape and prevents uneven puffing.
• Poking holes in plastic wrap helps steam escape and avoids condensation forming on top of the lemon bars.
• Using a heavy-duty pan with thick sides and a heavy bottom promotes equal and even cooking for the curd.