![\"lemon](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/recette-carre%CC%81-au-citron-avec-pa%CC%82te-sable%CC%81e-facile-3.jpg\")
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Lemon bars<\/strong> are a true delight for lemon lovers. This crisp, tangy dessert features a buttery crust and creamy lemon filling, finished with a light dusting of powdered sugar. For anyone who loves bright, tangy lemon flavors, these bars are a must-try.<\/p>\n When I discovered Martha Stewart’s recipe, I couldn\u2019t resist trying it. The crust is prepared in a unique way, different from the usual method, making it simple yet intriguing to make. The baked lemon cream has a texture similar to lemon curd<\/a>, firmed up in the oven while remaining soft, creating melt-in-your-mouth bars that are perfect for snack time or a sweet treat anytime.<\/p>\n Fresh Lemon Flavor:<\/strong> These lemon bars are known for their bright, tangy, and refreshing taste that will delight any lemon dessert lover.<\/p>\n Crunchy Base:<\/strong> The shortbread crust provides a crisp, crumbly texture in every bite, adding a perfect contrast to the creamy filling.<\/p>\n Creamy Filling:<\/strong> The baked lemon cream has a slightly firm yet soft texture, offering a harmonious balance of tartness and sweetness.<\/p>\n Easy to Make:<\/strong> This recipe is simple and accessible, with common ingredients and straightforward steps, making it a favorite for home bakers.<\/p>\n NB:<\/strong> Find the printable recipe card at the end of the article. <\/span><\/p>\n For a 20 x 30 cm (8 x 12 in) Cake Pan<\/strong><\/p>\n Grease and line the bottom and sides of a rectangular or square cake pan with parchment paper.<\/p>\n Grate the frozen butter.<\/p>\n Tip:<\/strong> You can grate it before freezing to make it easier and require less effort.<\/p>\n In a mixing bowl, mix the flour, salt, and sugar. Add the grated butter and rub it in with your fingers until the mixture resembles coarse crumbs. The dough should have a slightly granular texture, like flour.<\/p>\n Pour the dough into the pan, even it out, and flatten it with a spoon. Place it in the freezer for 15 minutes.<\/p>\n Meanwhile, preheat your oven to 180\u00b0C (350\u00b0F). <\/strong><\/p>\n After 15 minutes, bake the crust for about 20 minutes, until lightly browned.<\/p>\n While the crust is baking, prepare the lemon cream, which is similar to an oven-baked lemon curd.<\/p>\n In a mixing bowl, beat the eggs, sugar, and flour until smooth.<\/p>\n Add the lemon juice, then the milk, mixing well until fully combined.<\/p>\n Remove the crust from the oven once lightly browned (about 20 minutes) and immediately pour the lemon cream over it.<\/p>\n Lower the oven temperature to 160\u00b0C (320\u00b0F) and bake for 18 minutes, until the cream is set. Let cool slightly before removing from the pan and transferring to a wire rack.<\/p>\n Once completely cooled, cut into small squares.<\/p>\n If you\u2019d like to dust the top with powdered sugar, do it once it has fully cooled and before cutting into squares, so the sugar doesn\u2019t fall on the sides.<\/p>\n Store in an airtight container in the refrigerator for up to 3 days (wait to dust with sugar, or it may become moist). <\/p>\n![\"recipe](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/carre%CC%81-au-citron-avec-pa%CC%82te-sable%CC%81e.jpg\")
<\/p>\nWhat you’ll like about the recipe<\/h2>\n
Ingr\u00e9dients :<\/h2>\n
Shortcrust Pastry:<\/h3>\n
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Lemon Cream:<\/h3>\n
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Preparation steps<\/h2>\n
Prepare the shortbread crust<\/h3>\n
![\"lemon](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/carre%CC%81s-au-citron-avec-pa%CC%82te-sable%CC%81e.png\")
<\/p>\nPrepare the lemon cream<\/h3>\n
![\"Easy](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/carre%CC%81-au-citron-facile-.jpg\")
<\/p>\nOther recipes with lemon :<\/h2>\n
![\"easy](\"https:\/\/gateauetcuisinerachida.com\/wp-content\/uploads\/2020\/02\/recette-carre\u0301-au-citron-avec-pa\u0302te-sable\u0301e-facile-3-500x500.jpg\")
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