{"id":23174,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/lemon-bars\/"},"modified":"2024-10-21T15:39:34","modified_gmt":"2024-10-21T20:39:34","slug":"lemon-bars","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/lemon-bars\/","title":{"rendered":"Lemon Bars"},"content":{"rendered":"

Lemon bars, those bright-colored, bright-flavored delights with a shortbread crust and luscious lemon filling (not to mention a dusting of confectioners’ sugar so generous you have to hold your breath when taking a bite), first gained attention in the early 1960s. You’ll find many variations, but they all use the same basic combination of simple crust and thickened citrus curd. These bars have become bake-sale mainstays, as well as being one of the more popular desserts in cafes\u2014they even have their own national day, on October 15.<\/p>\n

Lemon bars have a reputation for being difficult to make, because so many little things can go awry. The crust might turn out soggy, the top of the filling can crack and the filling can end up being too soft. But making them isn’t difficult if you pay attention to baking time and follow the recipe closely, and if you still end up with a batch that doesn’t look great, no worries\u2014that just means you have to try again. And chances are, that first batch will still taste great.<\/p>\n

Ingredients for Lemon Bars<\/h2>\n

\"IngredientsLeticia Almeida for Taste Recipes<\/span><\/span><\/p>\n