Martha Stewart’s lemon bars are an iconic dessert, combining the zestful tang of lemons with a sweet base to create a delightful treat.
These treats, ranging from traditional to innovative twists, offer a versatile palette that appeals to various tastes and occasions.
In this article, we’ll share a few different recipes, each showcasing the lemon’s zestful charm in unique ways.
From creamy and rich to tangy and light, these lemon bars are not just a dessert but a celebration of flavor and texture.
Get the kettle on, and let’s tuck in.
Classic Lemon Bars
We’re kicking off with some quintessential classics – irresistible lemon bars that will make your mouth water.
This recipe features a buttery, melt-in-your-mouth crust as the foundation.
The process begins by thoroughly beating room-temperature unsalted butter with confectioners’ sugar and a hint of salt until the mixture achieves a light and fluffy consistency.
All-purpose flour is gently mixed in, ensuring a tender crumb.
The dough is then pressed into a parchment-lined baking pan, pricked with a fork to prevent bubbling, and baked until it reaches a delicate golden hue.
The creamy filling, a symphony of rich, condensed milk and freshly squeezed lemon juice, is whisked together with egg yolks to create a smooth, custard-like mixture.
This lemony concoction is then poured over the hot, pre-baked crust, ensuring a seamless melding of layers.
The pan goes back into the oven until the filling sets into a velvety texture, after which it requires a cooling period in the pan, followed by a refrigeration stage to firm up.
The final touch is a generous dusting of confectioners’ sugar before serving these creamy squares, which offer a luxurious, tangy bite.
Tangy lemon squares are an ode to the classic lemon bar, featuring a shortbread-like crust and a zesty, citrus-packed filling.
The crust, a blend of all-purpose flour, confectioners’ sugar, cornstarch, and salt, offers a crumbly, melt-in-your-mouth texture.
Cold unsalted butter is worked into the dry ingredients until it resembles coarse crumbs, a critical step for achieving that perfect flaky base.
After pressing the mixture into a baking pan and a brief refrigeration, it’s baked to a light brown perfection.
The filling, a mix of eggs, granulated sugar, and fresh lemon juice, along with flour, baking powder, and a pinch of salt, is whipped until thick.
This tart and sweet concoction is then poured over the slightly cooled crust.
A second round of baking sets the filling into a smooth, custard-like layer.
Once cooled, a final dusting of confectioners’ sugar adds a sweet finish.
These tangy squares, with their juxtaposition of a crisp base and a soft, lemon-infused topping, are a testament to the timeless appeal of lemon bars.
The Shaker lemon bars bring a unique twist to the traditional recipe by incorporating whole lemon slices into the filling.
This dessert starts with thinly slicing the lemons and tossing them with granulated sugar, then letting the mixture sit overnight.
This process allows the sugar to soften the lemon rinds, melding the flavors together.
For the crust, cold unsalted butter is combined with sugar, salt, and flour in a food processor until the mixture holds together.
It’s then pressed into a large baking pan, creating a substantial edge around the sides, and baked until golden.
The lemon-sugar mixture is further processed with eggs, creating a filling that’s both smooth and chunky, offering bursts of intense lemon flavor.
After baking, the bars are cooled and trimmed, then cut into bite-sized pieces and dusted with confectioners’ sugar.
These bars offer a bold lemon taste and a delightful textural contrast, making them a unique variation of the classic lemon bar.
Deliciously Indulgent Lemon Bars From Martha Stewart
Next up, we’ve included some truly indulgent lemon bars. These recipes are perfect if you feel like leveling up the classic dessert.
Lemon cheesecake squares merge the creamy richness of cheesecake with the zesty brightness of lemon bars.
The crust is a simple yet flavorful base made from crushed graham crackers mixed with sugar and melted butter, pressed into a pan, and baked to a gentle brown. This crust sets the stage for the creamy filling.
The filling, a smooth and rich blend of cream cheese, sugar, eggs, and the zest and juice of a lemon, is whipped to perfection.
It’s important to ensure the cream cheese is at room temperature for a smooth texture. This lemon-infused cheesecake mixture is then poured over the hot crust and returned to the oven.
Once baked and set, the cheesecake needs to be cooled completely and then chilled in the refrigerator.
When ready to serve, it’s lifted from the pan using the foil overhang, cut into squares, and possibly garnished with additional lemon zest or a dusting of sugar.
These squares offer a luxurious take on the lemon bar, perfect for those who love the classic tang of lemon coupled with the decadent texture of cheesecake.
For a show-stopping dessert, these Lemon Meringue Bars are an excellent choice.
The recipe starts with a buttery crust flecked with lemon zest, baked to a golden hue.
The lemon filling, a simple yet delicious combination of eggs, sugar, and lemon juice, is poured over the crust and baked until firm.
The crowning glory of these bars is the meringue topping, whipped to stiff peaks and then spread over the filling.
The bars are returned to the oven until the meringue is lightly browned, creating a beautiful contrast in colors and textures.
The combination of the smooth lemon filling and the fluffy meringue atop a buttery crust makes these bars a delightful treat for both the eyes and the palate.
Martha Stewart’s Lemon Bars With A Twist
But wait, there’s more. These lemon bar recipes from Martha Stewart each have a unique twist that will really satisfy your senses.
6. Citrus Bars
These Citrus Bars offer a refreshing variation on the classic by incorporating a blend of grapefruit, orange, and lemon.
The crust, made from all-purpose flour, sugar, salt, and unsalted butter, is rolled, baked, and then filled with a mixture of citrus zests and juices, granulated sugar, and eggs.
This combination of different citrus fruits creates a complex and nuanced flavor profile, distinguishing these bars from the traditional lemon-only versions.
Once baked and cooled, they are dusted with confectioners’ sugar and cut into squares, offering a bright and invigorating dessert option that’s perfect for those who appreciate a variety of citrus flavors.
Cranberry-Lemon Squares are a delightful fusion of tart cranberries and zesty lemons.
The recipe starts with a unique base of cooked cranberries, which are then chopped and spread over a baked crust made from confectioners’ sugar, flour, and butter.
The lemon mixture, a blend of eggs, granulated sugar, and lemon juice, is poured over the cranberry layer and baked until set.
The combination of tart cranberries and tangy lemon creates a harmonious balance of flavors, making these bars a great choice for those who enjoy a twist on the classic lemon bar.
After cooling and chilling, they are cut into squares and dusted with confectioners’ sugar, offering a visually appealing and deliciously unique dessert.
Martha Stewart’s lemon bar recipes showcase the versatility and appeal of this classic dessert.
Whether you prefer the traditional tart and sweet combination or are looking for a unique twist, there is a recipe in this collection to satisfy every preference.
Each version brings its own charm and flavor profile, making lemon bars a versatile and beloved dessert choice.
Looking for more dessert inspiration? Try Martha Stewart’s insanely good blackberry pies.
Frequently Asked Questions
A film on lemon bars can form due to condensation, which occurs when they are covered and refrigerated while still warm. To prevent this, allow the bars to cool completely at room temperature before covering and refrigerating.
Lemon bar filling typically consists of fresh lemon juice, sugar, and eggs. Some recipes may include flour or cornstarch as a thickener. Variations might incorporate ingredients like cream cheese or condensed milk, depending on the desired texture and richness.
Yes, you can use aluminum foil as an alternative to parchment paper when baking lemon bars. It’s advisable to lightly grease the foil to prevent sticking. However, parchment paper is often preferred for its non-stick properties and ease of lifting the bars out of the pan.
Yes, it is recommended to refrigerate lemon bars. This helps to set the filling properly and maintains the texture and freshness of the bars. Lemon bars are typically served chilled or at room temperature, and refrigeration ensures they stay firm and flavorful.
7 Delicious And Zesty Recipes For Lemon Bars By Martha StewartCourse: Other Recipes
- Choose a recipe
- Gather your ingredients
- Prepare your lemon bars