#Kitchen #Recipe and #HealthyFood

सोमवार, 22 फ़रवरी 2021

Perfect Lemon Bars

These Lemon Bars are hands down the BEST lemon bars EVER! Shortbread crust is topped with a tart, rich lemon center and finished off with a sprinkling of powder sugar.

I love making bar desserts because they are super easy to make and it is all in one pan. You have to try my favorites bars like these Neiman Marcus, Cookie Dough, and Carmelitas!

Perfect Lemon Bar close up.

The Best Lemon Bars

I LOVE lemon bars, like I am obsessed with them! I am the first to grab them at a party! They are one of my go to favorites to make for a crowd too. Lemon bars are so luscious with that buttery shortbread crust and tangy tart center. They are bright, zippy and delectable. And with a sprinkling of powdered sugar, it adds that perfect touch.

You will not find a better lemon bar recipe than this one. I have tried several and these are my requirements. A buttery shortbread crust with enough custardy lemon filling on top. I like the perfect ratio of shortbread with the lemon filling. And these are everything you have ever wanted in a lemon bar! I can even get my lemon hating husband to eat these bars.

Ingredients for the Crust

You will want to use fresh lemons for this recipe, not lemon juice concentrate. But if it’s all you have, see below for how to use it. It will not give you the best flavor, however.

Butter: I highly recommend using real butter for the best flavor and texture. Bring it to room temperature.
Confectioners sugar: Powdered sugar mixes easily with the butter.
Flour: You will divide the flour.

Lemon Filling Ingredients

Eggs:4 large eggs at room temperature.
Sugar: Brings the sweetness to counterbalance the tartness from the lemons.
Lemon Zest: You will use 2 Large lemons to get enough zest.
Fresh Lemon Juice: You will need about 3-4 large lemons to get enough juice, you can use the lemons you use to zest too.
Milk: Helps make the lemon custard.
Confectioners Sugar: Enough to top the lemon bars with.

Let’s Make Lemon Bars!

The hardest part of making the lemons is waiting to eat them. It takes a bit of work to juice and zest the lemons, but it is totally worth it.

Preheat: Preheat oven to 350 degrees. Grease a 9×13 pan and set aside.
Beat: In a large mixing bowl, beat butter and confectioners sugar until blended. Slowly beat in 1 ½ cups flour.
Press: Firmly press into the bottom of a greased 9×13 pan and bake for 18-20 minutes until golden brown.
Meanwhile: While the crust is baking whisk in a small bowl the eggs, sugar, zest, lemon juice, milk and remaining 3 Tablespoons of flour until frothy. Pour over hot crust.
Turn it Down: Turn the oven down to 325 degrees and bake an additional 18-20 minutes until the top is lightly brown.
Cool: Cool completely on a wire rack. Dust the top with additional confectioners sugar. Cut into bars and refrigerate leftovers.

Lemon bars cut into squares.

All About Lemons!

Lemons are the star of this dessert. You want it to be divine, so picking and using your lemons matters. When your lemons are perfect, it can really brighten any dish. Some of my best recipes contain lemons as the main ingredient. Try one of these favorites like this Scallops , Chicken, or Fettuccine.

How do I pick a good Lemon? It can seem complicated, but when you know what to look for, you’ll be an expert. Look for lemons that seem heavy when you hold it in your hands. Also look for thin skin, that is firm and has a fine texture to the peel. It should be a deep yellow color. The heavier the fruit and thinner the skin the more juice it will have.
Where should I store Lemons? It is so tempting to decorate your counter with fresh fruit in a pretty bowl. Just leave the lemons out. If left at room temperature the skins can become tough and the lemons can actually dry out. Keep your lemons in the fridge.
Zesting Lemons: Wash your lemons thoroughly before zesting. If you don’t have a zester you can use the smallest holes of a cheese grater. You want to stop zesting once you hit the pith or white part as it is quite bitter.
Juicing Tip: Cut and quarter your lemons and then microwave them for about 30 seconds. This helps the lemons release more of its juice.
Can I use bottled lemon juice instead of lemons? You can but it will definitely change the flavor a bit. I always prefer fresh. When substituting lemon concentrate for real lemon juice in a recipe, use two tablespoons of bottled lemon juice to replace the juice of one lemon. Substitute lemon juice concentrate for equal proportions in any recipe calling for lemon juice.

Tips for the Best Lemon Bars

The tartness of these lemon bars is perfectly controlled by the powdered sugar. Just don’t inhale when you take a bite, speaking from experience, airways full of powdered sugar is no fun.

Cool: It is best to let your bars cool at room temperature for at least two hours.
Room Temperature: Use room temperature eggs and butter. They mix up easier and better.
Line the Pan: If you are worried about the lemon bars not being able to come out, use foil or parchment paper in the bottom.
Sift: Use a sifter or sieve to spread the powdered sugar on top of the bars. It will cover them evenly and without lumps
Store: You can keep these at room temperature, however the flavor improves when they are refrigerated.

Close up of lemon bars.

Delicious Twists on the Loved Lemon Bar

Lemon bars are divine, I think I have established that. So creating variations and combinations of lemon bars is only a given. These lemon bar twists are epic, heavenly and perfect for your next dessert needs. Bar desserts are some of the best too, they are easy to make, and easy to eat. You can pre cut, and plate them before a party or special occasion and they are easy to just grab and go. Try all of these tried and true lemon bars and pick your favorite.

Perfect Lemon Bars

These Lemon Bars are hands down the BEST lemon bars EVER! Shortbread crust is topped with a tart, rich lemon center and finished off with a sprinkling of powder sugar.

Course Dessert

Cuisine American

Keyword lemon bars

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings Bars

Calories 245kcal

Author Alyssa Rivers

Ingredients

Shortbread Crust:

3/4 cup butter softened
2/3 cup confectioners' sugar
1-1/2 cups plus 3 tablespoons all-purpose flour divided

Lemon Filling:

4 large eggs
1 1/3 cups granulated sugar
2 teaspoons grated lemon zest from about 2 large lemons
2/3 cup freshly squeezed lemon juice from 3 to 4 large lemons
1/3 cup milk
Additional confectioners' sugar for sprinkling on top

Instructions

Preheat oven to 350 degrees. Grease a 9x13 pan and set aside.
In a large mixing bowl, use a hand mixer to beat butter and confectioners' sugar until blended. Slowly beat in 1 and ½ cups flour.
Press into the bottom of a greased 13x9 pan and bake for 18-20 minutes until golden brown.
While baking, in a small bowl whisk eggs, sugar, zest, lemon juice, milk and remaining 3 T flour until frothy. Pour over the hot crust.
Turn oven to 325 degrees and bake an additional 18-20 minutes until the top is lightly brown. Cool completely on a wire rack. Dust the top with additional confectioners' sugar. Cut into bars and refrigerate leftovers.

Notes

Updated on February 22, 2021

Originally Posted on April 2, 2019

Nutrition

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रविवार, 21 फ़रवरी 2021

Easy Greek Lemon Chicken

Greek Lemon Chicken is a zest of sweetness with a hint of summer all in one pan! This chicken is made with a handful of ingredients and easy-peazy.

Greek food is fresh, bright and has tons of flavor! Try these authentic favorites like this Gyros, Salad and Pasta Salad.

Greek Lemon Chicken in a cast iron skillet.

Greek Lemon Chicken

Easy Greek Lemon Chicken is a quick and healthy meal you’re going to want to make all the time! It takes just a few spices, some garlic, lemon and olive oil, that’s it! Greek Chicken is the most delicious chicken, the roasted lemon wedges adds zing and freshness. The lemons also create the most delicious sauce! The roasted lemons combines with the pan juices and olive for a deep complex intense flavor. You are going to love it!

The tender chicken is going to melt in your mouth. The spices and lemons create a flavor and sauce that is amazing spooned over rice, mashed potatoes or roasted vegetables. Your whole family is going to love the taste and you are going to love how easy it is. Perfect for a busy weekday or lazy weekend. Plus, it looks almost as beautiful going into the oven as it does coming out!

Ingredients for Lemon Chicken

Simple, but packed with flavor, you are going to be blown away by how easy and delicious this is. So let’s get cooking.

Chicken Thighs: Bone in and skin on.
Olive Oil: Adds incredible flavor and helps the chicken cook.
Garlic: Freshly minced.
Salt and Pepper:This is to taste, I used Kosher salt.
Dried Oregano: A staple in greek cooking.
Crushed Red Pepper: Adds bit of heat.
Dried Thyme: Thyme works great with chicken.
Lemons: You will need 2 lemons, one for cutting up and one for zesting and juicing.

Let’s Make Easy Lemon Chicken!

The marinade itself couldn’t be any easier to make. The secret flavor you’ll crave comes from the lemon wedges that roast along side the chicken. Everything cooks in one pan for easiness and quick clean up.

Preheat: Preheat oven to 375 degrees.
Mix: Add the chicken thighs, olive oil, garlic, salt, pepper, organo, crushed red pepper, thyme, lemon juice and zest in a large bowl together and combine well.
Pan: Place the chicken thighs in your cast iron skillet skin side up.
Combine: Toss the lemon wedges in the leftover marinade and add to the skillet in between the chicken pieces.
Cook: Roast for 35-40 minutes or until browned and crispy

Unclose picture of the spices on the Greek Lemon Chicken.

Tips and Variations for the Best Chicken

This greek lemon chicken is so easy and forgiving. It is hard to mess up. I love dishes like that. You can’t go wrong with this zesty, bright chicken dinner.

Chicken: Using chicken thighs with the bone and skin on will create the juiciest and most tender chicken. You can use chicken breasts too. I recommend cutting the breasts so they are even thickness. That way they will cook more evenly. Chicken legs would also work.
Marinate: You can marinate the chicken for up to 5 hours before cooking it if you would like. It will intensify the flavors that much more.
Garlic: If you can use fresh garlic you will not regret it. It will give a better flavor.
Serve it with: Make it a middle eastern night to remember and serve it with H omemade Naan, Hummus, and this yummy Greek Spinach Pasta.
Store: Keep leftovers in an airtight container for up to 5 days. Reheat in the microwave.

What Makes Greek Food Greek?

Greek food and Mediterranean food share many of the same characteristics, but there is a difference. Even if it is subtle. The base of greek food consists of wheat, olives and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta, cheeses, lemon juice, herbs, olives, and yogurt.

It should be noted here that American greek yogurt, is nothing like true greek yogurt. Bread is usually made of wheat and other grains,such as barley. Common dessert ingredients include nuts, honey, fruits, and filo pastries. Greece’s climate is perfect growing for olive and lemon trees, producing two of the most important elements of Greek cooking. Herbs and spices that are popular include garlic, basil, oregano, thyme and mint.

Greek Lemon chicken on a plate, and cut by a fork.

More Chicken Recipes to Love

Easy Greek Lemon Chicken

Easy Greek Lemon Chicken is made with just a handful of ingredients in a cast iron skillet along with roasted lemon wedges that make an easy pan sauce.

Course Dinner, Main Course

Cuisine Greek

Keyword greek lemon chicken, lemon chicken

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings Chicken Thighs

Calories 359kcal

Author Alyssa Rivers