It finally rained a few days ago! Thank goodness, it was getting reaaaalllly dry over here.
It was the perfect day for rain too because it was SUMMERWEEN! I didn’t do a post this year because I was crazy busy and too tired to do it, but I made an iced PSL, tested some spooky goodies, watched Dracula, and listened to my Halloween playlist all day! And of course I dressed for the occasion…
It was so cozy inside with the rain. I could hear it outside my window so I nestled down to get some work done under a cozy blanket in my pajamas. Twas wonderful. But now it’s hot and humid which makes me a lil mad. But it will rain again, soon enough.
I’ve had a really busy week, and the weekend is packed too. I’ve been in the kitchen every single day making at least two different things, but often three. I have sooooo much stuff but I just gotta keep testing. My camera roll is packed with pictures and videos of cookies and cakes and bread, it makes me hungry to open my photos app.
Anyway, our post today is actually a pretty old recipe. I tested it a while ago and its been here waiting to be posted for something close to a month. I must confess, I don’t really like lemon bars. And because of that, these are not my favorite recipe I have made. But don’t worry, many people have sampled these and said they were tasty! I promise this recipe is super tasty if you like lemon bars, because it tastes classic but with a little floral twist.
Describe These Bars to me
Taste: Like all lemon bars, these have that tart and tangy lemon filling right off the bat. Then you’ve got a brown butter shortbread crust with hints of nuttiness, and a subtle floral flavor from the elderflower. These flavors balance perfectly to make the perfect summery dessert.
Texture: The filling of these bars is soft and jammy, and just set enough to hold shape. The crust has a bit of a crunch, but isn’t dry when you pair it with the filling.
Ease: Lemon bars are a popular choice for people new to baking for a reason! They’re super simple, but so elegant and fancy looking. The crust is a simple once bowl recipe after you brown the butter, and the filling is just a bunch of ingredients whisked together in a bowl.
Brown Butter
Brown butter is the perfect addition to your typical lemon bar because it helps cut through that tart lemon flavor. The thing about lemon bars I don’t like is how strong they are. They’re so very lemony, it gives me a headache! But adding brown butter to the crust adds this warmth that softens the punch from the lemon.
Elderflower
The elderflower is optional, so if you just want a classic lemon bar you can simply omit it. However. I STRONGLY suggest you include it because it adds this lightness to a usually very sharp dessert. Elderflower doesn’t taste as floral as lavender or rose, it’s really more of a subtle fruity flavor.
There’s really not a lot to say about these bars, they’re a simple summer dessert. Plus, they’re simple to make so they’re perfect for beginners who want to start getting into baking (if that’s you, yay! I’m so happy you’ve chosen my recipe😊)
Oh, one last thing. Yes. I am FULLY aware these aren’t the prettiest things. They look a little like sponges. But if these are sponges, rest assured they are the tastiest sponges you will find!
Elderflower Lemon Bars
Ingredients
Method
- Place the butter in a medium saucepan and melt over medium heat, stirring occasionally. Once it melts, it will begin to sizzle and foam. Keep cooking and start to stir constantly for 3-4 minutes and you will start to see brown specks appear. Keep stirring until the butter becomes an amber brown color and has a nutty aroma. Be careful, it can go from brown to burned very quickly! Remove from heat immediately, and pour into a large mixing bowl. Allow to cool for 5 minutes.
- Preheat the oven to 325℉. Line a 9×13 inch baking dish with parchment paper, leaving an overhang on the sides to help you lift the finished bars out of the pan.
- To the brown butter, add the sugar, vanilla, and salt and whisk to combine. Using a spatula, fold in the flour. The dough will be thick and somewhat greasy. Press the dough into the prepared baking pan in an even layer. Poke the top of the crust all over with a fork (this is called docking and it helps the filling stick and prevents large air bubbles). Bake for 22-25 minutes. Keep the oven on once you take the crust out, we'll need it to bake the filling.
- While the crust cools a little, make the filling. Sift the flour and sugar into a large bowl and whisk to combine. Then, whisk in the eggs, lemon juice, elderflower liqueur, and salt until smooth.
- Pour the lemon filling over the slightly cooled crust and carefully return to the oven to bake for 25-30 minutes. The center should be set and shouldn't jiggle when the pan is tapped. There will be bubbles, that's ok! Allow the bars to cool in the pan at room temperature for 1 hour, before transferring to the fridge to chill (still in the pan) for 2 hours before you slice it.
- Once the bars are completely cooled and set, lift them out of the baking pan and place on a cutting board to cut into squares. Sift a layer of confectioners sugar on top if desired. Enjoy! Bars stay fresh sealed in the refrigerator for up to 4 days. They may absorb the confectioners sugar after they sit for a while, so just add a little more before you are ready to serve.