Lemon bar cake is a deliciously vibrant dessert that combines tangy lemon flavors with a rich, buttery crust. It’s easy to make and is perfect for spring gatherings or a sweet treat any time of year. This recipe will impress your family and friends with its bright taste and stunning presentation.
Table of Contents
The Perfect Shortbread Crust for Lemon Bar Cake
Choosing the Right Shortbread Cookies
To get that ideal crumbly texture, start with 20 Sandies shortbread cookies. Their rich, buttery flavor pairs perfectly with the zesty lemon cake. If you prefer a different brand, just ensure it weighs about 11 ounces to maintain the crust’s integrity.
Preparing the Shortbread Base
Begin by pulsing the shortbread cookies in a food processor until they become fine crumbs. Melt 5 tablespoons of unsalted butter and mix it with the cookie crumbs. The mixture should be moist yet crumbly. Transfer it evenly into your chosen pans, pressing it firmly to create a solid base.
Zesty Lemon Cake Layer
Essential Ingredients for the Lemon Cake
The zesty lemon cake layer is the heart of this dessert. You’ll need the zest and juice from one lemon, 3/4 cup of buttermilk, and 2/3 cup of sour cream for moisture. Don’t forget about the 1 box of lemon cake mix, which adds an easy, flavorful base.
Mixing and Baking the Lemon Cake
Preheat your oven to 325°F for convection baking or 350°F for traditional. In a large bowl, whisk together the lemon zest, juice, buttermilk, sour cream, vanilla extract, three whole eggs, and vegetable oil until smooth. Sift in the cake mix and 1/4 cup of flour, then divide the batter among your prepared pans. Bake for 26-28 minutes or until a toothpick comes out clean. Cool for 5 minutes in the pans before transferring to a wire rack.
Homemade Lemon Curd Filling
Importance of Fresh Ingredients
Using fresh ingredients is key to a vibrant lemon curd. The bright, tangy flavor from fresh lemon juice and zest makes all the difference. For this recipe, you will need 3 egg yolks, one whole egg, and 3/4 cup of granulated sugar to sweeten the curd.
Step-by-Step Guide to Making Lemon Curd
In a medium saucepan over medium heat, whisk together the egg yolks, whole egg, sugar, lemon juice, and zest. Stir continuously until the mixture thickens, about 6 minutes. Once thickened, remove it from heat and stir in 4 tablespoons of unsalted butter until melted. Strain the curd to remove any zest, cover it with plastic wrap directly on the surface, and chill in the refrigerator.
Creamy Lemon Buttercream
Key Ingredients for Buttercream
Your lemon bar cake wouldn’t be complete without a luscious buttercream. For this, you’ll need 1 1/2 cups of softened unsalted butter, along with various extracts for flavor. The combination of lemon, vanilla, and a pinch of almond extract creates a delightful blend.
Techniques for Whipping and Tinting Buttercream
Using a stand mixer, whip the softened butter until fluffy. Then, gradually add salt, lemon extract, vanilla extract, almond extract, and heavy cream. Mix in 6-7 cups of sifted powdered sugar until smooth. Reserve 1-2 cups and tint it yellow for decoration.
Assembling Your Lemon Bar Cake
Layering the Cake with Curd and Buttercream
To assemble, place the first cake layer on a cake turntable. Secure it with a dab of buttercream, then pipe a dam around the edge and fill the center with lemon curd. Repeat this process with the remaining layers, applying a crumb coat before refrigerating for 10 minutes to set.
Decorating Tips for a Stunning Presentation
Frost the top and sides with the respective buttercream colors. For an eye-catching finish, decorate with piped buttercream swirls and garnish with crushed Sandies cookies. The combination of textures and flavors will captivate everyone who sees or tastes it!
FAQs
What makes Amish lemon bars unique?
Amish lemon bars are unique for their buttery shortbread crust and rich lemon curd filling that balances sweetness with tartness. They often incorporate a hint of vanilla or almond extract, enhancing their flavor.
How do I make the shortbread crust for Amish lemon bars?
To make the shortbread crust for Amish lemon bars, pulse shortbread cookies in a food processor, mix with melted butter, and press into the bottom of your pan to form a solid base.
Can I use fresh lemon juice instead of bottled for the filling?
Yes, using fresh lemon juice is highly recommended for the best flavor in your lemon curd and cake. Fresh juice offers a vibrant taste that bottled juice can’t match.
How long do Amish lemon bars last in the fridge?
Amish lemon bars can last in the fridge for up to a week when stored in an airtight container. Their flavor often improves after a day or two as the filling sets.
Are Amish lemon bars suitable for a springtime dessert?
Absolutely! Their bright, zesty flavor makes Amish lemon bars a perfect choice for springtime gatherings, bringing a refreshing touch to your dessert table.