Lemon Chess Bars are a classic Southern dessert that combines the tangy brightness of lemon with the rich, buttery texture of chess pie. These bars are the perfect balance of sweet and tart, making them an ideal treat for any occasion, whether it’s a summer picnic or a cozy winter gathering. The rich, custard-like filling is supported by a buttery crust, creating a mouthwatering dessert that will have everyone coming back for seconds. In this post, we’ll guide you through making these delicious bars, offering tips and tricks along the way to ensure your Lemon Chess Bars turn out perfectly every time.
Ingredients
For the Crust:
- 1 cup (2 sticks) unsalted butter, chilled and cut into chunks
- 3 1/4 cups flour
- 3/4 tsp salt
- 3-5 tbsp ice water
For the Filling:
- 4 whole eggs
- 4 egg yolks
- 2 cups sugar
- 1 cup buttermilk, at room temperature
- 1/2 cup (1 stick) unsalted butter, melted
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla
Directions
Step 1: Prepare the Crust
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with foil, making sure the edges are covered, and lightly grease the foil with butter or non-stick spray.
- Combine Ingredients: In a food processor, combine the flour and salt. Add the chilled butter chunks and pulse until the mixture resembles coarse crumbs, with pea-sized chunks of butter.
- Add Water: Gradually add ice water, 1 tablespoon at a time, pulsing after each addition, until the dough begins to come together. It should hold its shape when pressed.
- Form the Crust: Press the dough evenly into the prepared baking pan, ensuring it covers the bottom fully and is pressed into the corners.
- Bake the Crust: Bake the crust for about 20 minutes, or until it is lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
Step 2: Prepare the Filling
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add Eggs and Buttermilk: Add the egg yolks and whole eggs to the dry mixture, followed by the buttermilk. Whisk until the mixture is smooth and well combined.
- Incorporate Flavorings: Stir in the vanilla, lemon juice, and lemon zest until fully incorporated.
- Add Butter: Slowly pour in the melted butter while continuing to whisk, ensuring the mixture remains smooth.
Step 3: Assemble and Bake
- Pour the Filling: Pour the lemon filling over the pre-baked crust, spreading it evenly.
- Bake: Bake the Lemon Chess Bars in the preheated oven for 50-60 minutes, or until the filling is set and golden brown on top. You can check for doneness by gently shaking the pan; the center should jiggle slightly but not be liquid.
- Cool: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, you can lift the bars out of the pan using the foil overhang for easy slicing.
Step 4: Serve
- Optional Garnish: For an extra touch of sweetness, dust the top of the bars with powdered sugar before serving.
- Enjoy: Slice into squares or bars and serve chilled or at room temperature.
Serving and Storage Tips
- Serving: Lemon Chess Bars are best served chilled, especially during warmer months. The coolness enhances the tart lemon flavor and complements the creamy texture. However, they can also be enjoyed at room temperature for a softer, more custard-like experience.
- Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. If stacking the bars, place parchment paper between layers to prevent sticking. These bars can also be frozen for up to 2 months; simply thaw in the refrigerator overnight before serving.
Helpful Notes
- Crust Texture: For a flakier crust, ensure the butter is very cold before mixing, and avoid overworking the dough. Small chunks of butter should remain visible in the dough before baking.
- Lemon Flavor: If you’re a fan of intense lemon flavor, feel free to increase the lemon zest to 2 teaspoons. The zest provides a concentrated lemon taste without adding extra acidity.
- Baking Time: Baking times can vary depending on your oven. Start checking the bars at the 50-minute mark. The filling should be firm but with a slight wobble in the center.
- Cutting the Bars: For clean slices, chill the bars thoroughly before cutting. Use a sharp knife, wiping it clean between cuts to maintain neat edges.
Tips from Well-Known Chefs
- Ina Garten: “Always use fresh lemon juice and zest. The brightness of freshly squeezed lemon juice and the oils in the zest can’t be replicated by bottled juice. It makes a world of difference in the final taste.”
- Paul Hollywood: “When making a buttery crust, keeping the butter cold is essential. If you find your kitchen is warm, try chilling the flour and even the mixing bowl before starting. This will help prevent the butter from melting before it hits the oven, giving you that perfect flaky texture.”
- Mary Berry: “Don’t rush the cooling process. Allowing the bars to cool completely in the pan ensures the filling sets properly, giving you a firm, sliceable dessert.”
Frequently Asked Questions (FAQs)
- Can I use a different type of citrus in this recipe?
- Yes, you can substitute the lemon juice and zest with lime or orange for a different flavor profile. However, the sweetness may vary slightly, so adjust the sugar if necessary.
- Is it necessary to use buttermilk?
- Buttermilk adds a subtle tang and richness to the filling. If you don’t have buttermilk, you can substitute it with an equal amount of whole milk mixed with 1 tablespoon of lemon juice or white vinegar.
- Can I make the crust without a food processor?
- Absolutely! You can use a pastry cutter or even your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- What should I do if the crust shrinks while baking?
- If your crust shrinks, it could be due to overworking the dough or not chilling it enough. Next time, try chilling the crust in the pan for 15 minutes before baking to help prevent shrinkage.
- How do I know when the filling is set?
- The filling should be golden brown on top and have a slight jiggle when the pan is gently shaken. It should not be liquid or overly wobbly.
- Can I make this recipe gluten-free?
- Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose one designed for baking to ensure the right texture.
- Why does the filling crack after baking?
- Cracking can occur if the bars are overbaked or cooled too quickly. To avoid this, bake until just set and allow the bars to cool gradually at room temperature before refrigerating.
- Can I use salted butter instead of unsalted?
- You can, but you’ll need to reduce the added salt in the recipe to compensate. Salted butter will also slightly alter the flavor.
- Is it okay to make these bars a day in advance?
- Yes, Lemon Chess Bars can be made a day ahead. In fact, they taste even better the next day as the flavors have time to meld together.
- Can I freeze the bars after baking?
- Yes, these bars freeze well. Wrap them tightly in plastic wrap and store in an airtight container. Thaw overnight in the refrigerator before serving.
Conclusion
Lemon Chess Bars are a delightful dessert that brings a burst of citrusy flavor to your table. With a buttery, flaky crust and a creamy lemon filling, they are sure to become a favorite in your recipe collection. By following the tips and steps outlined above, you can create a perfect batch of these bars every time, whether you’re baking for a family gathering or a special occasion. Enjoy the bright, refreshing taste of lemon in every bite!