Lemon bar

{{Infobox food|name=Lemon bar|main_ingredient=Lemon curd, shortbread|other=|commons=|cookbook=|similar_dish=|glycemic_index=|carbohydrate=|fat=|protein=|calories_ref=|calories=|serving_size=100 g|variations=Many variations exist|minor_ingredient=|served=|image=Lemon_Bar.jpg|maxtime=|mintime=|year=|creator=|national_cuisine=|region=|country=United States|course=Dessert|type=Dessert Bar|alternate_name=Lemon square|caption=Lemon bar wrapped in parchment paper|image_alt=|image_size=|no_recipes=false}}

The lemon bar, also called lemon square, is a popular type of dessert bar in the United States consisting of a thin shortbread crust and a lemon curd filling.{{Cite web|date=2019-03-01|title=Lemon Bars with Shortbread Crust|url=https://sallysbakingaddiction.com/lemon-bars-recipe/|access-date=2021-05-04|website=Sally's Baking Addiction|language=en-US}}

Origin and history

The first widely published lemon bar recipe was printed in the Chicago Daily Tribune on August 27, 1962, and submitted by Eleanor Mickelson.{{Cite web|title=The Origin of Lemon Squares|url=https://thebigcookiecompany.com/blogs/blogs/the-origin-of-lemon-squares|access-date=2021-05-04|website=The Big Cookie Company}}{{Cite web|title=Lemon Bars, Chicago Trib August 27, 1962 - Newspapers.com|url=http://chicagotribune.newspapers.com/clip/19570761/lemon-bars-chicago-trib-august-27-1962/|access-date=2021-06-03|website=Chicago Tribune|language=en}}{{Cite web|date=2018-02-23|title=Reconstructing the Lemon Bar|url=https://www.tastecooking.com/rethinking-lemon-bar/|access-date=2021-05-26|website=TASTE|language=en-US}} However, mentions of lemon bars and lemon squares can be found in earlier community cookbooks or small local newspapers.{{Cite news|last=Hamann|first=Oscar F.|date=March 1916|title=Valuable Recipes|volume=11|page=31|work=Pacific Coast Gazette|issue=3|url=https://books.google.com/books?id=OPpJAQAAMAAJ|access-date= 2021-05-03}}{{Cite book|url=http://hdl.handle.net/2027/umn.31951d02392169m|title=Eater's digest :a book of favorite recipes /|date=1961|publisher=Kansas City, Mo.|pages=81|hdl=2027/umn.31951d02392169m}}{{Cite book|last=Thorstenberg|url=http://hdl.handle.net/2027/umn.31951d02397386p|title=Measure for pleasure :featuring Swedish Hyllings fest smörgåsbord /|publisher=Lindsborg, Kan.|year=1961|edition=1|pages=79|hdl=2027/umn.31951d02397386p}}

There are two basic elements to a lemon bar, lemon curd and shortbread, each with their own history.

= Lemon curd =

Lemon curd dates back to 19th century England.{{Cite web|last=Linda|title=My Valencian Lemon Curd|url=https://www.thechoppingblock.com/blog/my-valencian-lemon-curd|access-date=2021-06-03|website=www.thechoppingblock.com|language=en-us}}{{Cite web|date=2019-02-15|title=History of Lemon Curd|url=https://www.barkers.com.au/latest-news/history-lemon-curd/|access-date=2021-06-03|website=Barker's New Zealand|language=en-NZ}} However, early lemon curd was different than the lemon curd used today, such as in lemon bars. Instead, it consisted of acidic cream that formed curds and then was drained through a cheesecloth to separate out the whey.

= Shortbread =

Shortbread originated in Scotland as far back as the 12th century.{{Cite web|title=The History of Scottish Shortbread|url=https://www.historic-uk.com/HistoryUK/HistoryofScotland/Scottish-Shortbread/|access-date=2021-06-03|website=Historic UK|language=en-GB}}

Ingredients

Recipes vary slightly, but lemon bar recipes call for lemon juice, and many suggest fresh squeezed. Other ingredients include butter, white sugar, flour, eggs, and salt.{{Cite web|title=The Best Lemon Bars|url=https://www.allrecipes.com/recipe/10294/the-best-lemon-bars/|access-date=2021-05-04|website=Allrecipes|language=en}} Many recipes also list confectioners sugar, also called powdered sugar, for dusting on the top after the bars are baked. Many variations of lemon bars also exist.{{Cite web|last=Chowhound|title=9 Best Lemon Bar Upgrades|url=https://www.chowhound.com/food-news/165198/9-best-lemon-bar-upgrades/|access-date=2021-05-26|website=Chowhound|language=en}}

= Allergens =

Allergens in lemon bars may include: eggs, dairy, and gluten.{{Cite web|title=Lemon Bars|url=https://www.foodnetwork.com/recipes/ina-garten/lemon-bars-recipe-1941483|access-date=2021-05-04|website=Food Network|language=en}} There are variations to accommodate for dietary restrictions such as gluten-free Lemon bars{{Cite web|date=2019-01-16|title=Gluten Free Lemon Bars|url=https://glutenfreeonashoestring.com/gf-lemon-bars-for-dad-plain-lemons-for-me/|access-date=2021-05-26|website=Great gluten free recipes for every occasion.|language=en-US}} and vegan lemon Bars.{{Cite web|date=2019-07-10|title=Vegan Lemon bars|url=https://www.noracooks.com/vegan-lemon-bars/|access-date=2021-05-26|website=Nora Cooks|language=en-US}}

= Nutrition information =

Krusteaz "Meyer Lemon bars" box mix lists 140 calories as prepared in one serving, a 2-inch bar. There are also 3 grams of fat, 26 grams of carbohydrates, 20 grams of sugar, 90 milligrams of sodium, and less than 1 gram of protein in a prepared box of Krusteaz "Meyer Lemon bars." Nutrition information will vary by recipe.

Baking

File:Lemon Bars (23-366) (24565872035).jpg

Lemon bars, as well as many other dessert bars are typically baked in the oven in a 9×13 inch baking pan.

The bars are baked in two steps. First, the crust is baked part of the way to ensure that it will not combine with the lemon curd and can support it. Second, the curd is added on top of the crust and the bars are baked the rest of the way. Lemon bars are baked at a temperature below 400 °F to avoid over-baking.

There are also options for lemon bar box-mix.{{Cite web|title=Meyer Lemon Bar|url=https://www.krusteaz.com/products/bars/meyer-lemon-bar-mix|access-date=2021-05-26|website=www.krusteaz.com|language=en}}

= Serving =

After the bars are baked and have cooled, they can be cut into squares or triangles. They can also be dusted with confectioners sugar to cater for consumer preferences.

Present day

Lemon bars are a popular dessert in the United States and are common at many different types of events. There is even a National Lemon Bar Day that occurs on October 15 each year. This day was created by Michael McCarthy in 2019 after he baked lemon bars for an event and many people had never had them before.{{Cite web|last=Archives|first=National Day|title=National Lemon Bar Day|url=https://www.nationaldayarchives.com/day/national-lemon-bar-day/|access-date=2021-06-03|website=National Day Archives|language=en-US}}

=Variations=

==Hawaii==

In Hawaii, a popular variation of the lemon bar is made with {{lang|haw|liliko{{okina}}i}} (passion fruit), where it is known as a {{lang|haw|liliko{{okina}}i}} bar (anglicized as lilikoi bar). The passion fruit was introduced to Hawaii in the late 19th century where it now grows abundantly.{{Citation needed|date=February 2025}}

While fresh {{lang|haw|liliko{{okina}}i}} juice is desired, the curd (also known as "{{lang|haw|liliko{{okina}}i}} butter") is sometimes made with processed juice or concentrates in areas where fresh passionfruit is not available.{{cite web |title=The Tiny Brown Wrinkled Fruit You Should Start Eating Today |url=https://www.huffpost.com/entry/ways-to-eat-lilikoi_n_3921303 |website=HuffPost |language=en |date=13 September 2013}}{{cite web |title=Liliko'i Bars by Relle Lum |url=https://cookinghawaiianstyle.com/relle-lum-lilikoi-bars/ |website=Cooking Hawaiian Style |date=7 September 2021}}{{cite web |title=Easy Passion Fruit Bars {{!}} Tropical Dessert |url=https://emilyfabulous.com/easy-passion-fruit-bars/ |website=EmilyFabulous |date=12 January 2020}} Chopped macadamia nuts are sometimes added to the shortbread crust to make it more "tropical".{{cite web |title=Sam Choy's Kitchen recipe: Macadamia Nut Crust Lilikoi Bar |url=https://www.hawaiinewsnow.com/story/7383529/sam-choys-kitchen-recipe-macadamia-nut-crust-lilikoi-bar/ |website=hawaiinewsnow.com |language=en |date=20 November 2007}} Recipes using other tropical fruits exist but are not as popular include guava, mango, and pineapple.{{cite web |last1=Shimabukuro |first1=Betty |title=Take simple path to make guava bars |url=https://archives.starbulletin.com/2006/09/13/features/request.html |website=archives.starbulletin.com}}{{cite web |last1=Shimabukuro |first1=Betty |title=By Request: Guava bars strike happy compromise |url=https://www.staradvertiser.com/2019/07/02/food/crave-by-request/by-request-guava-bars-strike-happy-compromise/ |website=Honolulu Star-Advertiser |date=3 July 2019}}{{cite web |title=Mango Bars |url=https://writestylesonline.com/mango-bars/ |website=Write Styles |date=24 June 2016}}

The original creator of the lilikoi bars is not known, but it may be a result of the Hawaii Regional Cuisine movement in the early 1990s started by a group of local professional chefs who advocated for cuisine which drew from local ingredients instead of relying on imported produce such as lemons.{{cite web |title=Hawaiʻi Regional Cuisine |url=https://www.gohawaii.com/experiences/culinary/regional-cuisine |website=Go Hawaii |publisher=Hawaii Tourism Authority}}