Recipe Collection: Whole Grain Lemon Bars |
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Recipe Collection: Whole Grain Lemon Bars

robyn January 8, 2013

Written by Sara Shay and updated by Sarena-Rae Santos in December of 2023. 

Lemon bars have always been a special treat. Refreshing, tart, and just plain yummy. You know how sometimes you just can’t wait to bite into what you’ve just made? Well, a few years ago, I discovered how good warm lemon bars are, and now, I impatiently wait for my lemon bars to come out of the oven to taste them fresh out of the oven — even if I burn my mouth a little!

This recipe is a little untraditional. I’ve never been good at making pastry dough, so the crust is made from a super simple shortbread dough, which works just as well and is still delicious!

Whole Grain Lemon Bars

Shortbread Crust Ingredients:

  • 1 stick (1/2 cup) butter, room temperature
  • 1/4 cup sucanat brown sugar
  • 1 cup of whole wheat pastry flour

 Lemon Bar Filling Ingredients:

  • Zest of 2 lemons
  • 1/4 cup lemon juice (or juice of 2 lemons)
  • 1/2 cup honey
  • 4 eggs
  • 2 tbsp. whole wheat pastry flour (for bars, which are a little firmer, double this)

Directions:

Step 1: Make the crust by creaming the room temperature butter with the sucanat brown sugar.

Step 2: Slowly mix in 1 cup of whole wheat pastry flour. Once the dough has pulled together, it is ready.

Step 3: Press your crust into your pie dish, casserole dish, or whatever you are using (you can even do individual portions in a muffin or mini muffin tin.

Step 4: Blind Bake this for about 8 minutes at 300ºF – just as it is browning.

Step 5: Remove from the oven and allow to cool. While cooling, start preparing the lemon bar filling.

Step 6: Whisk together all filling ingredients.

Step 7: Make sure your crust is fully cooled before adding the filling (if you add it to a warm crust, you will get a soggy result).

Step 8: Fill your shell. Bake for 15-20 minutes at 350ºF.

Step 9: Let cool for about 5 minutes and serve this warm, gooey deliciousness.

Whole Grain Lemon Bars

Ingredients

Shortbread Crust

  • 1 stick 1/2 cup butter, room temperature
  • 1/4 cup sucanat brown sugar
  • 1 cup of whole wheat pastry flour

Lemon Bar Filling

  • zest of 2 lemons
  • 1/4 cup lemon juice (or juice of 2 lemons)
  • 1/2 cup honey
  • 4 eggs
  • 2 tbsp. whole wheat pastry flour for bars, which are a little firmer, double this

Instructions

  • Make the crust by creaming the room temperature butter with the sucanat brown sugar.
  • Slowly mix in 1 cup of whole wheat pastry flour. Once the dough has pulled together, it is ready.
  • Press your crust into your pie dish, casserole dish, or whatever you are using (you can even do individual portions in a muffin or mini muffin tin.
  • Blind Bake this for about 8 minutes at 300ºF - just as it is browning.
  • Remove from the oven and allow to cool. While cooling, start preparing the lemon bar filling.
  • Whisk together all filling ingredients.
  • Make sure your crust is fully cooled before adding the filling (if you add it to a warm crust, you will get a soggy result).
  • Fill your shell. Bake for 15-20 minutes at 350ºF.
  • Let cool for about 5 minutes and serve this warm, gooey deliciousness.

What are some of your favorite healthier treats?

This is the writings of:

robyn
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1 Comment

  1. […] to satiate a sweet and sour tooth?  Join me at Modern Alternative Mama for this recipe makeover!Warm lemon bars say lemon pie to me.  Made with all real food […]

    Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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