Print Recipe

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.