Learn how to make the best homemade lemon bars with shortbread crust! This recipe is easy with a tangy lemon filling and sweet crust. Can be made with einkorn flour or any wheat flour you have on hand!
There is a long line of obsession for lemon inspired desserts in my family. That's why these einkorn lemon bars will be such a hit for any lemon loving family. With a hint of tartness and a splash of sweetness, they are sure to please any palate!
Homemade Lemon Bars with Shortbread Crust
Let me list the reasons why I love lemon desserts. First of all, they taste fresh and light. Sometimes I roll away from the dinner table after having dessert feeling like I shouldn't have indulged, but I never feel that way after having lemon bars.
Lemon desserts are widely enjoyed and a real crowd pleaser. Back in the day when I was a teacher, just last year, the other teachers and I would hunt for three things in the teachers' lounge: coffee, chocolate, and lemon desserts. I was surprised to find out that many colleagues shared the same amount of gusto for lemon desserts!
This lemon bar recipe is best made with fresh lemon juice and its zest. The crust compliments the filling perfectly.
Einkorn Lemon Bar Frequently Asked Questions
Can you freeze lemon bars?
Yes, they will keep for 2-3 months. Take steps to ensure they aren't freezer burnt, like wrapping your bars in freezer paper, then aluminum foil, before labeling. If you like your lemon bars warmed, reheat at 350° F in the oven, for 10-15 minutes.
How many lemons do I need to make 1 tsp of lemon zest?
Usually one lemon will produce about 2 tsp of lemon zest. You'll need at least three lemons for the fresh lemon juice in this recipe anyway.
How many lemons do I need to yield 1/2 cup of fresh lemon juice?
Usually a regular-sized lemon will produce about 3 tablespoons of lemon juice. Therefore, plan on securing at least three lemons for this recipe. Eight tablespoons equals 1/2 cup, so ideally you should have a little juice leftover from your last lemon to add into your water. :-)
Einkorn Lemon Bars
- 2 cups flour (we use einkorn)
- 1 cup butter, cold
- 1/2 cup sugar
- 1/4 tsp salt
- 2 cups sugar
- 1/4 cup flour (we use einkorn)
- 1/2 cup lemon juice (fresh is best)
- 1 tsp lemon zest (fresh is best)
- 4 eggs
- 1/4 cup powdered sugar, for dusting
- Preheat oven to 350°F.
- Combine the crust ingredients in a food processor or with a pastry knife, but the food processor works best. Pulse until butter is fully mixed and the mix holds form when pressed.
- Press crust into a parchment lined 9 x 13 pan until well compacted.
- Bake for 20-25 minutes, or until the edges of the crust start to brown.
- Keep oven at 350°F while you prep the filling and allow the crust to cool for 10 minutes.
- Mix all filling ingredients with a whisk until fully combined. Pour over warm crust and bake for 20 minutes or until filling is firm.
- Remove from oven and cool for 1 hour before lifting out the bars with the parchment paper. Allow to cool another 1 hour before slicing, OR chill for 2 hours. Dust generously with powdered sugar before serving.
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