Einkorn Lemon Bars

einkorn shortbread lemon bar recipe with corner cut out

Make the best homemade lemon bars with shortbread crust using fresh lemon juice and its zest. These bars are just the right amount of tangy balanced by the sweet crust.

Course Dessert

Cuisine American

Keyword einkorn flour lemon bars, einkorn lemon bars, homemade lemon bars, lemon bars

Prep Time 15

Cook Time 45

Total Time 1

Servings bars

Calories 249kcal

Ingredients

Crust

2 1/2 cups all-purpose flour (we use einkorn) (300g)
1 cup butter, cold
1/2 cup sugar
1/4 tsp salt

Filling

2 cups sugar
1/4 cup all-purpose flour (we use einkorn) (30g)
1/2 cup lemon juice (fresh is best)
1 tsp lemon zest (fresh is best)
4 eggs
1/4 cup powdered sugar, for dusting

Instructions

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.

Nutrition