Fresh Lemon Bars

Fresh Lemon Bars

Sometimes it feels like parents can’t catch a break. Just when you’ve managed to exit the Halloween treats (and the accompanying sugar highs), candy canes show up. And when you’re done with those, Valentine’s chocolates start appearing in stores. Which make way for Easter eggs, chocolate bunnies and cream filled chicks. I’m really looking forward to a few months without a treat-oriented holiday in sight.

Meanwhile, I’m selling my kids on the idea of spring themed treats as a replacement for excess chocolate eggs. These lemon bars just might help me convince them. If you can find Meyer lemons, they really are worth the extra expense. Not as sour as regular citrus, they’re vibrant tasting and very easy to juice and zest. But any lemon will do. The addition of the wheatgerm to the crust gives it a nutty flavour, which is a nice foil for the brightness of the filling.

This is a recipe with lots of opportunities for kids to get involved: pressing the crust into the pan, cracking eggs, grating the frozen butter. And of course, doing what they do best: scarfing back the resulting treats.

photos: Maya Visnyei

 

Fresh Lemon Bars

Ingredients

  • Crust
  • 2 cups flour
  • 1/3 cup wheat germ
  • 1/3 cup confectioner's sugar
  • 3/4 tsp salt
  • 2 sticks frozen butter
  • Filling
  • 1 1/2 cup sugar
  • 1/3 cup flour
  • 1/4 tsp salt
  • 3/4 cups lemon juice (I used 4 Meyer lemons)
  • 1 Tbsp zest
  • 3 eggs
  • 1 egg yolk

Method

Preheat your oven to 350 degrees.

Butter a 9 x 13 glass pan with a bit of butter.

Mix dry ingredients for the crust.

Grate the sticks of frozen butter with a cheese grater.

Toss the frozen butter curls into the flour mixture until you have a mealy texture.

Press the loose dough into the pan and use your hands to flatten it.

Chill for 15 minutes

Bake the crust for 15 to 18 minutes until just beginning to turn golden.

Mix sugar, flour and salt for the filling.

Add lemon juice and zest and blend well.

Whisk in eggs and the yolk.

Gently pour filing mixture onto the hot crust. I

f you don't pour a small stream, the weight of the filling will dent the crust!

Bake for 18 to 20 minutes until the filling has just set.

Allow to cool completely before slicing into squares.

 

If you’d like the prettiest possible squares, dip your knife into warm water between cuts. Sprinkle with a bit of confectioner’s sugar and serve.

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2 Comments

  1. Lindsay
    June 03, 12:14 Reply

    Those look amazing. Definitely going to try them this weekend!

    p.s. love your site!!

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