The classic Lemon Bar is everyone’s go-to for Spring brunches or afternoon tea. They are tart yet sweet, with a soft shortbread crust topped with a rich lemon custard, you can’t go wrong. I always use fresh lemon zest and juice for the freshest flavors. By using powdered sugar in the crust, you maintain a firm yet soft layer to complement the creamy texture of the lemon custard. When I tell people this is made with whole wheat flour, they cannot believe it. It is unlike anything whole wheat I had eaten growing up. These Lemon Bars are a must-try!
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
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Table of Contents
If you’re looking for a delicious dessert, these Lemon Bars are the perfect choice!
Ingredients for Lemon Bars
- Fresh milled soft white wheat. You can use spelt, einkorn, khorasan or any low protein wheat flour here. Store bought pastry flour works as well.
- Butter-unsalted or salted
- Powdered Sugar
- Salt
- Lemon Zest and Juice
- Eggs
- Granulated Sugar
Equipment needed for Lemon Bars
- Grain Mill: If you are just starting out, HERE is a post to help you select a mill.
- Digital Scale
- Measuring spoons
- Measuring cups
- Rubber Spatula
- Stand Mixer
- 1 Large mixing Bowl
- Whisk
- Fork
- Microplane
- 8″x8″ square pan (single batch) 9″x13″ casserole dish (double batch)
- Parchment Paper for lining pan
Let’s Bake!
Shortbread Crust
- The first thing you need to make is the crust.
- Mill your wheat and set aside.
- In a stand mixer fitted with a roller or paddle attachment, add your room temperature butter, flour and powdered sugar and salt.
- Mix until the dough is combined and there are no visible chunks of butter.
- Take an 8″x8″ square pan (single recipe) or 9″x13″ (double recipe) and line with parchment paper. The paper should go up the sides of the pan enough to cover the pan when the lemon curd is poured on top of the crust. I use premeasured sheets that come up the sides of my 9″x13″ 3/4 of the way.
- Pour your dough into the lined pan. Using your floured hands or a small rolling pin, flatten the dough evenly into the bottom of the pan. Press into the corners and edges well.
- Next, take a fork and prick the dough all over. This will prevent it from getting air bubbles and baking unevenly.
- Move an oven rack to the bottom 1/3 of the oven.
- Place the dough in the refrigerator for 20 mintues while you preheat your oven to 350 degrees F.
- Place dough in the oven and bake for 15-18 minutes (8″x8″) or 20-22 mintues (9″x13″).
- You want your dough to just be slightly brown around the top edges.
- Remove from the oven an allow to cool slightly while you make the lemon curd filling.
Lemon Curd Filling
- Zest your lemon with a fine grater and add to a bowl. Cut lemons in half and juice into your measuring cup. Top off with storebought lemon juice to the amount needed.
- Using a hand mixer, stand mixer or bowl and whisk, add sugar to your bowl and begin to add in eggs. Once combined, add lemon juice and zest.
- *DO NOT WALK AWAY WHEN MAKING LEMON CURD FILLING, THE LEMON JUICE AND SUGAR WILL CAUSE A CHEMICAL REACTION IN THE EGGS AND CREATE A LUMPY CURD
- If you are using all purpose flour, sift your flour slowly into the mixture while you whisk. If using fresh milled flour, just add gradually to the mixture and whisk well between additions. I do not sift fresh milled flour as I do not want to remove the nutrients found in the bran and germ.
- Spray the sides of your parchment paper before pouring the lemon curd on top of the shortbread crust. Place back into the 350F degree oven for 30 mintues or until the top is almost set and the center barely jiggles.
Allow to cool for 20-30 minutes and then I like to place mine in the freezer for 1 hour before cutting. They can be cut as soon as they are cooled (approx. 1 hour on the counter). I find them to cut the cleanest when they are frozen slightly. Dust the tops with powdered sugar before serving.
Store in an airtight container in the refrigerator for 5 days or freezer for 3 months.
Lemon Bars
Equipment
- 8×8 pan 9×13 for double batch
- fork
- Microplane, Fine grater
- Mixing Bowl
Ingredients
Crust
- 120 grams soft white wheat flour 1 cup
- 1/2 cup butter room temperature
- 28 grams powdered sugar 1/4 cup
- 1/8 tsp salt
Lemon Curd Filling
- 3 eggs
- 1 Tbsp Lemon zest zest of 2 large lemons
- 1/2 cup Lemon juice 2-3 large lemons
- 300 grams sugar, granulated 1 1/2 cups
- 60 grams soft white wheat flour 1/2 cup
- powdered sugar for dusting
Instructions
Shortbread Crust
- Mill your wheat and set aside.
- In a stand mixer fitted with a roller or paddle attachment, add your room temperature butter, flour, powdered sugar and salt.
- Mix until the dough is combined and there are no visible chunks of butter.
- Take an 8"x8" square pan (single recipe) or 9"x13" (double recipe) and line with parchment paper. The paper should go up the sides of the pan enough to cover the pan when the lemon curd is poured on top of the crust. I use premeasured sheets that come up the sides of my 9"x13" 3/4 of the way.
- Pour your dough into the lined pan. Using your floured hands or a small rolling pin, flatten the dough evenly into the bottom of the pan. Press into the corners and edges well.
- Next, take a fork and prick the dough all over. This will prevent it from getting air bubbles and baking unevenly.
- Move an oven rack to the bottom 1/3 of the oven.
- Place the dough in the refrigerator for 20 mintues while you preheat your oven to 350℉.
- Place dough in the oven and bake for 15-18 minutes (8"x8") or 20-22 mintues (9"x13").
- You want your dough to just be slightly brown around the top edges.
- Remove from the oven an allow to cool slightly while you make the lemon curd filling.
Lemon Curd Filling
- Zest your lemon with a fine grater and add to a bowl. Cut lemons in half and juice into your measuring cup. Top off with storebought lemon juice to the amount needed.
- If you are using all purpose flour, sift your flour slowly into the mixture while you whisk. If using fresh milled flour, just add gradually to the mixture and whisk well between additions. I do not sift fresh milled flour as I do not want to remove the nutrients found in the bran and germ.*DO NOT WALK AWAY WHEN MAKING LEMON CURD FILLING, THE LEMON JUICE AND SUGAR WILL CAUSE A CHEMICAL REACTION IN THE EGGS AND CREATE A LUMPY CURD
- Spray the sides of your parchment paper before pouring the lemon curd on top of the shortbread crust. Place back into the 350F degree oven for 30 mintues or until the top is almost set and the center barely jiggles.
- Allow to cool for 20-30 minutes and then I like to place mine in the freezer for 1 hour before cutting. They can be cut as soon as they are cooled (1 hour on the counter). I find them to cut the cleanest when they are frozen slightly. Dust the tops with powdered sugar before serving.
- Store in an airtight container in the refrigerator for 5 days or freezer for 3 months.
Video
Nutrition
Frequently asked questions about Lemon Bars…
Can I freeze the lemon bars?
I actually keep these in my freezer all spring and summer as a go-to for last minute party invites. They freeze great and I just pull them and dust with powdered sugar.
Can I make any part of this recipe ahead of time?
f you are short on time, you can make the crust one day, top with with lemon curd the next day.
What if I only have store bought lemon juice and no fresh lemons for zest.
If you are unable to do fresh zest and juice, simply use the store bought juice for the full amount of juice in the recipe. No substitution would be needed for the zest, you will just have a milder lemon flavor, but still delicious!
THANK YOU!
Thank you so much for trying this recipe, I hope you love these Lemon Bars as much as my family does. If you make this recipe, please share and tag me onInstagram orFacebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend