Honey Lemon Bars
Get ready for a delightful treat! These Honey Lemon Bars combine the perfect balance of sweetness and tartness, featuring fresh lemon juice, zesty lemon peel, and honey, all nestled in a wholesome whole wheat shortbread crust. Lighter than the classic lemon bars, they are irresistibly delicious and sure to please your palate.
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Ingredients
- 6 tablespoons white whole wheat flour
- 2 teaspoons grated lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter
- 1 tablespoons 0% Greek yogurt
- 1/3 cup honey
- 3 large eggs
- 2 tablespoons white whole wheat flour
- 1/8 teaspoon kosher salt
- 1 teaspoon grated lemon zest
- 5 tablespoons fresh lemon juice
- 1 tablespoon powdered sugar
- 6 tablespoons all purpose flour
- 1/4 cup light brown sugar
- 3 tablespoons cornstarch
Instructions
- 1
Begin by heating your oven to 350°F (175°C).
- 2
Take an 8-inch square glass or ceramic baking dish and give the interior a light coating of baking spray.
- 3
Create a parchment sling: Cut two pieces of parchment paper, each measuring 15 x 15 inches. Fold each in half to create a sturdier piece measuring 7 1/2 x 15 inches.
- 4
Arrange the two long sheets of parchment in the pan, positioning them at right angles to one another. This will allow you to easily lift the bars out after baking, so it's an essential step. Ensure the parchment extends over the edges for easy handling.
- 5
Lightly coat the parchment with baking spray.
- 6
To prepare the crust: In a food processor, combine the flours, brown sugar, cornstarch, lemon zest, baking powder, and salt. Process the mixture until everything is thoroughly integrated.
- 7
Add the butter and yogurt to the dry mixture all at once, pulsing the processor at least a dozen times. Transfer the mixture to the prepared pan, pressing it down into an even layer and up the sides of the dish about 1/4 inch to prevent any filling from overflowing.
- 8
Bake the crust until it turns a golden brown, approximately 30 minutes. Turn off the oven and allow the crust to cool on a wire rack for a minimum of 20 minutes.
- 9
After the crust has cooled, adjust the oven temperature to 325°F (163°C).
- 10
For the filling, in a medium bowl, whisk together the eggs, honey, and lemon zest. Gradually incorporate the flour, one tablespoon at a time, along with the salt, mixing until well combined. (It's best to prepare this mixture right before you're ready to bake.)
- 11
Mix in the lemon juice and pour this filling over the cooled crust.
- 12
Bake until the filling is firm and set, which should take about 22 to 25 minutes.
- 13
Allow the bars to cool completely before using the parchment to lift them out of the pan. For optimal results, refrigerate overnight to achieve a firmer texture.
- 14
Slice the bars into 12 squares, using a clean, heated knife, and make sure to clean the knife between cuts.
- 15
Just before serving, dust the tops with confectioners' sugar for a sweet finishing touch.
Nutrition Information
Notes & Tips
- Makes 12 bars.Can be made a day ahead.