LEMON BAR Recipe
Makes 1 9x13" pan (cut into bars)
1 1/2 cups whole wheat flour
2/3 cup confectioners’ sugar
1/4 cup cornstarch
1 teaspoon salt
1 1/2 sticks earth balance, cut into cubes
3 cups granulated sugar
2 tablespoons lemon zest
1 cup freshly squeezed lemon juice
1 cup whole wheat flour
Confectioners' sugar, for decorating
Preheat your oven to 350F. Spray a 13x9" pan with Pam and line with either foil or wax paper to make it easy for removal later on. Then spray again with Pam.
In a food processor, pulse flour, confectioners’ sugar, cornstarch, and salt. Add butter 1 cube at a time and process to blend, then pulse until mixture resembles coarse meal. Dump crust out onto your prepared pan and press firmly to even out. Refrigerate for 20 minutes, then bake until golden brown, 20 minutes.
Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 35-40 minutes, or until the filling is set. Let cool completely. Store in refrigerator up to 1 week (if they last that long)
Cut into desired shape and decorate with confectioners’ sugar