Lemon bars (wheat, egg)
Yield:
4 bars
Prep Time:
7 minutes
Cook Time:
30 minutes
Total Time:
37 minutes
A lemony dessert perfect for summertime.
Ingredients
Shortbread
- 1/2 cup (62.5g) all-purpose flour
- 2 Tbsp. + 2 tsp. (20g) powdered sugar
- 2 Tbsp. + 2 tsp. (36ml) oil
- 1/4 tsp. vanilla
- Pinch of salt
Filling
- 1/2 cup (100g) sugar
- Zest of 1 lemon
- 1/8 tsp. salt
- 1 egg, room temperature
- 1 1/2 Tbsp. (22.5ml) lemon juice
- 1 1/2 Tbsp. (11.7g) all-purpose flour
Instructions
Shortbread crust
- Line a 8” x 4” loaf pan with parchment paper or aluminum foil. Lightly grease inside and set aside.
- Whisk together flour, powdered sugar, and salt.
- Add in oil and vanilla and stir until combined.
- Press dough into bottom of prepared loaf pan.
- Bake at 325°F for 15 minutes. Remove from oven and turn oven up to 350°F.
Filling
- While crust is baking, add sugar, salt, and lemon zest to a bowl. Press together with fingers until fully incorporated and fragrant.
- Add egg. Whisk for ~1 minute until airy and lighter in color.
- Whisk in lemon juice, then whisk in flour until smooth.
Lemon bars
- When crust is done and the oven has preheated, pour filling on top of hot crust.
- Return pan to oven and bake for 15 minutes, until mixture is set in the middle and edges have a little color.
- Remove pan from oven and allow bars to cool in the pan on a baking rack until room temperature. Move pan to fridge for at least 6-8 hours until fully chilled.
- Sprinkle with powdered sugar just before serving.
