Ingredients
The following ingredients have 20 Servings
- 1/3 cup Almonds
- 1 1/4 cup Whole Wheat Pastry Flour or All-Purpose Flour
- 1/3 cup Powdered Sugar
- 1 pinch Salt
- 7 tablespoons Cold Butter, Cut Into 1 Tablespoon Sized Chunks
- 4 whole Eggs
- 2 whole Egg Yolks
- 2 cups Granulated Sugar
- 1/3 cup All-Purpose Flour or Whole Wheat Pastry Flour
- 3/4 teaspoons Lemon Zest, Preferably From Organic Lemons
- 3/4 cup Fresh Squeezed Lemon Juice
- 2 tablespoons Fresh Squeezed Lemon Juice
- 2 tablespoons Water (For tarter bars use Lemon Juice.)
- 1/2 cup Powdered Sugar, Sifted For Dusting
Instruction
- Preheat oven to 325 degrees.Grease a 9 x 13 pan. Line with parchment and grease parchment. Set aside.
- Place almonds in a food process and process until fine. Alternatively chop almonds finely.
- Add flour, powdered sugar and a pinch of salt to almonds. Pulse or mix until combined.
- Add butter to food processor and pulse until mixture becomes crumbly but small bits of butter are visible. Alternatively you can add butter and use a pastry cutter to cut butter into flour mixture until butter is in very small fine pieces.
- Press dough into greased and lined pan. Use palm of hand to spread crust evenly.
- Bake for 20 minutes or until crust is lightly golden brown.
- Reduce oven temperature to 300 degrees.
- Combine eggs, egg yolks, flour and lemon zest. Stir until well combined.
- Slowly stir in water and lemon juice. Stir until combined.
- Pour lemon filling over crust and bake for 30-35 minutes until filling is set.
- Remove from oven and allow to cool completely.
- Remove creamy lemon bars from pan and dust with powdered sugar.
- Cut to desired size and enjoy!