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!