Lemon Bars with Fresh Milled Flour
These delicious and easy lemon bars are the perfect dessert to make with fresh milled flour.
Ingredients
For the crust:
- 1 tablespoon lemon zest from 1 large lemon
- 1/4 cup granulated sugar 50 g
- 12 tablespoons 1 1/2 sticks salted butter, at room temperature
- 1/2 teaspoon kosher salt
- 1 3/4 cup fresh milled flour soft white wheat berries (210 g)
For the filling and serving:
- 4 large eggs at room temperature
- 1 tablespoon lemon zest from 1 large lemon
- 3/4 cup freshly squeezed lemon juice from 5 large lemons
- 1 1/2 cups granulated sugar 300 g
- 1/3 cup fresh milled flour soft white wheat berries (40 g)
- 1/2 teaspoon kosher salt
- Powdered sugar for dusting
Instructions
Buttery Shortbread crust
- Grind your soft white wheat berries. Then we are going to chill our fresh milled flour for 30 minutes in the freezer.
- Combine the sugar and lemon zest and use your hands to mix and press the zest into the sugar granuales.
- Now add in the stick and a half of butter and properly cream the lemon sugar and butter for 5 minutes. You should see the mixture slightly lighten in color and become creamy.
- Once your butter and sugar is creamed, add in your chilled flour and salt. Mix for about 30 seconds; it's ok if it is slighty crumbly.
- Line a 9 by 9 square pan with parchment paper. Leave about an inch of extra parchment paper up the sides of the pan for easy removal of the sweet treat later.
- Pour your crust mixture in the lined pan and press them into an even layer. Preheat your oven to 350 degrees f and set your crust in the freezer for fifteen minutes. When chilled, bake for 15-20. Your crust should be lightly golden on the edges.
Make the Lemon Filling
- Zest one large lemon and juice 5 lemons for a total of 3/4 cup of lemon juice for your filling mixture. Mix this with 4 room temperture eggs and a cup and a half of white sugar. Mix until creamy, then add in one third cup whole wheat flour and salt. The flour can still be warm from milling, no need to chill it.
- When the crust is baked poke with a fork throughout the crust. Then pour in your lemon curd mixture. Bake for another 18- 20 minutes. Your lemon filling should only slightly jiggle when the pan is moved.
Let It Set
- Once everything is baked, let it sit for one hour at room temperture on a cooling rack. Then cover with plastic wrap and place in the refrigerator for at least 3 hours to fully set.
- For easy cutting use a bench scraper and run it under warm water. Then cut your 9 neat squares with ease.
- Once chilled and cut, sprinkle with powdered sugar and serve cold!