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Einkorn Lemon Bars
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Einkorn Lemon Bars

Ingredients

for the crust

  • 1¼ cup 150g all-purpose einkorn flour
  • ¼ teaspoon sea salt
  • ¼ cup 28 g powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup 113g butter, softened

for the topping

  • 4 large eggs
  • 1 cup 208 g granulated sugar
  • ½ cup 40g all- purpose einkorn flour
  • ¼ teaspoon sea salt
  • ½ cup 160g lemon juice, freshly squeezed (4-5 lemons)
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350° F and grease and line a 9-inch square cake pan with parchment paper.
  • In a large bowl, combine the flour, salt, powdered sugar, and vanilla. Rub the butter into the flour with your fingers until it resembles coarse crumbs. The mixture will be crumbly.
  • Press the mixture firmly into the prepared pan.
  • Chill for zo minutes. This helps the crust not shrink as much.
  • Bake the crust for 20-25 minutes, or until the crust is golden brown on the edges.
  • Meanwhile, prepare the topping. In a medium-sized bowl, whisk together the eggs and sugar. Sprinkle the flour and salt on top and whisk until fully combined. Whisk in the lemon juice and vanilla.
  • While the crust is still hot, pour on the topping.Reduce the oven temperature to 325° F and bake for 25-30 minutes, or until the topping is set and just slightly jiggly in the middle.
  • Allow the bars to cool completely before slicing.

Notes:

  • Before squeezing your lemons, use the palm of your hand to roll the lemons with firm pressure on the counter. This can help release the juices.