Ashley’s Lemon Bars

 

Shortbread Base:

1-1/2  sticks (3/4 cup) Butter
2-1/2 cups Soft Wheat Flour
1/2 cup Sucanat w/ Honey
1/2 tsp. Salt

Cut butter into 1inch pieces. Combine all ingredients in a food processor and mix until mixture begins to form small lumps. Press mixture into a 13 x 9 x 2 inch baking pan. Bake shortbread in middle of oven at 350˚ until golden, about 20 minutes. While shortbread is baking, prepare topping.

Lemon Topping:

4 Large Eggs
1-1/2 cups Sucanat w/ Honey
1/2 cup Lemon Juice
2/3 cup Soft Wheat Flour

In a bowl, whisk together eggs and sucanat w/ honey until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300˚ and bake in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep covered and chilled about 3 days.

Ashley McCord – Canton, GA