Einkorn Lemon Bars
What is einkorn flour?
Watch our video and find out.
We’ve got Betty Crocker to thank for the wonders that are lemon bars. The company published the first known lemon bars recipe in 1963 and they’ve been a dessert favorite ever since! Now introducing: einkorn lemon bars.
What makes this recipe different than traditional tangy lemon bars is that we’ve adapted it using all-purpose einkorn flour instead of regular ol’ all-purpose flour. What’s the difference? Well, for starters, einkorn flour contains the ‘good gluten.’ That’s right—healthy lemon bars!
If you want to put your own spin on this classic dessert, try a dollop of raspberry jelly in the middle. Or, better yet, why not drizzle them with homemade chocolate hot fudge sauce? Oh, my.
Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Einkorn Lemon Bars Recipe
- 1 1/2 cups all-purpose einkorn flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose einkorn flour
- 3/4 cup lemon juice
- zest of 1 lemon
- 4 large eggs, well beaten
- powdered sugar
- Preheat oven to 350 degrees and line the bottom of a 9" x 13" baking dish with parchment paper. Spray parchment with cooking spray and set aside.
- To make the crust, blend together flour, sugar and salt in a medium bowl until well combined, then add butter and mix until smooth dough forms. Press dough evenly into bottom of baking dish and bake 20–22 minutes until just set and pale.
- Remove from oven and set crust aside. Reduce oven temperature to 300 degrees.
- To make the filling, stir together sugar and flour until no lumps of remain. Add lemon juice and lemon zest and stir until smooth. Add beaten eggs and whisk until completely combined, then pour filling into crust.
- Bake at 300 degrees for 25–30 minutes or until the filling is set in center. Cool completely on a wire rack, then cover and refrigerate until completely chilled.
- Once completely chilled, cut into squares. Dust with powdered sugar, if desired. Refrigerate any leftovers for up to 5 days.