HONEY LEMON BARS RECIPES

Name: Honey Lemon Bars Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: For the crust:; 6 tbsp white whole wheat flour; 6 tbsp all-purpose flour; ¼ cup not packed light brown sugar; 3 tbsp cornstarch; 2 tsp lemon zest; ½ tsp baking powder; ¼ tsp kosher salt; 4 tbsp cut into bits and chilled unsalted butte; 1 tbsp 0% Greek yogurt; For the filling:; ? cup honey; 3 lightly beaten large eggs; 2 tbsp white whole wheat flour; ? tsp kosher salt; 1 tsp grated lemon zest; 5 tbsp Fresh Lemon Juice; 1 tbsp for dusting on top powdered sugar

HONEY LEMON BARS RECIPE - RECIPES.NET

Honey Lemon Bars Recipe - Recipes.net image

These honey lemon bars are a little lighter made with zesty lemon, honey, and a whole wheat shortbread crust baked until evenly browned.

Provided by Shelly Powell

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 12

Number Of Ingredients 18

Ingredients

For the crust:
6 tbsp white whole wheat flour
6 tbsp all-purpose flour
¼ cup not packed light brown sugar
3 tbsp cornstarch
2 tsp lemon zest
½ tsp baking powder
¼ tsp kosher salt
4 tbsp cut into bits and chilled unsalted butte
1 tbsp 0% Greek yogurt
For the filling:
? cup honey
3 lightly beaten large eggs
2 tbsp white whole wheat flour
? tsp kosher salt
1 tsp grated lemon zest
5 tbsp Fresh Lemon Juice
1 tbsp for dusting on top powdered sugar

Steps:

Preheat the oven to 350 degrees F.
Prepare an 8-inch square glass or ceramic baking dish pan by lightly spraying the inside with baking spray.
Make a Sling:
Cut 2 sheets of parchment paper 15x15 inches each. Fold them in half.
Line the pan with the 2 long sheets of parchment paper placed perpendicular to each other in the pan. They should be long enough to hang over the sides to use as handles to lift out the baked lemon bars before cutting.
Spray the inside of the parchment with baking spray.
Crust:
In a food processor combine the flours, brown sugar, cornstarch, lemon zest, baking powder, and salt then process until well combined.
Add the butter and yogurt to the flour mixture at once and pulse at least a dozen times before turning out into the prepared pan and pressing into an even layer and up the sides of the dish about ¼-inch so the filling doesn't spill out.
Bake until evenly browned for about 30 minutes. Shut the oven off and cool the crust on a metal rack for at least 20 minutes.
Once cooled, heat the oven to 325 degrees F.
Filling:
Prepare the filling in a medium bowl by whisking together the eggs, honey, and lemon zest. Add the flour 1 tablespoon at a time, and the salt and mix well.
Stir in the lemon juice and pour over the cooled crust.
Bake until filling is set for about 22 to 25 minutes.
Cool completely before lifting the bars out of the pan with the parchment. For best results, refrigerate overnight for a firmer topping.
Cut into 12 squares using a clean hot knife, clean in between slices.
Dust with confectioners sugar just before serving.

Nutrition Facts : CarbohydrateContent 20.50g, CholesterolContent 46.58mg, FatContent 1.38g, FiberContent 0.75g, ProteinContent 2.86g, SaturatedFatContent 0.42g, ServingSize 12.00 Piece, SodiumContent 93.91mg, SugarContent 0.00, UnsaturatedFatContent 0.48g

HONEY LEMON BARS WITH WHOLE WHEAT SHORTBREAD CRUST

Honey Lemon Bars with Whole Wheat Shortbread Crust image

Pucker Up! These sweet and tangy Honey Lemon Bars made with fresh lemon, lemon zest and honey and a whole wheat shortbread crust are a little lighter than traditional lemon bars, but are so tasty and hard to resist.

Provided by Gina

Categories Breakfast Brunch Dessert

Total Time 70 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 12

Number Of Ingredients 16

Ingredients

6 tablespoons white whole wheat flour
6 tablespoons all purpose flour
1/4 cup light brown sugar (not packed)
3 tablespoons cornstarch
2 teaspoons grated lemon zest
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
4 tablespoons unsalted butter (cut into bits and chilled)
1 tablespoons 0% Greek yogurt
1/3 cup honey
3 large eggs (lightly beaten)
2 tablespoons white whole wheat flour
1/8 teaspoon kosher salt
1 teaspoon grated lemon zest
5 tablespoons fresh lemon juice
1 tablespoon powdered sugar (for dusting on top)

Steps:

Preheat the oven to 350F.
Prepare an 8-inch square glass or ceramic baking dish pan by lightly spraying the inside with baking spray.
Make a sling: Cut 2 sheets of parchment paper 15 x 15 inches each. Fold them in half so they are 7 1/2 x 15 inches, which will make them sturdier.
Line the pan with the 2 long sheets of parchment paper placed perpendicular to each other in the pan. This is so you can get the bars out after they are cooked, so don't skip this step. They should be long enough to hang over the sides to use as handles to lift out the baked lemon bars before cutting.
Spray the inside of the parchment with baking spray.
For the crust: In a food processor combine the flours, brown sugar, cornstarch, lemon zest, baking powder and salt and process until well combined.
Add the butter and yogurt to the flour mixture at once and pulse at least a dozen times before turning out into the prepared pan and pressing into an even layer and up the sides of the dish about 1/4-inch so the filling doesn't spill out.
Bake until evenly browned about 30 minutes. Shut the oven off and cool the crust on a metal rack for at least 20 minutes.
Once cooled, heat the oven to 325°F.
Prepare the filling in a medium bowl by whisking together the eggs, honey and lemon zest. Add the flour 1 tablespoon at a time, and the salt and mix well. (this is best to prepare just before baking)
Stir in the lemon juice and pour over the cooled crust.
Bake until filling is set, about 22 to 25 minutes.
Cool completely before lifting the bars out of the pan with the parchment. For best results, refrigerate overnight for a firmer topping.
Cut into 12 squares using a clean hot knife, clean in between slices.
Dust with confectioners sugar just before serving.

Nutrition Facts : ServingSize 1 bar, Calories 135 kcal, CarbohydrateContent 21 g, ProteinContent 3 g, FatContent 5 g, SaturatedFatContent 3 g, CholesterolContent 57 mg, SodiumContent 76 mg, FiberContent 0.5 g, SugarContent 12 g

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