These classic lemon bars made with fresh milled flour are bursting with a bright lemon flavor! The sweetness balances the tartness of the lemon curd and both of those are balanced out with the buttery shortbread crust. Such a delight and a perfect dessert to share at your next picnic or gathering!
What You’ll Need To Make These Classic Lemon Bars Made With Fresh Milled Flour
For The Crust
Butter– You can use unsalted or salted. For the most part I always use salted in my recipes.
Sugar
Vanilla Extract
Salt
Fresh Milled Soft White Wheat Flour
For Lemon Curd Filling
Sugar
Fresh Milled Soft White Wheat Flour
Eggs
Lemon Juice– Fresh squeezed lemon juice is going to taste the BEST, but store-bought will work, too, and still taste great!
Powdered Sugar
How Many Lemons To Get 1 Cup of Juice?
This will vary, but according to Google, 1 medium lemon yields 2 1/2 to 3 tablespoons of juice. That means you’ll need 5-6 lemons for 1 cup of lemon juice.
How To Store These Lemon Bars For Later
These store great in the fridge up to a week. If you want to freeze them, leave the powdered sugar off and cut into squares, place on a baking sheet so they freeze individually for 1 hour, then individually wrap in plastic wrap or foil and put into freezer bag or container and freeze for up to 3 months.
When you’re ready to eat, thaw in the fridge and dust with powdered sugar before eating.
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2 Quart Glass Measuring Cup/Mixing Bowl
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Classic Lemon Bars Made With Fresh Milled Flour
Ingredients
Shortbread Crust
- 226 grams butter, melted (1 cup=2 sticks) salted or unsalted
- 100 grams sugar (1/2 cup)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 240 grams fresh milled soft white wheat flour (approx. 2 1/2 cups)
Lemon Curd Filling
- 400 grams sugar (2 cups)
- 48 grams fresh milled soft white wheat flour (approx. 1/2 cup)
- 6 eggs
- 1 cup lemon juice
- powdered sugar for dusting the top optional
Instructions
- Preheat the oven to 325℉ and line a glass 9×13 pan with parchment paper.
For the Crust
- In a medium bowl mix the melted butter, sugar, vanilla, and salt together. Stir in the flour until completely combined.
- Press dough evenly into the prepared pan. Bake 22-25 minutes until edges are lightly golden. Remove from the oven.
- Using a fork, poke the top of the crust while it's still warm, but NOT all the way through. (helps the filling stick to the crust) Set aside.
For Lemon Curd
- Stir the sugar, eggs, vanilla, and lemon juice until combined. Add flour and mix until combined.
- Pour lemon mixture over the warm crust and bake the bars for 24-26 minutes until the middle no longer jiggles. (This time may vary with different ovens.)
- Remove and cool completely at room temperature for 2 hours on a cooling rack.
- Sprinkle with powdered sugar if desired. Serve at room temperature or chilled.
MORE FRESH MILLED FLOUR RECIPES:
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