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lemon bars sprinkled with powdered sugar made with fresh milled flour

Classic Lemon Bars Made With Fresh Milled Flour

5 from 4 votes
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!
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Prep Time 15 minutes
Cook Time 50 minutes
Cool Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 bars (or more if cutting smaller)
Course: Dessert
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the oven to 325℉ and line a glass 9x13 pan with parchment paper.
For the Crust
  1. In a medium bowl mix the melted butter, sugar, vanilla, and salt together. Stir in the flour until completely combined.
  2. Press dough evenly into the prepared pan. Bake 22-25 minutes until edges are lightly golden. Remove from the oven.
  3. 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
  1. Stir the sugar, eggs, vanilla, and lemon juice until combined. Add flour and mix until combined.
  2. 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.)
  3. Remove and cool completely at room temperature for 2 hours on a cooling rack.
  4. Sprinkle with powdered sugar if desired. Serve at room temperature or chilled.