Lip Smackin’ Lemon Bars

• 

  Sweet Shortbread Base

  • 3/4 cups icing sugar (175 mL)
  • 1 cup all purpose flour (250 mL)
  • 3/4 cups ground almonds (175 mL)
  • 1/2 tsp baking powder (2 mL)
  • 1/4 tsp salt (1 mL)
  • 2/3 cups canola oil (150 mL)

  Lemon Layer

  • 1 1/3 cups sugar (325 mL)
  • 2 Tbsp flour (30 mL)
  • 1 tsp baking powder (5 mL)
  • 4 eggs (4)
  • 1 Tbsp lemon zest, about 2 lemons (15 mL)
  • 1/2 cup lemon juice (125 mL)
  • 1-2 Tbsp powdered sugar (15-30 mL) (optional)

   

• 

  Sweet Shortbread Base

  1. Mix dry ingredients together in large mixing bowl. Stir well. Add canola oil all at once. Using fingers, mix ingredients until dough is the consistency of peas. Pat into a greased 9×13” (22×33 cm) pan. Bake at 350°F (180°C) for 8-10 minutes. Remove from oven and immediately continue with lemon layer directions.

  Lemon Layer

  1. Whisk all ingredients together until well blended. Pour over hot base and return to oven for 15-20 minutes.
  2. Let cool, then top with powdered sugar.

   

  Try These Flavour Combinations!

  Lemon Coconut: 

  1. Add 1/2 cup shredded coconut (125 mL) and 1/2 tsp coconut extract (2 mL) to lemon layer mixture.

  Lemon Lavender: 

  1. Pulse 1 1/2 tsp culinary lavender (7 mL) with 1 1/3 cups white sugar (325 mL) in food processor until well blended. Replace white sugar in recipe with lavender sugar.

   

Nutritional Analysis

Serving Size

1 square

Servings

24

Calories

167

Total Fat

8.5 g

Saturated Fat

0.8 g

Cholesterol

32 mg

Sodium

54 mg

Carbohydrates

21.2 g

Fiber

0.6 g

Sugars

15.6 g

Protein

2.6 g

Potassium

23 mg

Related Recipes

Celebrate Sweet Shortbread Crust

This is our twist on a Sweet Shortbread Crust that you can use this holiday season.  It uses…