Amazing Lemon Bars Made With Fresh Milled Flour
Lemon Bars made with fresh milled flour are truly a special treat! I am not sure why it took me so long to try making these! They are actually quite simple, and pretty hard to mess up. Also, this lemon bar recipe is pretty adaptable, and has some wiggle room for creativity! I haven’t stopped thinking about all the different flavors I could use for each season. Let’s make some Lemon bars together today!
What Is So Amazing About A Lemon Bar Made With Fresh Milled Flour?
Firstly, this lemon bar recipe is super easy, and it comes together so quickly, aside from the cooling time. But, it can be made the day before you want to serve it, because the next day these flavors are even more delicious! The shortbread style crust balances out the sweetness along with the soft tart lemon curd. The flavors continue to develop the next day!
Do I Have To Temper The Eggs?
No, that is one great thing about this recipe is it doesn’t require you to temper the eggs. This just gets mixed up, and tossed in the oven to bake! This is a great recipe to use while egg season is in full swing, because it will use a lot of eggs! And, it is so worth it!
Do I Have To Use Fresh Lemon Juice?
Yes, the lemon juice is the star of the show! You don’t want to skimp out on the fresh lemon juice and use bottled, it just won’t be the same! If lemons aren’t in season, try it with an alternative citrus fruit. I have some ideas below.
What If I Don’t Like Or Have Any Lemons?
Never fear, this recipe can be adapted to your taste! Try it with all sorts of different juices! I can’t wait to start adapting this recipe, and coming out with all kinds of seasonal quick desserts! Try it with these fresh juices!
- Lime juice, and a graham cracker crust, a little play on key lime pie.
- Grapefruit juice or Pomelo Juice.
- Any variety of Orange, tangerine, or even blood orange juice, just decrease the sugar by a bit.
- Coconut Cream with Shaved Coconut!
- I for sure need to get started on a Pumpkin Bar Recipe as well!
- Also, I think playing with non fruit flavors like chocolate ganache sounds amazing. (While we are waiting for this recipe to come out, checkout my Brown Butter Brownies video HERE to fill that chocolate craving!)
What If The Lemon Flavor Is Too Intense?
If you don’t like a super intense lemon flavor, then I have a tip for you. To make the lemon not so intense, but still super delicious, just use 1 TBSP of lemon zest, and 1/2 cup of fresh lemon juice, then add 1/2 cup of water to the juice. So that the total liquid is 1 cup (half juice and half water.)
What Can I Make That Uses A Lot Of Eggs?
This Lemon Bar Dessert Recipe is the perfect recipe to make when you are overloaded with eggs! When egg laying season is in full swing, this Lemon Bar uses 8 whole eggs! And, the results are a perfectly balanced, sweet & tangy crowd pleasing dessert! Also, since this Lemon Bar Recipe is made with fresh milled flour, all the nutrients remain in the flour!
Ingredients To Make Lemon Bars With Fresh Milled Flour
- 3&1/2 cup fresh milled soft flour 420g, divided (I milled about 2&1/4 cups of soft white wheat berries to get this flour amount.)
- 2/3 cups powdered sugar 65g
- 1/2 tsp salt
- 3/4 cup butter, melted 170g
- 1-3 TBSP lemon zest, go by your taste preference. (I use about 3 smallish lemons for the zest.)
- 3 cups sugar 600g
- 8 eggs, room temperature.
- 1 cup of fresh lemon juice 230g
- More Powdered Sugar for dusting the top
Instructions To Make Fresh Milled Flour Lemon Bars
Make The Shortbread Crust
- Firstly, Mill The Flour
- Preheat oven to 350*F
- Line a 9×13 baking dish with parchment paper.
- In a stand mixer, mix together 330g of the flour (2&3/4 cups), powdered sugar, and salt.
- Then, Pour the melted butter over the flour mixture. Mix until all combined, and no more dry flour is showing.
- Pour the shortbread crust dough onto your lined baking sheet. It will be very crumbly like gravel here. If there is any dry flour still left melt a little more butter and pour over it until there is no dry flour left..
- Press the dough into the pan, trying to make it flat and even in the bottom of the lined pan.
- Bake the crust for about 20 minutes, or until it is set and is a light golden color.
- While the crust is baking, rinse out the mixing bowl.
Make The Lemon Bar Filling
- Then, to the same bowl, add the sugar and lemon zest. Mix to incorporate, you are making fragrant lemon sugar! Smell it, I promise it is amazing!
- Next, add the remaining flour amount 90g (3/4 cup) to the lemon sugar you made. Mix to combine.
- Pour in the fresh lemon juice, and add the eggs. Mix until incorporated, and the eggs are all cohesive with the rest of the ingredients, and not separated.
- Once the crust is done baking, pour this lemon curd mixture on the warm crust.
- Bake at the same 350*F temperature for 25 minutes. If your oven bakes unevenly, then turn the lemon bars halfway through to allow for even baking.
- Remove from oven, and allow to cool at room temperature for about 1 hour. Then, put in the fridge to cool completely. At least 2 hours. The flavors get better the next day even!
- Dust the top with a little powdered sugar to your liking, and cut into squares. Cutting Tip: Cut when it is cold, because it will loosen up the longer it sits at room temperature. Also, if you clean, then wet your knife after each slice with a little warm water it will slice much nicer.
How To Store Fresh Milled Flour Lemon Bars
So, to Store these fresh milled flour lemon bars, cover, and keep in the fridge for up to 7 days. I doubt there would be any left after that! This recipe doesn’t freeze very well, but if you are looking to make a smaller amount, then you can half the recipe, and make in an 8×8 pan instead. Enjoy the taste of summer!
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Lemon Bars Made With Fresh Milled Flour
Ingredients
- 3 &1/2 cup fresh milled soft flour 420g divided (I milled about 2&1/4 cups of soft white wheat berries to get this flour amount.)
- 2/3 cups powdered sugar 65g
- 1/2 tsp salt
- 3/4 cup butter melted 170g
- 1-3 TBSP lemon zest go by your taste preference. (I use about 3 smallish lemons for the zest.)
- 3 cups sugar 600g
- 8 eggs room temperature.
- 1 cup of fresh lemon juice 230g
- More Powdered Sugar for dusting the top
Instructions
- Firstly, Mill The Flour
- Preheat oven to 350*F
- Line a 9×13 baking dish with parchment paper.
- In a stand mixer, mix together 330g of the flour (2&3/4 cups), powdered sugar, and salt.
- Then, Pour the melted butter over the flour mixture. Mix until all combined, and no more dry flour is showing.
- Pour the shortbread crust dough onto your lined baking sheet. It will be very crumbly like gravel here. If there is any dry flour still left melt a little more butter and pour over it until there is no dry flour left..
- Press the dough into the pan, trying to make it flat and even in the bottom of the lined pan.
- Bake the crust for about 20 minutes, or until it is set and is a light golden color.
- While the crust is baking, rinse out the mixing bowl.
- Then, to the same bowl, add the sugar and lemon zest. Mix to incorporate, you are making fragrant lemon sugar! Smell it, I promise it is amazing!
- Next, add the remaining flour amount 90g (3/4 cup) to the lemon sugar you made. Mix to combine.
- Pour in the fresh lemon juice, and add the eggs. Mix until incorporated, and the eggs are all cohesive with the rest of the ingredients, and not separated.
- Once the crust is done baking, pour this lemon curd mixture on the warm crust.
- Bake at the same 350*F temperature for 25 minutes. If your oven bakes unevenly, then turn the lemon bars halfway through to allow for even baking.
- Remove from oven, and allow to cool at room temperature for about 1 hour. Then, put in the fridge to cool completely. At least 2 hours. The flavors get better the next day even!
- Dust the top with a little powdered sugar to your liking, and cut into squares. Cutting Tip: Cut when it is cold, because it will loosen up the longer it sits at room temperature. Also, if you clean, then wet your knife after each slice with a little warm water it will slice much nicer.
Video
Notes
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I’m 80 years old. Have been making lemon bars for ever. I’m new to milling my flour. These are with out a doubt the best I’ve ever made or eaten!!
I am so happy to hear that! They are pretty scrumptious!
I made in a 12×12 pan because I couldn’t find my 9×13. I’m excited to try these!!
Yay! I haven’t tried in that size pan, how did it go?
Made these 2-3 times already ❤️ simple and almost impossible to ruin. Felt like as a beginner it was easy to follow and delicious 🤤
Yay! So happy to hear they were a hit! We love these in the spring and summer! That fresh lemon taste, ahhh yum! Thanks so much!