Jamie says: Kathryn and I hosted a Welcome Back party at our place. For the event, I made Lemon Bars. I would say 99 times out of 100, I am a chocolate dessert fan, but for some reason, every once in a blue moon, I crave something completely random i.e. lemon bars. I had been thinking about them for a bit, so I decided to make my first batch. I modified the Double-lemon bars recipe from The bon appetit fast easy and fresh cookbook by Barbara Fairchild.
- 2 sticks (1 cup) Smart Balance 50/50 butter blend omega-3, room temperature
- 2/3 cup Publix confectioners powdered sugar plus extra for dusting
- 1 1/4 cup Publix all-purpose flour, divided
- 1 cup King Arthur 100% organic whole wheat flour
- 2 cups Publix sugar
- 4 4-Grain omega-3 large eggs
- 1/4 cup grated lemon peel (from about 5 large lemons)
- 7 tablespoons lemon juice and pulp (from about 4 of the 5 large lemons)
- 1 tsp Rumford baking powder
- Preheat oven to 350°F. Use an electric mixer to beat butter in a large bowl until fluffy. Beat in powdered sugar. Beat in 1 cup all-purpose flour and then whole wheat flour until moist clumps form. Spray a 13x9x2 inch baking pan (i.e. Pyrex) with PAM no-stick cooking spray. Press dough into bottom of pan using a fork. Bake for 20 minutes, until crust is lightly golden.
- Meanwhile, in a medium bowl, beat sugar and egg until blended. Wash lemons and grate 1/4 cup of lemon peel; set aside. Cut lemons in half and scrape 7 tablespoons-worth of pulp and juice from lemons. Add juice/pulp to egg mixture and beat. Beat in lemon peel and baking powder. Beat in remaining 1/4 cup flour to complete lemon filling.
- Pour lemon filling over hot crust in baking pan. Bake until filling begins to brown and sets in center, about 20 minutes. Cool completely.
- Cut into 24 bars and place on a serving plate. Dust with additional powdered sugar. Serves: 24. Enjoy!
I asked my guests if they would “want to be famous (or almost)” by sharing their thoughts about the lemon bars. Here they are:
“Lemon bars…zesty, fresh flavor. Adds a lovely fresh burst to a summer day.” -Coral
“Most lemon bars are bland and taste the same, but these had a nice, strong flavor and chunky texture in the filling. Loved them!” -April McDavid
“Amazing… I loved the tangy flavor :)” -Abby Garner
“Very delicious…not too much lemon.” -Amy
“I accidentally inhaled the powdered sugar before I was expecting had a coughing fit, but other than that they are wonderful!” -Laura Kubitz
“Tangy!” -Amaya Kolkgrni
- Nutrition note: Try substituting half of the all-purpose flour in a recipe with whole wheat flour. (I don’t think my guests even realized I made this substitution.) The wheat kernel contains three parts- the bran, germ, and endosperm. The bran contains fiber, B vitamins, and minerals. The germ contains antioxidants, B vitamins, vitamin E, and healthy fats. The endosperm contains carbohydrates and protein. A processed grain (i.e. all-purpose flour) contains only the endosperm- the bran and the germ (the most nutritious parts) have been removed. A whole grain (i.e. whole wheat flour) contains all three parts.