Prep Time: 15 minutes
Bake Time: 40 minutes
Makes 16 bars
Calories: 168 per bar
Source: What Chefs Feed Their Kids
Ingredients
- 1/2 cup butter, melted
- 1 1/4 cups flour, divided
- pinch of salt
- 1/2 cup sugar
- 1/2 tsp baking powder
- 2 eggs, slightly beaten
- 3/4 cup honey
- 2 tsp lemon zest
- 5 tbsp fresh lemon juice
- icing sugar
Directions
- Preheat oven to 350.
- To make the crust, combine the melted butter with 1 cup of the flour, salt and sugar and mix until a dough forms.
- Press dough into an 8-inch baking pan, leaving a thicker edge to contain the filling.
- Bake until lightly browned, about 18 minutes.
- In the meantime, mix together the remaining 1/4 cup of flour and the baking powder.
- Separately, beat together the eggs, honey, lemon zest and lemon juice.
- Whisk the egg mixture into the flour mixture until combined.
- Pour into the crust and bake 20-25 minutes more, until filling is set.
- Allow to cool completely before dusting with icing sugar.
The first time I made these, they were quite good, but the second time, the crust was quite hard to cut through, though they still tasted good. This recipe comes from Joan's on Third in Los Angeles - I wonder what they charge for them if you walk into their shop? I use the zest of an entire lemon when making these, then use the juice of the same lemon (usually about 3 tbsp) and then top up to the required 5 tbsp of lemon juice with the bottled stuff. These can be baked and then frozen for later; just store them between layers of parchment or wax paper.
