- 2 c. Flour + 1 TBSP
- 1 c. Butter (softened)
- 1/2 c. Powdered Sugar
- 4 Eggs + 1 egg white
- 1 tsp. Baking Powder
- 2 Tbsp Fresh Squeezed Lemon Juice
- 2 Tbsp Freshly Grated Lemon Peel
- 2 c. Sugar
- 1/4 c. Superfine Sugar
- Edible Flowers
Preheat oven to 350 degrees. In a bowl, mix 2 cups flour, 1 cup softened butter, and 1/2 cup powdered sugar until crumbly.
Lightly spray a 9x13 baking pan with non-stick cooking spray. Press dough evenly into pan, and bake for 20 minutes.
In another mixing bowl beat the 4 eggs. To the eggs add 1 Tbs flour, baking powder, lemon juice and grated lemon peel. Mix together and add 2 cups sugar.
Remove crust from oven, and pour egg mixture over top. Bake for 30 minutes. When toothpick test comes clean, remove from oven, let cool slightly, then place in the refrigerator to chill and set. This makes them much easier to cut in to squares. Lightly dust with powdered sugar and garnish with edible sugared flowers (recipe below).
To create edible sugared flowers it is best to either grow them yourself from seed, or buy flowers from an organic grower who does not use pesticides. We are using violas for this recipe
In a small bowl, beat 1 egg white until foamy. In another bowl, add your superfine sugar.
Gently brush both sides of flower with egg white. It is helpful to leave the stem a little longer for the next couple steps, and then just trim it down when you are ready to garnish your lemon bars.
Lightly dust both side of your flowers with sugar. If superfine sugar is unavailable at your store, you can easily run your granulated sugar through a food processor for a few pulses.
Gently lay your flowers on a baking rack to dry for about an hour, trim the stems and garnish.
Using a couple varieties of sugared flowers makes for a very pretty display on a cake stand. I also love serving these on clear plates with a pretty yellow gingham napkin to really make them stand out!
I tend to cut my bars on the bigger side because these are one of my favorite desserts! The thick shortbread crust with the sweet tangy lemon filling make these the perfect Summer dessert...I think you'll agree!
Preheat oven to 350 degrees. In a bowl, mix 2 cups flour, 1 cup softened butter, and 1/2 cup powdered sugar until crumbly.
Lightly spray a 9x13 baking pan with non-stick cooking spray. Press dough evenly into pan, and bake for 20 minutes.
In another mixing bowl beat the 4 eggs. To the eggs add 1 Tbs flour, baking powder, lemon juice and grated lemon peel. Mix together and add 2 cups sugar.
Remove crust from oven, and pour egg mixture over top. Bake for 30 minutes. When toothpick test comes clean, remove from oven, let cool slightly, then place in the refrigerator to chill and set. This makes them much easier to cut in to squares. Lightly dust with powdered sugar and garnish with edible sugared flowers (recipe below).
To create edible sugared flowers it is best to either grow them yourself from seed, or buy flowers from an organic grower who does not use pesticides. We are using violas for this recipe
In a small bowl, beat 1 egg white until foamy. In another bowl, add your superfine sugar.
Gently brush both sides of flower with egg white. It is helpful to leave the stem a little longer for the next couple steps, and then just trim it down when you are ready to garnish your lemon bars.
Lightly dust both side of your flowers with sugar. If superfine sugar is unavailable at your store, you can easily run your granulated sugar through a food processor for a few pulses.
Gently lay your flowers on a baking rack to dry for about an hour, trim the stems and garnish.
Using a couple varieties of sugared flowers makes for a very pretty display on a cake stand. I also love serving these on clear plates with a pretty yellow gingham napkin to really make them stand out!
I tend to cut my bars on the bigger side because these are one of my favorite desserts! The thick shortbread crust with the sweet tangy lemon filling make these the perfect Summer dessert...I think you'll agree!
