Summer seriously screams for something light and citrus. It calls for something cool and easy. With the summer picnics, gatherings and outdoor events coming, we thought we'd share our thick and delicious twist on a lemon bar. The buttery crust topped with just the right amount of thick lemon filling will hit the spot in so many ways! This is a home baker's recipe using our new Kamut® Khorasan Wheat all-purpose flour.
Summer Lemon Citrus Bars
Yield 36 bars
2 cups Panhandle Kamut® Khorasan Wheat all-purpose flour
1 cup powdered sugar
3/4 cup butter
1 1/4 cup sugar
3 tablespoons Panhandle Kamut® Khorasan Wheat all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs, beaten
1/2 cup freshly squeezed lemon juice (1-2 lemons)
1/4 cup freshly squeezed orange juice (1 orange)
1/4 cup melted butter
2 tsp. grated lemon peel
1 tsp. grated orange peel
Directions: Heat oven to 350°F with oven rack in middle. Lightly spray the bottom of a 13 by 9 -inch baking pan with non-stick cooking spray.
Crust: Mix flour and powdered sugar in a medium bowl. Cut in the butter with a pastry blender until mixture resembles coarse crumbs with some pea-sized pieces. Press crust evenly in bottom and slightly up sides of baking pan. Bake 20-25 minutes or until edges begin to brown. Reduce heat to 325°F.
Filling: Combine sugar, flour, baking powder, and salt in medium bowl. Beat in eggs using a wire whisk. When smooth, stir in lemon juice, orange juice, butter, lemon peel and orange peel and mix well. Pour over hot crust. Bake 20-25 minutes or until filling is set in the center and a knife comes out clean, although it will still be wet. Cool on a wire cooling rack to room temperature. Sprinkle with additional powdered sugar if desired.