Einkorn Lemon Bars

Bright and beautifully balanced, these einkorn lemon bars pair a tender shortbread crust with a fresh citrus filling. Special occasion-worthy while being easy enough to bake up “just because” when you’re craving a colorful treat. Use fresh lemon juice if you can to really maximize the citrus flavor. 

Makes: 16 small squares or 9 larger squares
Prep Time: 20 minutes 
Bake Time: 40-45 minutes
Total Time: 3 hours 

Instructions

1. Make the crust: Preheat the oven to 325°F. Butter an 8x8-inch pan and line the bottom and sides with parchment paper, leaving an overhang to lift your cooled bars out easily.
2. In a medium bowl, whisk together the flour, powdered sugar, and salt. Using your fingers or a fork and working quickly, incorporate the melted butter until it forms into a crumbly but cohesive dough.
3. Press the dough into and up the sides of the prepared 8x8-inch pan. Prick the bottom with a fork to allow steam to escape as it bakes.
4. Bake the crust partially until the bottoms and sides are just slightly golden, about 15 minutes.
5. While the crust bakes, make the lemon filling: whisk together the sugar, lemon juice, eggs, sifted flour, and lemon zest.  
6. Once the crust is done par-baking, pour the lemon filling into the pan and bake for 25-30 minutes, or until the center of the bars is set.
7. Cool completely at room temperature, about 2 hours. Then refrigerate bars until ready to serve. Bars are best served chilled.
8. To serve: Remove bars from pan by lifting up on the parchment overhang. Set on a flat surface and slice into squares. Dust with sifted powdered sugar.