1 1/4cupssifted whole wheat flour divided into 1 cup and 1/4 cup
Lemon filling
4eggswell beaten
2cupsgranulated sugar
1/4+cupslemon juice
1-2lemonsdeseeded and very finely chopped in a food processor/blender or grated lemon rind from 1-2 lemons
Instructions
Shortbread crust
Preheat oven to 325 degrees F
Cream butter, powdered sugar and salt. Stir in 1 cup flour until well combined.
Press the mixture into the bottom of a 9x13 pan and bake at 325 degrees F for 25 minutes. I suggest using parchment paper to line the pan.The lemon filling will be added on top of the hot crust once it comes out of the oven.
Lemon filling
Cut the lemons into slices, remove seeds and blend in a food processor or blender with the lemon juice.
Mix the blended lemons/juice and granulated sugar. Beat the eggs in a separate bowl. Add the eggs to the lemon and sugar mix until well combined. Mix in the last 1/4 cup flour.
Take the crust out of the oven (it's been in for 25 minutes) and pour the filling onto the hot crust and put back in the oven for 30 minutes.
Allow to cool, possibly overnight.
Optional: Sprinkle the top of the lemon bars lightly with powdered sugar.
Cut into bars. They can be served at room temperature or refrigerated.
Notes
The pith and rind from the blended lemons makes these lemon bars especially tart. Go with just a rind if tartness is not your thing.