Source: Clean Eating (modified by Aimee)
1 cup plus 4TB spelt flour
4 TB cold butter, cut into cubes
1/4 cup plus 3 TB brown sugar
3 eggs
3-4 lemons, zested and juiced (about 1/2 cup juice & 2 tsp zest)
1/2 tsp baking powder
pinch of salt
1. Preheat oven to 350. In food processor, combine 1 cup plus 2 TB spelt flour, butter, & 1/4 cup brown sugar; pulse until finely crumbled. Transfer to bowl & stir in 1 beaten egg. Press mixture into oiled 8 x 8 square baking dish. Bake 18 minutes or until edges begin to brown.
2. Meanwhile, in bowl combine lemon zest & juice, 2 eggs, 2 TB spelt flour, 3 TB brown sugar, baking powder, & salt. Whisk until well-combined. Pour lemon mixture evenly over top of baked crust. Bake until set, about 15 minutes. Let cool completely & cut into bars.
1 cup plus 4TB spelt flour
4 TB cold butter, cut into cubes
1/4 cup plus 3 TB brown sugar
3 eggs
3-4 lemons, zested and juiced (about 1/2 cup juice & 2 tsp zest)
1/2 tsp baking powder
pinch of salt
1. Preheat oven to 350. In food processor, combine 1 cup plus 2 TB spelt flour, butter, & 1/4 cup brown sugar; pulse until finely crumbled. Transfer to bowl & stir in 1 beaten egg. Press mixture into oiled 8 x 8 square baking dish. Bake 18 minutes or until edges begin to brown.
2. Meanwhile, in bowl combine lemon zest & juice, 2 eggs, 2 TB spelt flour, 3 TB brown sugar, baking powder, & salt. Whisk until well-combined. Pour lemon mixture evenly over top of baked crust. Bake until set, about 15 minutes. Let cool completely & cut into bars.
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