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Lemon-BarsBecca from Thrice The Spice here with a recipe that I’ve been more than thrilled with & think you’ll love too. It has a perfect taste for the coming spring and summer months, and my husband didn’t even realize that it was a ‘healthier’ dessert until after he’d eaten his whole serving.  Then he promptly returned for seconds after hearing about what was in them, ha! I saw the original recipe in Clean Eating Magazine, though I did make several adaptions, including adding an extra egg to the topping to make sure it was nice and thick & creamy. The recipe calls for organic spelt flour, which is higher in protein & more nutrient dense, as lower in gluten than traditional wheat flour, but you could use whole wheat flour if that’s all you had.   I hope you’ll try this one, it makes such a great tasting, refreshing dessert!

Lemon Bars

1 cup & 2 Tablespoons organic spelt flour, divided
4 Tablespoons cold unsalted butter
7 Tablespoons organic pure cane sugar
2 large organic lemons (you’ll be using the zest from both of them, so I’d go organic if at all possible)
3 large eggs
1/2 teaspoon baking powder
tiny pinch sea salt

Preheat oven to 350. Spray an 8″ square baking dish with cooking spray. (I use a mister I fill with olive oil).

Either in a food processor, or with a pastry blender (like this) combine 1 cup spelt flour, butter, and 4 Tablespoons cane sugar until the butter is ‘cut’ into the flour, and it looks like cornmeal. Spoon this into your oiled baking dish, and firmly press into the bottom evenly. Bake approximately 12 minutes, or until edges begin to brown & fine cracks begin to appear on the surface.

Meanwhile, zest both lemons (yielding about 2 teaspoons) and juice them (yielding about 1/2 cup) into a large bowl. Add eggs, remaining 2 Tablespoons of spelt flour and 2 Tablespoons of cane sugar, baking powder, and salt. Whisk until well combined, and a nice golden yellow color, about 1 minute.

When crust is finished, remove from the oven and evenly pour lemon mixture over the top. Bake 12-14 minutes, or until top is set. Let cool completely before cutting into bars. Enjoy!!

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