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Clean recipe · rawhoneyguide.com

Honey Lemon Bars: Tangy, Sweet Recipe (5 Variations)

Original recipe: rawhoneyguide.com

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Ingredients

  1. 1 cup all-purpose flour (crust)
  2. 1/4 cup powdered sugar (crust)
  3. 1/8 teaspoon salt (crust)
  4. 1/2 cup (1 stick) cold unsalted butter, cubed (crust)
  5. 3 large eggs (filling)
  6. 1/2 cup raw honey, acacia or clover (filling)
  7. 1/3 cup fresh lemon juice, about 3 lemons (filling)
  8. 1 tablespoon lemon zest (filling)
  9. 2 tablespoons all-purpose flour (filling)
  10. 1/4 teaspoon salt (filling)
  11. Powdered sugar for dusting

Instructions

  1. 1Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper. Pulse flour, powdered sugar, and salt in a food processor. Add cold butter and pulse until sandy. Press evenly into pan.
  2. 2Bake crust for 18-20 minutes until edges are light golden and center looks dry.
  3. 3While crust bakes, whisk eggs until smooth. Add honey, lemon juice, lemon zest, flour, and salt. Whisk until no lumps remain.
  4. 4Reduce oven to 325°F. Pour filling onto hot crust. Bake 20-25 minutes until filling is set but jiggles slightly in the center.
  5. 5Cool 30 minutes at room temperature, then refrigerate at least 2 hours until firm.
  6. 6Lift out with parchment, cut into 16 squares, and dust with powdered sugar before serving.