Lemon Bars with Brown Sugar Crust
These lemon bars have a brown sugar crust that is different from the normal shortbread but still very appealing!
Classic lemon bars are one of my favorite desserts. There is a vendor at the farmers’ market I frequent that sells them and I always leave with one in my stomach. When I saw this recipe for Lemon Bars with Brown Sugar Crust in Vegetarian Times, I knew I wanted to try this twist. The addition of brown sugar makes the crust chewier with toffee notes. It was a really nice change of pace but I will always have a special place in my heart for the classic shortbread bottom.
Just like the GIF above, these bars were gone in an instant. I don’t think that they even made it until the next day. I seriously ate at least five of these after they were done in the oven. Gooey lemon curd is my weakness and I could eat it by the spoonful.
I gave the 5 or so bars that I didn’t devour to Joe’s parents. Sharing is caring, right? It was more like: “Take these away from me before I fall into a deep yet mouth-watering sugar coma.”
You know the seasons are changing when you can’t find certain produce in stores. I can barely find a pomegranate, which is really irritating because I have a recipe in mind.
Spring still seems so far away in the North East with threats of snow looming over New York. The temperature does not seem to be warming up and my poor hands and feet are always freezing. I long for sunshine and warmth. Please, tell me it won’t be long now?
The brown sugar crust is a nice addition and twist to the classic lemon bar recipe with shortbread crust we all know and love.
Prep Time: 15 min
Cook Time: 50 min
Total Time: 1 hour 05 min
6 Tbs. unsalted butter, melted, and then cooled to room temperature
¼ cup packed light brown sugar
1 tsp. finely grated organic lemon zest
½ tsp. kosher salt
1 cup all-purpose flour
¾ cup plus 1 Tbs. sugar
½ cup lemon juice
3 Tbs. mild-flavored honey
½ tsp. vanilla extract
¼ tsp. kosher salt
3 large eggs, at room temperature
3 Tbs. all-purpose flour
For Recipe Directions visit Vegetarian Times
Vegetarian Times December 2013 p.65
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