Lemon Bars with a Cornmeal Crust
Lemon Bars with a Cornmeal Crust are the perfect balance of tart and sweet, with a buttery, slightly nutty crust made with The Old Mill’s 1830 Grind Unbolted White Cornmeal. This recipe adds a delightful twist to the classic lemon bar by incorporating cornmeal for an added layer of texture and flavor. The soft, tangy filling is complemented by a golden crust, making each bite a treat. Whether you're making them for a special occasion or a simple afternoon snack, these lemon bars are sure to be a hit. Enjoy the fresh, bright flavors and the unique twist of cornmeal in this delicious dessert!
Lemon Bars with a Cornmeal Crust
Yield: 48 bars, about 2 ¼- by 1-inch
Ingredients
Crust
- 8 ounces (2 sticks) unsalted butter, at room temperature
- ½ cup confectioners' sugar
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cup 1830 Grind Unbolted White Cornmeal
Filling
- 3 cups granulated sugar
- ½ cup plus 1 tablespoon all-purpose flour
- 2 large or 3 medium lemons
- 6 large eggs
Topping
- 2 teaspoons confectioners sugar, for dusting
Instructions
- Place a rack in the center of the oven, and preheat the oven to 350 degrees. Set aside an ungreased metal 13- by 9-inch baking pan.
- For the crust, place the butter in the bowl of an electric mixer. Beat on low speed until the butter is creamed, about 1 minute. Add the sugar and salt, and blend until fluffy, 30 seconds. Turn off the mixer, and scrape down the sides of the bowl. Add half of the flour to the bowl, and blend on low until incorporated. Add the remaining flour and the cornmeal and blend until just combined, 15 to 20 seconds. Turn the dough into the pan, and with floured fingertips, press the dough evenly across the bottom of the pan. Prick the dough with a fork in 12 to 15 places (this lets steam escape when baking and the dough won't bubble). Place the pan in the oven and bake until it is lightly golden, 12 to 14 minutes. Remove the pan from the oven.
- For the filling and while the crust is baking, whisk together the sugar and the flour in a medium-size bowl. Set aside. Rinse and pat dry the lemons. Grate enough zest to yield 1 tablespoon zest, and set it aside. Cut the lemons in half and juice them to yield ½ cup plus 1 tablespoon fresh lemon juice. Add the lemon juice, zest, and eggs to the sugar and flour mixture, and beat with an electric mixer on low until just combined, but not frothy, about 1 minute. Pour the filling over the warm baked crust and return it to the oven.
- Bake until the center is set and the bars are lightly golden, about 28 to 32 minutes. Remove the pan, and place it on a rack to cool to room temperature, about 1 hour. Cut into bars. Dust with confectioners' sugar and serve.
Notes
- Add ½ cup fresh blueberries or raspberries to the filling mixture to give this recipe a fresh fruit flavor.
- For best slicing, freeze these before slicing. Also, these would ship well if baked in square pans and shipped uncut.