‘Tis the Season For Lemons

With November rolling in, the lemon trees on the Farm are finally showing some promise. We can’t really take the credit—they do their thing, and we do ours. Every so often we remember to toss them a little extra nourishment, but mostly we’ve learned to just be grateful for whatever they choose to give us.

We try to eat pretty healthy around here, but we definitely have a soft spot for something sweet. So, here’s our favorite Lemon Bar recipe. Fair warning: when you’re making the crust, it’s going to look like a total flop—just a pile of powder. Trust the process, keep going, and it’ll come together into something perfectly, tangy-sweet, and delicious. 🍋

Tangy-Sweet Lemon Bars

For the Crust:

• 125 g (1 cup) flour **

• 38 g (1/3 cup) powdered sugar

• 1/8 cup cornstarch

• 1/4 teaspoon salt

• 6 Tbsp cool butter, cut in 1” pieces

  ** To make Gluten-Free, use King Arthur’s 1-to-1 flour

  For the Filling:

• 3 eggs

• 1 cup sugar

• 3 Tbsp flour **

• Pinch of salt

• 1/2 Tbsp lemon zest

• 1/2 cup lemon juice

• 1/4 cup milk

Preheat oven to 350 degrees.

Lightly grease foiled 8 x 8 pan.

Whisk the flour, sugar, cornstarch & salt in the Crust. Cut in butter. Sprinkle in pan & press. Refrigerate 15-30 minutes. Bake 20 minutes.

Meanwhile, whisk the eggs, sugar, flour & salt in the Filling. Stir in the zest, juice & milk to just combines. Pour on warm crust.

Reduce oven to 325 degrees & bake 20 minutes, firm to touch. Cool. Sprinkle with powdered sugar.

Enjoy!