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.”
- 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
Amount Per Serving: Calories: 151 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 62mg Sodium: 168mg Carbohydrates: 19g Fiber: 0g Sugar: 9g Protein: 3g