Back in college I bought this book on sale at the local bookstore called The Bed & Breakfast Cookbook by Martha W. Murphy. The recipes include all your favorite brunch recipes like eggs, pancakes, waffles, muffins, etc. I made a few recipes from the book, a Cinnamon Coffeecake and lemon bars. Back in college, I used to use a lot of sugar and no whole wheat.
Now I reduce the sugar in all of the recipes that I make and I think it helps the flavor of the other ingredients to shine. Lemon is one of my favorite flavors and our lemon tree is still producing a large amount of lemons so I decided that it was time to make a batch of lemon bars.
I decided that I would try to make the crust with half white whole wheat replacing half of the all purpose flour. I also ran out of regular sugar for the filling and had to use some powdered sugar. Somehow I ended up with 2 unopened bags of powdered sugar and no regular sugar. Ha!
Lemon Bars adapted from Bed and Breakfast Cookbook by Martha W. Murphy
1 cup butter
1/4 cup powdered sugar (confectioner's sugar), sifted
1 cup all purpose flour
1 cup white whole wheat flour
4 large eggs
1/4 cup sugar
1/4 cup powdered sugar (confectioner's sugar)
1/3 cup lemon juice
1/4 cup flour
1/2 tsp. baking powder
Preheat oven to 350 degrees F.
To make the crust:
Combine the flour, sugar and butter together thoroughly. You can use a fork. I used a pastry cutter. It helps if the butter is very soft, at room temperature. Pat into greased 9" X 13" pan. Bake at 350 degrees F for 15 to 25 minutes or until golden.
To make the filling:
Combine eggs, sugar and lemon juice and beat well. In a separate bowl mix other ingredients; add to egg mixture and combine well.
Pour over the baked crust. Return to oven and bake at 350 degree F for an additional 15 to 25 minutes.
Cool thoroughly on a rack, then cut into bars. Sprinkle generously with powdered sugar if you want.
The lemon bars were delicious! I thought the half whole wheat crust was tasty. The bars were good, but I would make more filling as I thought the ratio of filling to crust was a bit off. I might try to do twice the filling.