Ashley's Lemon Bars

Shortbread Base:

• 1-1/2  sticks (3/4 cup) Butter
• 2-1/2 cups Soft Wheat Flour
• 1/2 cup Sucanat w/ Honey
• 1/2 tsp. Salt

Cut butter into 1inch pieces. Combine all ingredients in a food processor and mix until mixture begins to form small lumps. Press mixture into a 13 x 9 x 2 inch baking pan. Bake shortbread in middle of oven at 350˚ until golden, about 20 minutes. While shortbread is baking, prepare topping.

Lemon Topping:

• 4 Large Eggs
• 1-1/2 cups Sucanat w/ Honey
• 1/2 cup Lemon Juice
• 2/3 cup Soft Wheat Flour

In a bowl, whisk together eggs and sucanat w/ honey until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300˚ and bake in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep covered and chilled about 3 days.        

Ashley McCord - Canton, GA