These delicious kamut lemon bars are a perfect blend of sweet and tart. They are a great snack on a summer afternoon, for tea time treat during the cold winter months, or as a perfect dessert when company’s coming over!
The rich custard filling is brimming with irresistible lemon tang combined with the sweet for the perfect taste. Kamut Lemon Bars have a perfect mixture of smooth and creamy filling alongside the crunchy crust.
Why you should make Kamut lemon bars
- They are easy to make
- Kamut flour is healthier then regular white flour- it has not been genetically altered or tampered with.
- Lemon contains many health benefits as well.
- These bars are so irresistibly delicious and are a great sweet treat for so many different occasions.
- This recipe contains only wholesome ingredients.
What is Kamut?
Kamut it an ancient grain, also known as khorasan wheat; the grain of Egypt. It is easier to digest then regular whole wheat flour and has not been genetically altered. Kamut is also higher in protein and is easier for the body to digest. It is one of our favorite ancient grains out there available to us today. We use a grain mill and grind our own grain. I think it is very satisfying to have fresh flour and know that it has undergone very little commercial processing.
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Ingredients for Kamut lemon bars
Kamut flour: Freshly ground is always best
Unrefined sugar: White sugar is always a suitable replacement option but is not a healthy option. Unrefined sugar, coconut sugar, evaporated can juice and similar sugar replacements are healthier for you and much less harmful on the body
Butter: Use melted butter
Lemon zest: Or lemon peel. Both work to add lemon flavor and pizazz. Most lemon bar recipes typically call for lemon zest. I used peel since that’s what I had on hand
Cornstarch: Acts as a thickening and binding agent
Lemon essential oil or lemon flavor: Adding a few drops of either lemon addition is great for some additional flavor in the bar
Lemon juice: Some recipes recommend to use fresh others use bottled lemon juice with no noticeable difference
Eggs: Fresh is always better! In the recipe notes I list that an additional 1-2 egg yolks adds a bright yellow vibrance
Sea salt
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Recipe for Kamut lemon bars
Crust:
2/3 cup Kamut flour
1/4 cup (1/2 stick) butter, melted
1/2 cup unrefined sugar
1/4 tsp lemon peel (I used zest since that’s what I had on hand)
1 T cornstarch
Filling:
3 eggs (an additional 1-2 egg yolks adds great yellow color but is not necessary)
1/2 cup lemon juice
1 tsp lemon zest (I used lemon peel)
1/4 tsp lemon flavor or 4-6 drops lemon essential oil
1/2 cup unrefined sugar
1 T cornstarch
dash sea salt
Note: white flour (all purpose flour) or whole grain flour can be replaced for the Kamut flour if desired.
An additional 1-2 egg yolks adds great color to the bar!
Instructions how to make these delicious lemon bars
- Add all the crust ingredients to a food processor. (Or you can mix in a mixing bowl with a hand mixer or just a spoon, but it is ideal that the unrefined sugar be powdered slightly. You can do this separately in a food processor, seed grinder etc).
- Once crust is all mixed together it should come together and hold slightly. It needs to be wetter then just a crumb or sand resemblance.
- Grease a 8×8 or 9×9 inch cake pan. Alternatively you can place a sheet of parchment paper in the bottom of the pan.
- Press the crust mixture into the bottom of the pan and spread to the edges. Pro tip- a butter wrapper is perfect for pushing the dough around and not getting as much mess on your hands!
- Preheat oven to 325. Place the crust in the freezer for 5 minutes or the fridge for 20-30 minutes while the oven preheats.
- Place in oven for 20 minutes to bake until golden brown.
- To make the lemon filling, add the eggs, lemon juice, lemon zest, lemon flavor, unrefined sugar, cornstarch and salt to a bowl. Mix with a hand mixer or an immersion blender.
- Pour the filling on the hot crust and turn the oven up to 350.
- Return the pan to the oven and bake about 25 minutes. The top will still be a little soft and springy when you touch it. Remove from the oven and allow to cool to room temperature before placing in the fridge to cool.
- Cover the pan and place in the fridge to store.
What kind of lemon juice should you use to make lemon bars?
I prefer the stronger lemon flavor of fresh lemon juice, but using bottled lemon juice works just as fine and there is no negative effect from it.
How to serve these Lemon bars
These bars are great for keeping on hand for afternoon snacks, taking along on picnics, storing in the freezer for future use, or gifting to friends and neighbors. It is common to see lemon bars at a baby shower, bridal shower or birthday party.
How to store Kamut lemon bars
Store in an air-tight container, plastic bag, or large jar for up to one week. See below instructions for freezing these cookies.
Can you make this recipe with spelt flour?
I have not personally tried using spelt flour but I believe it should work just fine as a replacement option. I know many people that interchange whole-grain flours in recipes.
Can you use gluten-free flour in this recipe?
I have not tried this recipe with gluten free flour, almond flour, oat flour or similar.
Do Kamut lemon bars freeze well?
Yes. You can freeze them at any stage after baking. It is best to double wrap them in plastic wrap or whatever you are using, to help prevent freezer burn.
Helpful tricks to cutting your lemon bars:
It can be quite tricky to get a nice smooth cut in lemon bars. A hot, wet and very sharp knife can do the trick! Also make sure the bars are completely chilled before cutting.
F & Q-
Most likely it is because the bars were overcooked.
I prefer the stronger lemon flavor of fresh lemon juice, but using bottled lemon juice works just as fine and there is no negative effect from it.
Equipment needed:
food processor or hand mixer
measuring spoons
measuring cups
large glass measuring cup or bowl
Purchase your kamut grain here
Check out my other Kamut grain recipes!
Kamut lemon bars are one of my favorite desserts and I hope you will go to this recipe the next time you have a hunkering for something lemony, sweet and tart!
Let me know in the comments below if you make this recipe!
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Kamut Lemon Bars
Ingredients
Crust ingredients:
- 2/3 cup Kamut flour
- 1/2 stick (1/4 cup) butter, melted
- 1/2 cup unrefined sugar
- 1/4 tsp lemon peel
- 1 T cornstarch
Lemon filling:
- 3 eggs (an additional 1-2 egg yolks adds great yellow color but is not necessary)
- ½ cup lemon juice
- 1 tsp lemon zest (or peel)
- ¼ tsp lemon flavoring or 4-6 drops lemon essential oil (use more for a stronger lemon flavor)
- ½ cup unrefined sugar
- 1 T cornstarch
- dash sea salt
Instructions
- Add all ingredients to a food processor. (Or you can mix in a mixing bowl with a hand mixer or just a spoon but it is ideal that the unrefined sugar be powdered slightly. You can do this separately in a food processor, seed grinder etc).
- Once crust is all mixed together it should come together and hold slightly. It needs to be wetter then just a crumb or sand resemblance.
- Grease a 8×8 or 9×9 inch cake pan. Alternatively you can place a sheet of parchment paper in the bottom of the pan.
- Press the crust mixture into the bottom of the pan and spread to the edges. Pro tip- a butter wrapper is perfect for pushing the dough around and not getting as much mess on your hands!
- Preheat oven to 325. Place the crust in the freezer for 5 minutes or the fridge for 20-30 minutes while the oven preheats.
- Place in oven for 20 minutes to bake until golden brown.
- To make the lemon filling, add the eggs, lemon juice, lemon zest, lemon flavor, unrefined sugar, cornstarch and salt to a bowl. Mix with a hand mixer or an immersion blender.
- Pour the filling on the hot crust and turn the oven up to 350.
- Return the pan to the oven and bake about 25 minutes. The top will still be a little soft and springy when you touch it. Remove from the oven and allow to cool to room temperature before placing in the fridge to cool.
- Cover the pan and place in the fridge to store. Enjoy!
Notes
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
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