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Kamut lemon bars in squares served on a plate

Fresh Milled Kamut Lemon Bars

Healthy whole grain bars that are bursting with lemon and sweet that the whole family will enjoy!
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Prep Time 10 minutes
Cook Time 45 minutes
Course: Dessert, snacks
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. 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). 
  2. 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.
  3. Grease a 8x8 or 9x9 inch cake pan. Alternatively you can place a sheet of parchment paper in the bottom of the pan.
  4. 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!
  5. Preheat oven to 325. Place the crust in the freezer for 5 minutes or the fridge for 20-30 minutes while the oven preheats.
  6. Place in oven for 20 minutes to bake until golden brown. 
  7. 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. 
    Pouring lemon filling into crust for Kamut lemon bars
  8. Pour the filling on the hot crust and turn the oven up to 350. 
  9. 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. 
  10. Cover the pan and place in the fridge to store. Enjoy!

Notes

Note: white flour (all purpose flour) or whole grain flour can be replaced for the Kamut flour if desired.
A helpful trick for cutting lemon bars is to use a hot, wet and very sharp knife.  Also make sure the bars are completely chilled before cutting.