Autumn Olive Lemon Bars Recipe
Ingredients
>> Crust:
>> 1 cup melted butter
>> 1/2 cup organic cane sugar
>> 2 tsp vanilla extract
>> 1/2 tsp sea salt
>> 2 cups plus 2 tbsp unbleached flour
>>
>> Filling:
>> 2 cups organic cane sugar
>> 6 tbsp unbleached flour
>> 6 large eggs
>> 1 cup fresh squeezed lemon juice (about 4 to 6 lemons)
>> 1/2 cup crushed autumn olive berries
Instructions
Preheat the oven to 325°F. Place a large piece of parchment paper in a 9×13 glass baking pan. Leave some of the parchment paper overhanging the sides of the baking dish. Set aside.
To make the crust, thoroughly mix the melted butter, sugar, vanilla extract, and salt in a medium bowl. Add the flour and make sure it is thoroughly blended. The dough will be thick. Press firmly into the prepared baking dish. Make sure it is even. Bake for 20 to 25 minutes or until the edges are lightly browned. Remove from the oven. Using a fork, carefully poke holes all over the warm crust (but not all the way through). Set aside.
To make the filling, sift the sugar and flour in a medium bowl. Whisk in the eggs. Add the lemon juice until completely combined, then stir in the autumn olive fruit.
Pour the filling over the warm crust. Bake for about 25 minutes or until the center is set (you'll know when the center does not jiggle).
Remove from the oven. Once cool, lift the parchment paper out of the pan using the overhang. Let it sit for at least one hour at room temperature, then place in the refrigerator for at least one hour until chilled. Serve chilled.
If desired, dust with confectioners’ sugar before serving.
Edible Trees and Shrubs in Recipe: Autumn Olive
Recipe Category: Desserts and Snacks
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