About the Recipe
an original For Good Granola recipe
A quick lemon filling adds just the right amount of tart to compliment the shortbread crust and crumble in these bars. We mix our Original Blend granola into the crumble to add another layer of flavor and awesome crunch.
1 cup butter, unsalted, cold and cut into 1/2-inch cubes
1 1/2 cup flour, all-purpose
2/3 cup confectioner’s sugar
1 t lemon zest
1 t vanilla bean paste (substitute 1:1 vanilla extract)
1/2 t salt
5 egg yolks
14 oz can sweetened condensed milk
1/2 cup lemon juice
1 t lemon zest
1/4 t lemon extract (optional)
Preheat oven to 350 degrees. Adjust oven rack to middle position. Line an 8x8 inch pan with a parchment sling and grease with non-stick cooking spray.
To a large bowl add butter, flour, sugar, zest, vanilla and salt. Using fingers, a pastry cutter (sometimes known as a pastry blender), or two forks – work together ingredients until you achieve a course crumble with all ingredients incorporated. Portion out about 1/4 of dough and set aside in a small bowl. Press remaining 3/4 of dough firmly and evenly into bottom of prepared pan. Bake for 20-25 minutes until firm and just golden around the edges.
While crust is baking, make filling. In a large bowl, whisk egg yolks. Add condensed milk and whisk until fully combined and no streaks remain. Add lemon juice, zest, and extract (if using) and whisk until fully combined. Set aside.
In bowl with remaining dough (1/4 of dough previously set aside), add 3/4 cup of granola and use fingers to combine.
Remove crust from oven and reduce oven temperature to 325 degrees. Pour lemon filling over crust and scatter granola crumble evenly over filling. Return pan to the oven and bake for 20-25 minutes until filling has set.
Cool in pan on wire rack. Transfer lemon bars to a cutting board using parchment sling. Cut into squares and sprinkle with additional granola. Serve or chill until ready for service. These bars are best stored in the refrigerator and served chilled.