Whenever you attend wedding receptions, bridal showers or some other type of gathering where food is served, you may see the classic "Lemon Bars" on the food trays. This long-time favorite contains the shortbread crust, topped with a lemon mixture, which is then baked. To finish, they are typically dusted with confectioner's sugar. There are many recipes for this cookie, which has been around for quite a long time.
Would you like a variation on a theme? Let's flavor these with honey and make "Lemon-Honey Squares". This is very much like the classic bar cookie we're all familiar with except these are flavored and sweetened with honey, along with coconut. Honey and lemon go together very well and this is no exception. In the event that you are planning to bake something and discover you're either low on sugar or completely out of it, and don't want to trek to the grocery to get it, open a jar of honey and you'll be on your way!
Like most recipes for this cookie, you make a shortbread crust. Margarine will work fine in this cookie, but go with butter and you'll taste a remarkable difference. The filling consists of eggs, honey, butter, lemon juice and lemon peel. This is all cooked together until thick and poured over the crust, to which now it goes into the oven. This bakes for 30 minutes until the filling has set. Since these are rich, you'll want to cut them into small squares. They can be removed from the pan and stored in a covered container or left in the pan and removed as they're eaten. With a hot cup of coffee or tea, these make a welcome snack!
In case you're looking for something chocolate in a bar cookie, not too long ago I shared a recipe for "Congo Squares", which are full of chocolate chips and nuts. To get this recipe, follow this link:
Enjoy this luscious combination of lemon and honey in this special bar cookie!
- 1 cup sugar
- 2-1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 2 sticks butter
- 1 cup flaked coconut
- 1 cup honey
- 2 tablespoons butter
- 1/4 cup lemon juice
- 1 teaspoon grated lemon peel
- 3 eggs, beaten
Preheat oven to 350 degrees. In a mixing bowl, combine sugar, flour salt, 2 sticks butter and coconut. Mix well. Pat 2/3 of this mixture into an ungreased 9 inch square pan and set aside.
In a small saucepan, combine honey, 2 tablespoons butter, lemon juice, lemon peel and the eggs. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and allow to cool. Spread this mixture over dough in the pan. Crumble remaining dough on top. Bake for 30 minutes. Cut into small squares and cool on a cake rack. Yield: about 24 squares.