Dandelion Lemon Bars: Refreshing Spring Delight to Savor

Enjoy Dandelion Lemon Bars, a delightful twist on classic lemon bars combining fresh lemons and dandelion petals for a vibrant dessert experience.

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Prep Time 30

Cook Time 45

Cooling Time 2

Total Time 3 15

Servings: 12 bars

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shortbread Base

2 cups all-purpose flour or gluten-free blend
1/2 cup sugar coconut sugar for lower glycemic option
1/4 teaspoon salt sea salt or kosher salt
1 cup unsalted butter very cold

For the Filling

3 large eggs flax eggs or chia eggs for egg-free version
1/4 cup lemon zest from fresh lemons
1/2 cup lemon juice fresh is best
1 teaspoon vanilla extract pure vanilla extract
1 cup fresh dandelion blossoms ensure pesticide-free

Optional Toppings

Equipment

9" x 13" baking pan
Mixing bowls
Whisk
pastry cutter

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9" x 13" baking pan.
In a bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse meal.
Press the dough into the prepared pan and bake for 20 minutes until edges are golden.
In another bowl, whisk together sugar and flour, then add eggs, lemon zest, lemon juice, and vanilla.
Pour the filling over the crust and bake for an additional 20 to 25 minutes until set.
Allow to cool for about 30 minutes then refrigerate for at least 2 hours.
Dust with powdered sugar and optional dandelion petals before slicing into squares.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 65mgPotassium: 70mgSugar: 10gVitamin A: 1IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

Best served chilled after dusting with powdered sugar and garnished with dandelion petals. Perfect for spring gatherings.

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