Last Updated on January 23, 2026 by Michelle

Lemon desserts are always a hit in my house, but these delicious Lemon Bars, made with fresh milled einkorn flour and fresh squeezed are on the top of the list.

Lemon Bars With Fresh Flour

INGREDIENTS

2 ½ cups (250 g) einkorn flour, divided

1 cup butter, cubed

2 ½ cups sugar, divided

2 teaspoons vanilla extract

½ teaspoon salt

6 large eggs

1 cup lemon juice (about 4 lemons)

Confectioner’s sugar for dusting (optional)

DIRECTIONS

Preheat oven to 325 and line a 9×13 pan with a piece of parchment paper large enough to allow you to lift the baked bars out of the pan with the paper when they’re done.
Add butter, ½ cup of the sugar, vanilla extract, and salt to mixing bowl and combine. Remove 6 TB of flour and set aside. Add the rest of the flour to your mixing bowl and mix again.
Press the dough into your prepared pan. No need for it to be “pretty” (the dough will be thick and hard to spread out), but try to get it spread out evenly.
Bake until the edges are very lightly brown, about 20 minutes.
While crust is baking, mix your filling ingredients: Mix the remaining 2 cups of sugar and 6 TB of flour. Whisk in eggs and lemon juice.
After removing crust from the oven, use a fork to gently poke holes all around the top of the crust (being careful to not let the fork press all the way through).
Pour lemon filling over warm crust and place back in the oven for another 22-25 minutes. You know your bars are done when the center doesn’t jiggle with a light shake of the pan.
Remove from oven and let cool at room temperature for an hour or so then refrigerate for an additional hour or two before cutting and serving. I like to dust with confectioners sugar before serving.

Notes about baking Lemon Bars with fresh einkorn flour

Because I use coconut sugar for all the sugar in this recipe, it doesn’t turn out as “pretty” as if I used lighter-colored cane sugar. If I did, you would notice a color difference in the crust and the filling and the filling would be a much brighter yellow color. But I love the flavor of the earthier coconut sugar in this recipe. (By the way, coconut sugar is made from nectar from the coconut tree blooms… it’s delicious and tastes nothing like coconut.) It really gives the lemon a perfect tartness.
Don’t be tempted to scrimp on the sugar in this recipe. The sugar works in tandem with the eggs to make the filling set well. If you scrimp on your sugar, your filling will be watery. (But using coconut sugar reduces the sweetness and makes your bars slightly more tart tasting.)
Feel free to use store-bought lemon juice for this recipe, but if you can get your hands on fresh lemons, the flavor is amazing… you’ll definitely be glad you did. My lemon tree was in full production mode this month, so these lemon bars were made with just-picked fresh-squeezed lemon juice on the coldest day in January in New England. Needless to say, they were extra delicious.

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Lemon Bars with Fresh Flour

Ingredients

2 ½ cups 250 g einkorn flour, divided
1 cup butter cubed
2 ½ cups sugar divided
2 teaspoons vanilla extract
½ teaspoon salt
6 large eggs
1 cup lemon juice about 4 lemons
Confectioner’s sugar for dusting optional

Instructions

Preheat oven to 325 and line a 9x13 pan with a piece of parchment paper large enough to allow you to lift the baked bars out of the pan with the paper when they’re done.
Add butter, ½ cup of the sugar, vanilla extract, and salt to mixing bowl and combine. Remove 6 TB of flour and set aside. Add the rest of the flour to your mixing bowl and mix again.
Press the dough into your prepared pan. No need for it to be “pretty” (the dough will be thick and hard to spread out), but try to get it spread out evenly.
Bake until the edges are very lightly brown, about 20 minutes.
While crust is baking, mix your filling ingredients: Mix the remaining 2 cups of sugar and 6 TB of flour. Whisk in eggs and lemon juice.
After removing crust from the oven, use a fork to gently poke holes all around the top of the crust (being careful to not let the fork press all the way through).
Pour lemon filling over warm crust and place back in the oven for another 22-25 minutes. You know your bars are done when the center doesn’t jiggle with a light shake of the pan.
Remove from oven and let cool at room temperature for an hour or so then refrigerate for an additional hour or two before cutting and serving. I like to dust with confectioners sugar before serving.

Notes

Because I use coconut sugar for all the sugar in this recipe, it doesn’t turn out as “pretty” as if I used lighter-colored cane sugar. If I did, you would notice a color difference in the crust and the filling and the filling would be a much brighter yellow color. But I love the flavor of the earthier coconut sugar in this recipe. It really gives the lemon a perfect tartness.
Don’t be tempted to scrimp on the sugar in this recipe. The sugar works in tandem with the eggs to make the filling set well. If you scrimp on your sugar, your filling will be watery. (But using coconut sugar reduces the sweetness and makes your bars slightly more tart tasting.)
Feel free to use store-bought lemon juice for this recipe, but if you can get your hands on fresh lemons, the flavor is amazing… you’ll definitely be glad you did.