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–+ servings
Dandelion Lemon Bars

Dandelion Lemon Bars for a Fresh, Springtime Delight

Delight in these Dandelion Lemon Bars, a unique dessert that balances tart lemon and floral dandelion notes.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 4 hours
Total Time 5 hours
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Base
  • 2 cups flour Use gluten-free flour for a gluten-free version.
  • 1/2 cup sugar Substitute with coconut sugar for a less refined option.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 cup unsalted butter, very cold, cut into small cubes Can use vegan butter as a dairy alternative.
For the Lemon Filling
  • 1 1/2 cups sugar Sweetens the lemon filling.
  • 1/4 cup flour Provides slight thickness to the filling.
  • 4 large eggs Acts as a binder, creating a custard-like texture.
  • Zest of four lemons Adds aromatic citrus flavor.
  • 3/4 cup lemon juice About 4 lemons, major contributor to tartness.
  • 1 teaspoon vanilla extract Introduces warm undertones.
  • 2 cups fresh-picked dandelion blossoms (petals snipped off to yield about 1 cup petals) Main flavor profile and decoration.
For Serving
  • Powdered sugar for dusting Adds an aesthetic finishing touch.

Equipment

  • 9 x 13 inch baking pan
  • Mixing bowls
  • Whisk
  • Pastry Cutter

Method
 

Step-by-Step Instructions for Dandelion Lemon Bars
  1. Preheat your oven to 350°F (175°C). Grease a 9" x 13" baking pan. In a large mixing bowl, combine the flour, sugar, and salt. Cut in the cold, cubed butter until resembling coarse meal. Firmly press into the pan and bake for 20 minutes until edges are browned. Allow to cool for 15 minutes.
  2. In a medium bowl, stir together the sugar and flour until combined. Crack in the eggs, add lemon zest and juice, whisk until smooth. Set aside until the shortbread has cooled sufficiently.
  3. Pour the lemon filling over the cooled shortbread crust, tilting the pan for an even layer. Bake for 20 to 25 minutes. The filling should appear mostly set with a slight wobble in the center.
  4. Once baked, let the bars cool at room temperature. Chill in the fridge for several hours or overnight. Before serving, dust with powdered sugar and sprinkle dandelion petals. Cut into squares and enjoy.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 60mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Use freshly picked dandelion flowers free from pesticides for maximum flavor. Allow bars to chill for improved texture before cutting.

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