These bars are going to smell so divine while baking that it will take all your power to keep yourself from ripping them out of the oven and shoving a handful in your mouth.
(The intense heat will actually keep you from doing that.)
And when they’re properly chilled and set, that crunchy-sweet Biscoff crust combined with the gooey sweet-tart lemon filling, will make it impossible to keep your paws out of these bars.
Don’t think you can freeze these to slow yourself down. The high sugar content of this filling means that the filling stays gooey and soft. Just a bit more chewy and fun.
The best way to hide these is in your neighbor’s garage. Or my favorite? In ma’ belly.
In short, it’s impossible to practice ANY self control with these cars and if you make them you may love them so much that you soon start to hate me.
Sorry, I’m not sorry.
You need these in your life.
I could use a few of these right now. Except I ate them all.
Lemon Biscoff Bars
(Crust adapted from Cooks Illustrated)
Crust:
5 ounces Biscoff Cookies
2 tablespoons brown sugar
1/8 teaspoon salt
4 tablespoons unsalted butter, melted
Lemon Filling:
2 eggs
1 cup sugar
2 tablespoons flour
2 tablespoons lemon zest
1/2 teaspoon baking powder
2 tablespoon lemon juice
Preheat the oven to 350. Grease an 8 x 8 pan. Set aside
In the bowl of a food processor, pulse the cookies until coarsely ground. Add the brown sugar, salt, and melted butter. Process until a ball of dough starts to form.
Transfer the dough to the prepared 8 x 8 pan and press it evenly across the entire bottom of the pan. Bake for 20 minutes.
While the crust bakes, prepare the filling by whisking together the eggs, sugar, flour, baking powder, lemon juice, and lemon zest.
Once the crust is finished baking, immediately pour the filling over the crust and continue baking for 20-25 minutes, until set and golden at the edges. Cool completely before slicing.
Yield: 16 squares
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Oh girl, you have done it with these. Biscoff is my weakness at the moment. Love these bars!
Ahh biscoff, I love it so. I’m picturing it with lemon right now and can’t quite figure out if I’d like it but no matter. I’m sure it blends perfectly!
This looks like a delicious twist on the classic lemon bar. Mmm, love it!
Yum! you had me at biscoff!
I really need to jump on this biscoff bus… dangggg these look good!
I have a container of Biscoff right next to me & the answer for what to make with it has just been found!
xo
http://allykayler.blogspot.com
These look amazing! Have you tried the Biscoff spread? It’s like Nutella only it tastes like Biscoff-y goodness. Could be wonderful for baking!
I’m pretty sure I need these. Yup, I need them!
Just tried to make these. Are you sure the crust is supposed to bake the crust for 20 mins? My crust was burnt. I didn’t realize it until I added the filling and the crust bubbled up. I continued anyway to see how the flavors would go. The filling was done faster than the 15 mins and then upon tasting, I realized the crust was burnt.
I’m sorry to hear that these didn’t turn out for you. Since both your crust and filling cooked faster than the recipe states, I would hazard a guess that your oven runs hot. Perhaps you can put an oven thermometer on the racks to see if this is true?
I am pinning this. These look amazing!!!