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)
5 ounces Biscoff Cookies
2 tablespoons brown sugar
1/8 teaspoon salt
4 tablespoons unsalted butter, melted
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 squaresPin It