lemon-goo.

I was visualizing lemon bars when I began to zest my lemons. Then I started to make the crust, and thought…no, I want something semi-cakey. Of course this changed the entire consistency of the “lemon bar” and resulted in one big goo of lemon (crusty cake on the bottom, sweet lemon custard on top, and something in between the two…in the center).

The picture doesn’t do any goo-justice.

WHOLE WHEAT LEMON-GOO.

Ingredients: (8 inch square pan)

1 cup Whole Wheat Flour
¼ lb Unsalted Butter, room temperature
½ cup Powdered Sugar
¼ cup Heavy Cream

4 Eggs
2 Lemons, Zest & Juice
1 cup Sugar
¼ cup Honey

For bottom “crust”: Mix flour, butter, sugar, and heavy cream. Using fingers, press the mixture down into the bottom of a greased pan. Bake in a preheated oven, 350F for about 20 min or until golden. For the top portion: In a bowl, whisk the eggs, lemon zest and juice, sugar, and honey. Pour over cooled “crust”, and bake again for 20-25 min. Let cool and set before serving.

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