Every spring or early summer, depending on the weather here in Chicago, I set up my annual Lemonade Stand and schedule photography sessions for families who love to have a mini session with me.

This year I mixed it up a bit and served these Classic Lemonade Bars as well . . . they are hard to resist! Here is the recipe . . . super simple and divinely delish!




  • 4.5 ounces organic white whole-wheat flour
  • ¼ cup organic powdered sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons grated organic lemon rind
  • 1/8 teaspoon real salt
  • 1/4 cup unsalted organic butter, chilled and diced
  • 2 tablespoons coconut oil


  • 1.5 ounces organic white whole-wheat flour (about 1/3 cup)
  • 1 1/3 cups granulated raw organic sugar 
  • 3/4 cup fresh organic lemon juice 
  • 2 teaspoons finely grated lemon rind
  • 1/8 teaspoon real salt
  • 4 large organic eggs, lightly beaten
  • 2 tablespoons organicpowdered sugar


1. Preheat oven to 350°.

2. CRUST: add 2/3 cup organic whole-wheat flour and the next four ingredients in a bowl and pulse in the food processor to combine. Add butter and oil; pulse until the mixture is a sandy texture. Pour the mixture into an 8-inch square baking pan coated with the cooking spray. Lightly press mixture into bottom of pan. Bake at 350° for 20 minutes.

3. FILLING:  add 1/3 cup organic whole-wheat flour into a large bowl. Add raw sugar, lemon juice, grated lemon rinds, and 1/8 teaspoon salt; stir well with a whisk. Add eggs; gently stir with a whisk until combined. Pour mixture onto hot crust. Bake at 350° for approximately 20 minutes or just until set. Cool completely. Refrigerate for 2 hours before slicing(overnight is best). Sprinkle with powdered sugar and decorate with lemon rinds peeled off with a lemon stripper.