These Classic Lemon Bars are super simple to make and divinely delish! They are the perfect blend of sweet and tart to make you pucker and smile.

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.




  • 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.