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Non-Traditional Lemon Bars (Eggless)

This recipe calls for layers of buttery yeast dough and tangy, sweet and sour citrus filling. These lemon bars are always a hit on the plate.
Prep Time 1 hr
Cook Time 50 mins
Total Time 1 hr 50 mins
Course Dessert

Ingredients
  

Ingredientsfor the dough:

  • 150 ml warm milk
  • 40 g sugar
  • 7 g dry yeast
  • 200 g butter at room temperature
  • 350-400 g sifted flour
  • 1/2 tsp salt

Ingredientsfor the filling:

  • 1 big orange
  • 2 medium lemons
  • 200 g sugar
  • 20 g cream of wheat

Instructions
 

  • In a clean bowl mix the warm milk, sugar, dry yeast and give it a stir.
  • In a separate bowl mix the flour, salt and butter. Using your hands mix them all together until everything turns into crumbs.
  • Pour the yeast mixture into the butter crumbs and mix until it turns into a dough. Cover with plastic wrap and set aside for 30 minutes.
  • Cut the fruits into pieces removing large seeds. Then using a blender grind them well. Transfer the citrus puree into a clean bowl, add the sugar and cream of wheat and give it a stir.
  • Knead the dough for a couple of minutes and divided it into three pieces. Roll each piece onto a rectangle the size of your dish. I use an 11’’ by 7” casserole dish. Trim the ends for clean edges.
  • Lay out the first piece of dough on the bottom of the baking dish. Pour half of the filling and spread it evenly. Cover with the second piece of dough and pour the rest of the filling. Cover with the third piece of dough layer and with a sharp knife make little incisions all over the top. Bake at 350F degrees for 45-50 minutes or until the top is golden-brown.
  • Let it cool completely, dust it with powdered sugar and slice into bars.

Notes

If you afraid that the filling will have a better taste, you can place the citrus fruits in boiling water for one minute. Let them cool and then grind them in the blender.
If you are using a smaller baking dish, the dough layers will be thicker, and the baking time will be longer.