Bermuda Lemon Bars
For the crust:
1/2 cup and 3 tablespoons unsalted butter, room temperature
1/3 cup evaporated cane juice
1 tablespoon lemon rind, grated
1 2/3 cups all-purpose flour
For the filling:
1 1/2 cup evaporated cane juice
4 tablespoons all-purpose flour
1/2 teaspoon aluminum free baking powder
5 large eggs
3 tablespoons lemon rind, grated
2/3 cup fresh lemon juice (juice of approximately 4 medium lemons)
1 1/2 teaspoons pure vanilla extract
1. Preheat oven to 350º.
2. In a food processor, blend together butter and first amounts of evaporated cane juice and lemon
rind. Gradually add in flour to form soft crumbs. In a 9”x13” baking pan evenly press crumbs to
form a crust. Bake for 15 minutes.
3. In a small bowl, stir together second amounts of evaporated cane juice, flour and baking powder.
4. In a large mixing bowl, with a hand held mixer, beat eggs well. Gradually add evaporated cane
juice/flour mixture to beaten eggs. Stir in lemon peel, lemon juice and vanilla extract. Pour lemon
mixture over baked crust. Return to oven and bake for 20 minutes or until top and sides are light
brown in color.
5. Allow to bars cool. Cut into 32 squares, about 2” x 1 1/2 “.