Whole Wheat Lemon Bars!
1 cup very soft butter ⅓ cup raw cane sugar 1 teaspoon almond extract ½ teaspoon vanilla extract ⅛ teaspoon salt 2⅓ cup whole wheat flour 2 cups raw cane sugar 6 large eggs 2 tablespoons lemon zest 1 cup fresh squeezed lemon juice 1 cup whole wheat flour slivered almonds (optional) Start by mixing the first 5 ingredients until smooth. Stir in the flour to make a smooth and slightly creamy dough. Press into bottom of a 9x13 pan and chill for 30 minutes. After chilling, bake shortbread at 350 for 20 minutes. Whip sugar, eggs, zest, and juice together until frothy. Set your mixer on medium and slowly shake the flour into the mix. Continue beating until all flour is mixed in, and the mixture is smooth. Once the shortbread is baked, pour the lemon filling on top and put back into the oven for an additional 25 minutes. Sprinkle with almonds if you desire. Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-wheat-lemon-bars/
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