Today is a coworker's birthday so I brought food to work. This is a super easy recipe that is just classic lemon bars with a tweak. I think classic lemon bars are best with fresh squeezed lemons, but I don't always have that on hand. I do always have the bottled lemon concentrate in my fridge for soups and stuff. Adding the cranberries and white chocolate helps balance the tartness of the lemon concentrate.
Preheat oven to 350. In the bottom of a 9x13 glass baking dish, use a fork to stir together 2 sticks melted butter (or 1 cup coconut oil) 1 cup powdered sugar, and 2 cups flour or almond flour. Mix with hands to a paste and press evenly into the bottom of the pan. Bake 15 minutes.
Meanwhile in a medium bowl, whisk together 4 eggs, 2 cups granulated sugar, 1/4 cup flour, 3/4 cup lemon juice, and 1/2 cup dried cranberries. You can use less sugar if you want, or substitute agave nectar or Splenda.
Take crust out of oven and pour mixture over it. Return to oven for 20 minutes. Remove and sprinkle on desired amount of white chocolate baking chips and more powdered sugar. Return to oven another 5-10 mins. Remove and let cool before serving. Refridgerate.
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