This is a simple recipe that does not require a lot of ingredients or special equipment. The key here is room temperature ingredients, and well mixed ingredients.
If you do not have a food processor to crush the stroopwafel crumbs, don’t worry: just place is a zip top bag and crush with a rolling pin or heavy bottomed glass.
Lining the pan with parchment makes it easy to lift the bars out of the pan after they are baked, making for easier presentation and clean up.
- 8" square pan
- 7.5 oz / 1 1/2 C finely crushed edges – original or gluten free
- ¼ lb unsalted butter, softened to room temperature
- 1 TBSP granulated sugar
- Zest 1 lemon (optional)
Preheat oven to 350° F
Butter pan and line bottom (and sides) with parchment paper. Set aside.
Cream butter and sugar. Add crumbs and mix until well combined.
With damp hands, press into bottom of pan in an even layer.
Bake for 15-20 minutes until lightly browned. Cool on a wire rack.
- 3 large eggs at room temp
- 1 ½ C granulated sugar
- ½ C freshly squeezed lemon juice
- Zest 1 lemon
- ½ C flour
Once crust has cooled make the filling. Wisk together all filling ingredients. Pour into crust and bake for 30-35 minutes. Cool to room temperature. Once cool, store in fridge.
Note: Bars will be easier to cut after they have chilled in the fridge.
Optional: dust bars with powdered sugar to serve.