We’ve added vanilla beans to the delicate crumb crust of these mouth-watering lemony favorites. Bakers will add this recipe to their family gatherings for generations to come.

  • ¾ cup all-purpose flour
  • 3 tbsp granulated sugar
  • ¼ cup unsalted butter, not too soft or too hard
  • 1 Rodelle Vanilla Bean, scraped (keep seeds)
  • 1 egg
  • 1 egg white
  • 2/3 cup granulated sugar
  • 2 tbsp all-purpose flour
  • ¼ tsp grated lemon peel
  • 2 tbsp lemon juice
  • 1 tbsp water
  • ¼ tsp baking powder
  • 1 tbsp powdered sugar
  1. Preheat oven to 350°F. Spray 8x8 inch baking pan with non-stick spray.
  2. In a food processor combine ¾ cup flour, 3 tbsp granulated sugar and the vanilla seeds. Pulse in the butter until crumbly.
  3. Pat mixture onto the bottom of the prepared pan. Bake for 15 minutes.
  4. In a medium mixing bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy.
  5. Add 2/3 cup granulated sugar, 2 tbsp flour, lemon peel, lemon juice, water, and baking powder.
  6. Beat on medium speed for 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake for 20 to 25 minutes more or until edges are light brown and center is set.
  7. Cool in pan on wire rack.
  8. Sift the powdered sugar over the top.
  9. Cut into bars. Store in refrigerator.