If you like lemon bars, then you’ll love these Lemon Bar Hamantaschen. As I continue preparing for Purim, my hamantaschen creation marathon goes on. Stay tuned for one more hamantaschen recipe coming up this week!

Dough recipe modified from New Kosher, and filling modified from The Nourishing Apron.

Lemon Bar Hamantaschen

Dough – Ingredients
3 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup almond meal
3 eggs
1 cup raw sugar
1 stick softened Earth Balance
2 teaspoons vanilla

Dough – Instructions
1) Preheat the oven to 375F.
2) Sift together the dry ingredients.
3) In a separate bowl, combine the eggs, sugar, softened butter, and vanilla
4) Thoroughly combine the two mixes, until you have a soft dough formed
5) Form 3 balls with the dough, wrap the dough in plastic and refrigerate for 15 minutes.

Filling – Ingredients
1/2 cup arrowroot or tapioca starch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 lemons, juiced (just under 1 cup juice)
zest of 1 lemon
4 eggs
3/4 cup honey
1/4 cup palm sugar
1/4 cup maple syrup
Powdered sugar for dusting

Filling – Instructions
1) Combine arrowroot or tapioca, baking powder and baking soda in a medium bowl.
2) In another bowl, combine eggs, lemon juice, lemon zest, honey, palm sugar, and maple syrup.
3) Whisk wet ingredients into dry until dry ingredients are completely dissolved.
4) Pour mixture into a medium saucepan on low-medium heat, and whisk continuously for 8-10 minutes until a thick custard forms. Be very careful to continue whisking on a lower flame or the eggs might scramble. Allow to completely cool.

Shaping the Hamantaschen
1) Roll out with a rolling pin until dough is 1/8″ thick.
2) Cut 3.5″ diameter circles with a round biscuit cutter (or use the top of a drinking glass).
3) Place a small dollop of lemon custard in the center of each circle. Using the edge of a knife or small off-set spatula, fold up 3 sides and pinch each corner to form the hamantaschen shape. Turn over and smooth any cracks on the bottom of each cookie.
4) Place each hamantaschen on a parchment-lined cookie sheet and bake at 375˚F for 15 minutes or until lightly browned on edges. Be careful not to overbake