Triple Coffee Lemon Bars

Triple Coffee Lemon Bars

By: Troy W. - Sanford, LA - 2017 Recipe Contest Submission


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.



Featured ingredient: Caramel Latte Coffee 10 oz. Bag Ground

    • 2 teaspoons finely ground Door County Caramel Latte Coffee grounds
    • 2 oz. strongly brewed Door County Colombian Coffee
    • 1/4 cup strongly brewed Door County Creme Coffee
    • 1 1/4 cup all purpose flour
    • 12 tablespoons butter
    • 1/4 cup white sugar
    • 1 cup brown sugar
    • 2 large eggs
    • 3 large lemons
    • 2 tablespoons lemon zest
    • 1 cup powdered sugar


    1. Preheat oven to 350°F. Spray 9x9 casserole dish with cooking spray.


    1. Cream 1/4 cup white sugar and 8 tablespoons butter and 2 teaspoons Door County Caramel Latte Coffee grounds.
    2. Then add 1 cup all purpose flour and blend to make dough.
    3. Press into 9x9 pan and bake until top is brown (about 20 minutes) remove from oven.

Lemon Topping:

    1. Zest and juice 3 large lemons.
    2. In medium mixing bowl add lemon juice, 2 large eggs, 2 tablespoons lemon zest, 2 ounces of Door County Colombian brewed coffee, 1 cup white sugar, and 1/4 cup all purpose flour. Whisk until smooth and lump free.
    3. Pour mixture on top of crust and bake until firm (about 20 minutes) remove from oven allow cool.

Caramel Drizzle:

    1. Add 1 cup white sugar, 1 cup brown sugar, 4 ounces butter and 1/4 cup strongly brewed Door County Creme Coffee and bring to boil until sugar dissolves and mixture thickens. Allow to cool.

To Serve:

    1. Cut bars, top with coffee caramel drizzle and powdered sugar.
    2. Enjoy!