Ultimate Lemon Bars: Spoon optional

20151130_211438.png

Not going to lie. I never made lemon bars before because of the amount of sugar and time it takes. I gave in when I had a craving for lemon bars, but didn’t fancy using butter or 3 cups of sugar. So I looked around and came up with this recipe. With inspiration from Delighted Momma for a lemon filling and Oatmeal with a fork for a crust. You can get a full description and artsy photos from there. However, if you need the true and tried recipe, plus how it really goes for a busy lady with no photography skills, then check out below.

Crust:

Most healthy lemon bar recipes calls for almond flour to make the crust. Almond flour in my country costs an arm and a leg. So looked to my other flour less alternative, oats!

1.5 cups oat flour  (oats blended in a mixer)

0.5 cups olive oil

3 tbsp brown sugar

5 tbsp water

Mix it all together and put in a 8×8 dish and put in the oven (375f/180c) for 15 minutes. Take it out and let it cool.

Important Note- the crust needs to be firm. You may need to add more oil or water to make it all come together. You may also need to double recipe if you like thick crusts.

Lemon Filling:

Over medium heat in a sauce pan whisk

6 eggs

0.5 cups honey

0.75 cups fresh lemon juice

zest of half a lemon (optional)

0.5 cups coconut oil (add this after the above is whisked a little)

Whisk them all together over the heat, making sure coconut oil melts. Now it is work out time, whisking for about 5 minutes until you get a pudding texture and your arms hurt. Once you have this then you can take it off the stove and let it cool.

Important Notes- the above makes a lot of lemon mixture so you will have a thick layer if making a 8×8 sheet. So you may need to divide the recipe to make less or use a bigger pan with more crust.

 Making the Bar:

Add cooled lemon mixture over oat crust in pan. Sprinkle coconut on top (as much or as little as you want). Put in the freezer for 2-3 hours until the bars firm, then you may transfer them to the fridge. Store in fridge. Makes about 30 small bars or 15 big ones.

The result is great as the lemon flavor is strong and just the right amount of sweetness and the touch of olive oil is a nice surprise. These bars are messy, but probably because I was impatient with the crust and freezing time. However, they are just as great with a spoon. So dig in for a nice after dinner treat!

20151130_211646.png

 

Posted by

Blogger, Wife, Yoga Teacher, Cat mom, World explorer & Creator of disasters in the kitchen.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s