Tangy Lemon Bars
Tart and sweet this recipe is the perfect balance of crust to lemon filling and the flavor will send chills up your spine.
Ingredients
For The Crust
- ½ cups whole wheat flour option to replace with oat flour for gluten free
- ¾ cups oat flour or oatmeal
- ¼ cups coconut flour
- ¼ teaspoon baking powder
- ⅛ teaspoon sea salt
- 1 large egg
- ½ cups unrefined coconut oil melted
- 1 tablespoon maple syrup
- 1 teaspoon raw honey you can replace with maple syrup but I like to add a bit to help the crust stick together more
- 1 teaspoon ground flax seed this is optional but does add nutrition and texture
For The Lemon Filling
- 1 cups fresh lemon juice with some pulp
- ¼ cups tangerine juice with some pulp. Option to use orange, clementine, tangelo
- 1 tablespoon lemon zest
- 1 tablespoon tangerine zest
- ½ teaspoon citric acid
- 6 large eggs
- 3 tablespoon raw honey
- 3 tablespoon arrowroot starch option to use cornstarch
- 6 tablespoon organic white flour option to use gluten free flour
Instructions
For The Crust
- In a medium-sized mixing bowl combine the flours, baking powder, flax meal, and sea salt.
- Add the egg, coconut oil, maple syrup, and honey. Mix with a fork or your hands until just combined but don't over mix.
- Lightly spray an 11 cup baking dish (I use a Pyrex dish with dimensions: 9.1 x 7.1 x 3.5 inches). Press the mixture into the bottom of the pan, flattening it out evenly. Refrigerate until ready to use to let harden (I do it overnight).
For The Filling
- Preheat oven to 350℉. Remove crust from fridge.
- In a medium-sized mixing bowl combine all ingredients for the filling. Mix well using a fork or your fingers. I find it easier to use my hands to ensure the honey gets incorporated.
- Bake the crust at 350℉ for 10-15 minutes until slightly golden brown. Using toaster oven: use bottom rack Using conventional oven: use middle rack
- Remove crust from oven and pour lemon filling on top of crust. Decrease temperature to 325℉ and bake for 25 minutes.
- Without removing bars from the oven, increase temperate again to 350℉ and bake an additional 3-5 minutes or until the crust begins to brown slightly.
- Let cool on counter then put in fridge to let it set for at least an hour.
- Serve as is, or lightly dust with one of the following: powdered sugar, blended white sugar, coconut sugar,drizzle with honey, maple syrup, agave.