I LOVE lemon desserts. The tang of the lemon with the sweet is heaven. These bars are a real family favourite and I love to make them as gifts too.
For the base
- 1/4 cup honey
- 1/3 cup coconut oil
- 1/4 cup aquafaba, whipped into soft peaks (or 1 egg)
- 1 tsp vanilla
- 2/3 cup coconut flour
- 1/4 cup arrowroot
- 1/8 teaspoon salt
- Zest of 1 lemon (Meyer or Italian lemons if you can get them)
Lemon Filling
- 1/3 cup fresh lemon juice
- Add water to lemon juice to equal 1 1/2 cups
- 1/4 cup pureed soft tofu or 1/2 mashed banana
- 1/2 cup coconut sugar or xylitol
- 1/4 cup arrowroot
- Zest of 1 lemon
Preheat oven to 180 degrees Celsius. Grease 9 x 12-inch pan (lined with parchment if not silicone).
Prepare lemon filling: Whisk all ingredients in a heavy-bottom saucepan and cook over low heat, stirring constantly until mixture has thickened and there are no lumps. Set aside to cool slightly.
To make the crust, mix together wet ingredients until smooth then stir dry ingredients in until well combined. Press crust into bottom of prepared baking pan, then make holes in it gently with a fork and bake for 10 – 12 minutes.
Pour filling mixture over hot crust, reduce oven temperature to 160.
Continue to bake another 15-20 minutes until filling is just set in the center.
Cool completely before cutting into squares. May sprinkle with powdered sugar before serving. Yield: 24-32 squares
Variation:
Lime Squares
Omit lemon juice and lemon zest, replace with lime juice and lime zest.
Sueson Vess
Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life. Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.
