Tart Lemon Squares

These lemon bars have tang!


Tart Lemon Squares

These lemon bars have tang! The crust is dense and thick and is an equal partner to the citrusy, curd-like topping that’s tart, but not too much so. The base stays somewhat soft, but doesn’t turn soggy either, which makes these bars easy to bite into. When life gives you lemons, make lemon bars.

Tart Lemon Squares

  • ¾ cup old-fashioned rolled oats
  • ¾ cup white whole wheat flour
  • ¼ cup almond flour
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted

For the filling:

  • 4 large eggs plus 2 egg yolks
  • ½ cup freshly squeezed lemon juice
  • ¾ cup organic cane sugar
  • 1 Tbsp lemon zest
  • 1 tsp pure vanilla extract
  • ⅓ cup almond flour
  • Confectioners’ sugar, for dusting
  1. Preheat the oven to 350°F. Grease an 8 x 8-inch baking pan with baking spray. Blend the oats and two flours on medium-high for 20 seconds. Add the rest of the crust ingredients and run on medium for 20 seconds.
  2. Press into the prepared pan and bake for 15 minutes.

To make the filling:

  1. Put all the filling ingredients (except the confectioners’ sugar) in the blender container and beat on low for 15 seconds. Do not over-process or the mixture will become too aerated.
  2. Pour the mixture into the prepared crust and bake for another 25 minutes or until the filling is set.
  3. Using a fine sieve, dust the top with confectioners’ sugar.

Related: Find more recipes here

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