Lemon Squares
by ladenette on Wednesday, January 11th, 2012 | No Comments
Ingredients:
1 c almond meal
3/4 c raw almonds
1 tbsp honey
3 tsp lemon zest
2 large eggs
1/4 c coconut oil
1/4 c butter
6 egg yolks
1/4 c honey
zest of 1 lemon
6 tbsp coconut oil or clarified butter
1/2 c lemon juice
For the crust:
1. Preheat oven to 375F and grease a 9"x9" baking pan (I only have an 8×8 and used that, the crust was a little thick, but not bad)
2. Combine almond meal and almonds in a food processor and blend until coarse meal is formed. Add in the honey, lemon zest, and eggs and pulse in processor until thoroughly mixed.
3. Empty contents of processor into the baking pan, pressing down to form a crust on the bottom of the pan and bake for 15 minutes or until golden brown.
For the lemon custard:
1. Combine the egg yolks, honey and lemon zest in a sauce pan. Whisk until combined.
2. Add in coconut oil or butter and turn on stove to medium.
3. Add in lemon juice and continue whisking until mixture starts to thicken.
4. Remove from heat and strain mixture through fine sieve. (I didn't do this and I think they came out fine)
5. Refrigerate until cooled completely.
To make lemon bars:
1. Once crust and lemon have cooled completely (they suggest waiting over night), preheat oven the 350F.
2. Spread lemon custard over crust and place in oven.
3. Bake for 10-15 minutes or until custard looks almost translucent. (I baked mine for about 20min, but my oven is off)
4. Allow bars to cool completely, then cut into squares.
Link to this post!
