Light-Bright Lemon Bars
makes one cookie sheet, to be cut into bars
I have never been able to escape my craving for a good rich tart lemon bar… So I came up with a live version that’s even more satisfying than the original. The sour apples and light tangy lemon flavor combine to make a really irresistable treat! This recipe’s still in progress, so you may need to tweek it this way or that to get it just right for your taste. I still haven’t gotten to the camera fast enough to catch an image of these elusive bars…. maybe soon.
Ingredients
- CRUST
- 2 cups macadamia nuts
- ¾ cup almonds, soaked or not
- ½ cup sesame seeds
- ½ cup dates, pitted
- some lemon zest
- TOPPING
- 4 granny smith apples, peeled, cored, sliced into blend-able sizes
- ¾ cup lemon juice
- zest from two lemons
- ¾ cup honey (agave can be too watery)
- 3 tablespoons psyllium husk powder or other thickener
- ¾ cup coconut oil, gently melted
Preparation
Blend up the crust ingredients until mixture starts sticking together, you can grind the sesames separately, beforehand (in a coffee grinder) if you want a smoother crust consistency—or omit them and use more of the other nuts.
Puree the apples, lemon juice, zest, and honey in a food processor until very smooth. Adjust taste by adding more sweetener or lemon juice (apple cider vinegar works wonders in small quantities). Add the psyllium or other thicker. Gently melt the coconut oil and add to the mixture, blending slowly. Sometimes the coconut oil will start to harden and separate out (if the apple mixture is too cold)—in that case, I gently warm the whole mix until it’s warm enough to keep the coconut oil melted… It just needs to be liquid long enough to mix in properly.
Press the crust onto the bottom of a cookie sheet with edges (sesame seeds sprinkled in the pan beforehand can help the crust to not stick). Spread topping evenly on top. Chill until topping feels more firm. Cut into bars and try to save some for later!
Comments
angie writes: (May 24, 2008)
Wow! I’m excited someone did this; it sounds amazing :)
noff writes: (May 24, 2008)
I can’t wait to make this! I am a sucker for all things sour and tart and this sounds like my new favorite dessert. Can’t wait to see what yours looks like!
waterbaby12347 writes: (May 24, 2008)
Wow, I am drooling and can’t wait to try this!!!
sweetpea writes: (May 24, 2008)
Great recipe!
www.rawlifestyle.co.uk
Shellyfish writes: (May 24, 2008)
This sounds amazing- I love lemon bars & can’t wait to try this. Does anyone have any suggestions for subbing the coconut oil? I can’t get any where I live…
mamamilk writes: (May 24, 2008)
The coconut oil is what helps it firm up and allows you to slice it into bars. Coconut oil becomes a solid when chilled. You could leave it out and layer it in a glass like a parfait or eat like a pudding with the crust crumbled on top. Where do you live that you can’t find coconut oil? Many of the chain stores now have a natural foods section where you could probably find it. or order online. : )
noff writes: (May 24, 2008)
If you can’t find the coconut oil you could put the crust in the freezer for a bit to let it harden. Or just make the crust moist so it sticks together like dough.
harmonylia writes: (May 24, 2008)
wow, I really cannot wait to give this one a whirl, sounds fabulous.
CherylB writes: (May 24, 2008)
I tried this recipe tonight and everyone here loves it. I think I will make it a little more tart next time.
mmmorgans writes: (May 25, 2008)
I made my own variation of these tonight!!! so delicious
Shellyfish writes: (May 25, 2008)
Thanks Mamamilk, I live in provencial France, and it is nearly impossible and very expensive to find. I’ll try the parfait idea, too bad though, I was excited about these.
BeTheChange writes: (May 25, 2008)
I am mega impressed!
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