By: Susan Taylor, RDN, LD
The warm weather is finally here–and with it the start of the picnic season. One of my favorites for an easy outdoor meal this time of year is lemon bars. This is a lighter version that’s a perfect partner for a fresh springtime meal. Enjoy!
- 1 1/2 cups almond meal or almond flour like Bob’s Red Mill
- 2 Tbsp. unsalted butter, chilled and diced
- 1 Tbsp. honey
- 2 eggs
- 1 egg white
- 1/2 cup freshly squeezed lemon juice
- 1/3 cup honey
- 1 tsp. lemon zest
- 1/4 tsp. baking powder
- 2 tsp. powdered sugar (optional)
- Preheat oven to 350 degrees. Coat an 8 X 8 inch baking dish with cooking spray. In a medium bowl using two knives in a scissor fashion, cut the butter into the almond flour until mixture resembles coarse meal. Stir in the honey with a rubber spatula until thoroughly combined.
- Pour into prepared pan and press down on dough to evenly pack it along the bottom. Bake crust for 15 minutes or until golden brown. Cool on wire rack.
- For the filling, whisk the eggs with lemon juice, honey, zest, and baking powder until well blended and frothy. Pour mixture over cooked crust and bake for an additional 15 minutes or until filling is just set.
- Chill lemon bars for two hours or overnight. Sprinkle with the powdered sugar, if desired. Cut into 16 squares.
Nutrition Facts (per serving):
Calories: 110; Fat 7 gm. (1.5 gm saturated fat); Cholesterol: 25 mg.; Sodium: 65 mg.; Carbohydrate: 10 gm.; Protein: 3 gm.; Fiber: 1 gm; Sugar: 8 gm.
Recipe courtesy of Heather Garvin