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On this week’s Alt-Baking Bootcamp, we’re taking on one of our favorite summer desserts with this healthy lemon bar recipe! 🍋🍋🍋 Mia and Jenny are tackling lemon bars without any refined sugar, plus they’re gluten-free, lactose-free, and nut-free! WOW. This is the perfect dessert for your next barbeque, or to send your kids to school with (since it’s nut-free!) Mia and Jenny guide us through not only the recipe, but the science behind what makes it similar to the OG, and all the health benefits of their version. Oh, andddd it’s pretty darn easy to make. Watch & comment below to let us know what recipe you want us to healthify next! #lemonbarrecipe #altbakingbootcamp #wellandgood
RECIPE:
Crust:
2/3 cup coconut flour
1/4 cup tapioca flour
¼ teaspoon kosher salt
1 egg
2 tbsp honey
1 tsp vanilla extract
1/2 cup coconut oil solid
Lemon zest (1 tsp)
Directions:
-Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper.
-Add wet ingredients to a mixing bowl or stand mixer and whisk to combine.
-In a separate bowl, add dry ingredients and stir to combine. Add dry ingredients to wet and mix thoroughly. The dough will be crumbly.
-Add dough to baking sheet and, using a spatula or the heel of your hand, press dough into the bottom of the dish to create an even layer. The more you work the dough, the easier it will get.
-Let the baking dish chill in fridge for 10 minutes before adding to the oven.
-Bake at 350 for 10-12 minutes.
Lemon filling:
3 eggs + 1 yolk
1/3 cup lemon juice
1 tbsp lemon zest
1/3 cup honey
1 tbsp coconut flour
Sea salt
Directions:
-While the dough is baking, whisk together all ingredients in a medium sized bowl.
-When the dough is done, remove from oven and lower temperature to 325 degrees.
-Pour mixture immediately over hot crust, and bake for about 15 minutes, or until the custard is set.
-Remove from oven and allow lemon bars to chill completely (at least 2 hours in the fridge or overnight).
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Blueberry Pie:
Strawberry Shortcake:
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