I’m typically a very organized person.
When it comes to recipes and blogging, however, I become a bit scatterbrained.
I literally have hundreds of recipes strewn around my kitchen and in multiple cupboards, all in various stages of completion. It seems I become a bit mental when it comes to food.
Take these lemon bars, for example. A couple of months ago, I began googling recipes for ‘the best lemon bars’ when I came across Ina Garten’s version. I truly do like Ina Garten and watching The Barefoot Contessa on Food Network, and while many of her entrees and sides are relatively healthy, her desserts tend to be heavy in both butter and sugar.
Her lemon bar recipe, for instance, called for three cups of sugar! I was quite interested to read the comments to see if anyone found the treats too sweet. I was not surprised to see some people writing just that, but some commenters described them as not sweet enough! It really made me wonder what the diets of the ‘not sweet enough’ group look like.
While I think this citrus-y dessert is pretty terrific, I’ve found others can be particular about how they like their lemon bars, so let me tell you a bit about these:
- The crust to filling ratio is about 1/3 to 2/3, meaning the delicious, creamy filling dominates!
- These have a light lemon flavor (not tart).
- The filling is creamy and perfectly (in my opinion) sweet.
Paired with a lightly sweetened oat crust, these are the perfect combination of healthy dessert meets childhood indulgence.
- 1½ c. oats, measured then ground into flour
- 1 T. coconut sugar (or another natural granulated sugar)
- ¼ t. sea salt
- 2 T. olive or coconut oil (melted, if using coconut oil)
- 3-4 T. cold water
- 4 eggs
- 1 T. lemon zest
- 6 T. lemon juice
- 5 T. raw honey
- pinch sea salt
- ½ c. oats, measured then ground into flour
- scant ¼ t. powdered stevia extract
- Preheat the oven to 350 degrees
- Mix together the ground oats, coconut sugar, and salt.
- Mix the oil into the dry mix (it should look ‘pebbly’).
- Mix in enough water to make a non-sticky dough.
- In a WELL-OILED 8 x 8 baking dish, press the dough into the bottom of the dish (I like to break up the dough into smaller pieces and scatter them around the dish and then press them down).
- Bake the base for 12 minutes.
- Cool while you make the filling.
- Beat the eggs with the rest of the ingredients until a smooth batter is formed (it will be very runny, but don’t fret!).
- Pour the batter atop the cooled crust.
- Bake for 20 minutes.
- Cool completely, cut, and serve!
Adapted from this recipe
I love how ‘clean’ this recipe is (it seems anything with a citrus flavor is fresh and clean), and my husband loves that he gets almost four grams of protein per bar!
For those of you allergic to eggs, these Thick Raw Lemon Bars may be more your speed. They’re a delicious alternative!
Do you enjoy lemon bars or citrus-y desserts? What’s your favorite?