This recipe is a bit involved, but oh so worth it!
Crust:
1 3/4 c almond flour
1/4 c vegan butter, cold, cut into pieces
1 tbs arrowroot powder
1/4 tsp baking soda
1/8 tsp sea salt
2 tbs raw honey
1/4 tsp pure vanilla extract
Lemon Curd Filling:
6 large fresh egg yolks, at room temperature (save the whites for meringue cookies)
1/2 c raw honey
1/3 c fresh squeezed meyer lemon juice
2 tbs water
1 tsp lemon zest (zest lemons first, then juice them, freeze what you don’t use)
1/4 tsp pure vanilla extract
1/2 c vegan butter, cold, cut into pieces
To make the crust:
Preheat the oven to 300 degrees
Please almond flour, butter pieces, arrowroot, baking soda and salt into a food processor. Pulse 6-8 times.
Add the honey and vanilla. Pulse until it starts to form a dough.
Remove the dough and place in an 8×8 baking dish, pressing evenly into the dish.
Bake for 8-10 minutes … until puffy but not browned. Cool before adding filling.
To make the lemon curd:
Preheat the oven to 300 degrees
Using a double boiler on the stove top, whisk the egg yolks, honey, lemon juice, water, lemon zest, and vanilla until combined.
Add butter piece a few at a time, whisk consistently, adding more as they melt.
Once all the butter has melted, bring to a simmer and cook for 15-18 minutes, stir just occasionally, until the curd thickens like pudding.
Once it’s thickened, place in the fridge to cool (cool to the touch but not cold).
Pour the curd on top of the cooled crust, and spread out evenly.
Pour the curd on top of the cooled crust, and spread out evenly.
Bake for 20 minutes, filling will set and slightly puff up.
Remove from the oven and chill at least 3 hours before cutting into bars.
Remember … Be The Organic U – Feed Your Soul
#BeTheOrganicU #organic #recipes #dairyfree #glutenfree #grainfree #lowcarb #lemonbars #lemoncurd #homesteading #sustainability #agriculture #farming #gardening #fresheggs #farmlife #permaculture
