Rendezfood

Messy Lemon Bars

MESSY LEMON BARS

METHOD: 

  • Preheat oven to 325F.
  • Cover dates with water in small saucepan.
  • Boil until soft (about 8 minutes).
  • While dates are softening, whisk dry ingredients in medium bowl. 
  • Add egg, vanilla, lemon juice, and boiled dates to blender. 
  • Blend until smooth.
  • Add blended wet ingredients to bowl, stirring until well combined with dry.  
  • Grease or cover bread pan with wax paper.
  • Press bar ingredients evenly to bottom of pan. 
  • Bake 15-17 minutes. 
  • In small bowl, stir together lemon juice, honey, and chilled coconut milk fat.
  • Let icing chill in refrigerator until pan has baked/cooled. 
  • Cover with icing & fresh lemon zest, place in freezer for about 30 minutes (or until fully set).
  • Makes 10-12 bars. 

INGREDIENTS: 

  • BAR
    • 1/2 c almond flour
    • 1/4 c coconut flour
    • 1/4 tsp salt
    • 1/4 tsp baking soda 
    • 1 egg
    • 1 c pitted dates (boiled)
    • 1 tsp vanilla 
    • 1 tbsp lemon juice
  • ICING
    • 1/2 c chilled coconut milk fat (the top of canned coconut milk) 
    • 2-4 tsbp honey
    • 1 tsp lemon juice
    • 2 tsp lemon zest