I found this recipe when looking through one of my favourite blogs – Green Kitchen Stories, now do yourself a favour and check out this blog right now (well, after you read my post that is) - http://www.greenkitchenstories.com/.
Not only do these guys have a fantastic website/blog full of incredibly healthy and delicious recipes, but they have also recently brought out two new apps for the iPhone (‘Green Kitchen’ is the original app & ‘Desserts’ by Green Kitchen is full of entirely guilt free desserts – so inspiring!).
Looking through the healthy desserts app is what inspired me to make these lemon bars, and I’m so glad I did! I slightly altered the recipe when making them myself by using sunflower oil instead of coconut oil, as it is what I had in the house, and I also added the zest of one lemon, which the recipe didn’t mention. ANYWAY, here is a link to the original recipe - http://www.greenkitchenstories.com/perfect-lemon-coconut-bars/.
What I like most about these bars, is that they taste almost identical to a heavily sugar laden lemon curd slice (which are also delicious, there's no denying that), only these are miles better for you – what could be better?
For the Crust –
- 5 tablespoons of sunflower oil - also coconut oil (as the recipe specifies) or any other nut oil would be fine here.
- 3 tablespoons of maple syrup.
- 2 cups of shredded coconut.
- 1 cup of almond meal.
- 1 pinch of salt.
- 2 egg whites (save the yolks for the lemon curd)
For the filling –
- 3 whole eggs + 2 egg yolks.
- 6 tablespoons of maple syrup.
- The juice of 2 lemons.
- The zest of 1 lemon.
- 1/3 cup of almond meal.
- Set the oven to 180 degrees Celsius. Line a 12x8inch baking tray with baking paper.
- Place the sunflower oil in a medium sized pot and place over a very low heat, don’t allow it to bubble or boil in any way, this process just helps to bind it well with the other base ingredients.
- Add the maple syrup, shredded coconut, almond meal and salt. Stir around until everything is combined and then remove from the heat.
- Crack two eggs and set aside the egg yolks for later; and add the whites to the pot while stirring. Keep stirring for about a minute, the mixture should be quite sticky.
- Pour this mixture into the baking tray and spread and flatten it evenly on the pan, you can use the back of a spoon here, or what is much easier is to use your hands.
- Bake in the oven for 10-12 minutes and then remove it from the oven. While this is cooking, start on the lemon curd filling.
- In a large mixing bowl, beat the eggs and 2 remaining egg yolks with an electric whisk until frothy. There is no need to get out heavy machinery here, but if you wish to do so, feel free.
- Add the rest of the filling ingredients and beat for two more minutes.
- Pour this mixture on top of the baked base ensuring it is evenly spread atop the crust.
- Bake in the oven for 16-19 minutes (I took mine out of the oven at 16 minutes) or until edges are light brown and the centre is set.
- Let it cool until slicing it up into bars. Slice, dust with icing sugar and serve.
This is a seriously delicious and delightfully guilt free treat to have with a cup of tea. Warning: it is extremely easy to inhale large slices of these bars in mere moments – but, who cares?