Bacon!

When life hands you lemons....make lemon bars!

I thought it fitting that my first blog entry contain a recipe.  I love to bake.  Baking for my daughter, who strictly eats SCD, was a challenge at first.  I've tweaked some traditional recipes to fit, with some ending in total disaster.  The following Lemon Bar dish turns out lovely.  With lemons generally available year round, it can be prepared any time of year.  If you are feeling adventuresome, try cooking up some berries and honey on your stovetop.  I didn't include it in the formal recipe, but a sweet jam topping for this tart treat would really hit the spot!

Crust:

1 and 1/2 Cups Almond Flour

1/2 Teaspoon Salt

2 Tablespoon Melted Butter

1 Tablespoon Honey

1 Teaspoon Vanilla

Lemon Bar Topping

1/4 Cup Melted Butter

1/4 Cup Honey

3 Eggs

1/3 Cup Fresh Lemon Juice

3 Tablespoons Water

Preheat your oven to 325°F. Grease and dust, with almond flour, the bottom and sides of a 8 x 8 inch glass pan.  
In a small bowl, mix crust ingredients well. By hand, press into the bottom of your prepared glass pan.  Bake for 15 minutes. 
While your crust is baking, mix the lemon topping ingredients. You’ll need to use a hand mixer or blender to evenly mix in the eggs. Being very runny at this stage, your lemon mixture will seem as thin as water. Pour this over your warm crust and return into the oven. Continue to bake at 325°F for another 20 minutes or until firm.
Cool on your counter for 30 minutes. Refrigerate for 2 hours before cutting and serving. Store any leftovers in the refrigerator.

*If you find your bars too tart for your taste, reduce the amount of lemon juice with an equal increase in water.  I've also wondered if substituting orange juice for water would add to the overall taste.  If anyone tackles the 'orange challenge,' I'd enjoy hearing about the results!

New Blog!

Hello everyone!

We're pleased to announce that we have started a new blog! Keep checking in to read more about what we're doing and learn interesting facts about SCD!