Crust:
Lemon Bar Topping
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!
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