Thursday, May 3, 2012

'Clean Eating' Lemon Bars


Becca here with a recipe that I've been more than thrilled with & think you'll love too.  In fact, my husband didn't even realize that it was a 'healthier' dessert until after he'd eaten his whole serving.  So then he promptly returned for seconds after hearing about what was in them, ha!  I saw the original recipe in Clean Eating Magazine, though I did make several adaptions, including adding an extra egg to the topping to make sure it was nice and thick & creamy.  The recipe calls for organic spelt flour, which is higher in protein & more nutrient dense, as lower in gluten than traditional wheat flour, but you could use whole wheat flour if that's all you had.  I purchased everything except for the spelt flour at my tiny Arkansas town grocery store, and that I ordered online (*see below for a note on that), so the ingredients are easily accessible.  I hope you'll try this one, it makes such a great tasting, refreshing dessert for spring and summer.

Lemon Bars

1 cup & 2 Tablespoons organic spelt flour, divided
4 Tablespoons cold unsalted butter
7 Tablespoons organic pure cane sugar
2 large organic lemons (you'll be using the zest from both of them, so I'd go organic if at all possible)
3 large eggs
1/2 teaspoon baking powder
tiny pinch sea salt

Preheat oven to 350.  Spray an 8" square baking dish with cooking spray.  (I use a mister I fill with olive oil). 

Either in a food processor, or with a pastry blender (like this) combine 1 cup spelt flour, butter, and 4 Tablespoons cane sugar until the butter is 'cut' into the flour, and it looks like cornmeal.  Spoon this into your oiled baking dish, and firmly press into the bottom evenly.  Bake approximately 12 minutes, or until edges begin to brown & fine cracks begin to appear on the surface.

Meanwhile, zest both lemons (yielding about 2 teaspoons) and juice them (yielding about 1/2 cup) into a large bowl.  Add eggs, remaining 2 Tablespoons of spelt flour and 2 Tablespoons of cane sugar, baking powder, and salt.  Whisk until well combined, and a nice golden yellow color, about 1 minute. 

When crust is finished, remove from the oven and evenly pour lemon mixture over the top.  Bake 12-14 minutes, or until top is set.  Let cool completely before cutting into bars.  Enjoy!!

I ordered my spelt flour, as well as many other items that we use often, like organic peanut butter, raw honey, etc. from Vitacost.  They have free shipping if you spend $49, and I've ordered many times over the past couple of years & always been more than pleased with their prices & service.  The link is my referral link, you save $10 off of your purchase, as do I, when you use it, but no pressure or anything, this is mainly informational for if you live in an area, as I do, without any good health food stores or anything.  I have also ordered from Amazon, although the quantity that you have to get to receive a good price, and selection, often isn't as good.  Maybe someday I'll live in an area with Whole Foods and/or Trader Joes & not have to depend on UPS, but for now I'm grateful for it!

5 comments:

  1. I have to thank you for this recipe. I found this blog after searching for "clean eating lemon bars" a week ago. I wanted to make a lemon bar as a belated Mother's Day treat for my Mom who I will be visiting this weekend. I made the bars tonight and tested one to make sure they were edible... they are AMAZING! I don't usually like lemon desserts but I thoroughly enjoyed this one. Thank you!

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    1. Thanks for letting me know Meaghan! We thought they were amazing too, they're our new favorite summer dessert!

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  2. I am an absolute sucker for anything lemon-y, so those look awesome. Might have to add those to my baking binge this week! :)

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    1. You should, they really are great!! Becca

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  3. Thank you for the recipe! I added it to my blog and set up a link to yours! I'm so excited to try these tonight!!

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