I have been having fun with my tangy lemon curd! It inspired this recipe, Lemon Curd Bars! I love the contrast between the nutty, slightly salty base, and the zippy lemon curd on top. It’s a wonderful combination.
This is a bit of a cross between a power bar-because the base is high in protein as it’s made from nourishing nuts and eggs-and a lemon bar, because it has a delectable lemony topping. Not only is the bar, dairy and gluten free, it’s also grain free! High in nutrients and flavor, low in allergens.
Lightly sweetened with honey, I can easily imagine it acting as a power bar after a workout, but we eat it as dessert around here.
This last Saturday my older sister and her toddler came with our little family to a large farmer’s market in the city. We had a wonderful time buying vegetables, fighting the crowds and eating wonderful food. But we were still a bit hungry on the way home, so we brought out some of these lemon curd bars and snacked on them on the way home. It was the perfect way to end our trip.
And we hope you enjoy them too.
Lemon Curd Bars
1 cup of raw almonds
1 cup of raw cashews
1/4 cup honey (These are very lightly sweetened. If you want the bars sweeter, you could up this amount)
1/2 cup of melted virgin coconut oil
2-4 teaspoons lemon zest
1 teaspoon sea salt
1-Preheat the oven to 400 degrees and make the lemon curd. Place the curd in the refrigerator to cool.
2- Place the almonds and the cashews in a food processor. Grind them into a medium fine “flour”. You don’t want to turn it into a nut paste, so don’t over do it. There will still be little chunks here and there.
3-Add the rest of the ingredients and pulse until combined.
4-Evenly spread the nut batter into a greased 8 by 8 pan. Place in the middle of the hot oven. It will take between 15 to 18 minutes to cook. It may puff up as it cooks, but don’t worry, it won’t stay that way once you take it out of the oven. When the top is lightly brown, and a toothpick comes out clean when stuck in the middle, it’s done.
4-Cool completely, then spread one recipes of lemon curd on top. Let set in the refrigerator for at least several hours. The curd will continue to set, and we liked it even better the next day. When ready to serve, take them out and cut into squares (16 bars worked well for us), and serve.
Latest posts by KimiHarris (see all)
- Good Eats and Good Reads 11/22 - November 22, 2014
- Grain Free Caramel Apple Tart - November 21, 2014
- Rich Roasted Bone Broth (My version of “Hearth” Broth) - November 20, 2014