Comments on: Lemon Curd Bars

By: Speedmum

Speedmum — Mon, 22 Feb 2010 19:15:55 +0000

Thanks for sharing that Whitney! I am one of those lazy ones ) although not proud! Will make these soon with just soaked nuts! hurrah! I dont own a dehydrator and can’t leave my gas oven on for 24 hours!

By: Roxanne

Roxanne — Mon, 08 Feb 2010 20:05:39 +0000

Great suggestion to use stevia. I plan to make these for my husband on the Body Ecology Diet. He will appreciate this, as he’s very limited on anything that even resembles sweetness. Also, I plan to make these raw in the dehydrator. Yummy!! Thanks so much!!

By: Dana

Dana — Sun, 24 May 2009 19:51:43 +0000

Oh, I wondered about nuts and phytic acid! It didn’t make any sense for phytic acid to be in the “food” area of the seed. Thank you so much for posting this. I had introduced my daughter to “health bars” as a substitute for candy when she was smaller and now I can’t see giving her all that soy. This is a great alternative, and probably cheaper per unit than Lara Bars.

By: Lulu

Lulu — Thu, 21 May 2009 09:38:03 +0000

Just made those delicious bars today, finally!…little bit of changes…just used walnuts instead of almonds and used agave syrup instead of honey, only had tasmanian leatherwood honey and that has quite strong falvour, so i didnt want to overpower the flavour…and one more…just to make th elemon curd easier…i didnt strain the curd after cooking, but instead strained the lemon juice when adding to the mix and at the end of cooking (after it got quite thick) used metal whisk to make it smooth…easy:)…thanks kimi for your great ideas!

By: Sarah Nissen

Sarah Nissen — Thu, 21 May 2009 02:55:21 +0000

I made these yesterday and they are fantastic! Thanks for the great recipe.

My 2-year-old son says they’re “Too lemony” and doesn’t like them! I’m thinking of making some with your chocolate icing and maybe putting some cocoa powder in the “bar” part to make them brownie-like for him.

By: KimiHarris

KimiHarris — Thu, 21 May 2009 00:48:23 +0000

Chef Rachel,

We really love this dessert! I used chia seeds as a binder for a while in baked goods when my daughter seemed to be a little sensitive to it. It worked pretty well. It definitely holds things together well, but the baked goods were more dense. This is already so dense, I don’t know how much of a difference it would make in this case. It would be worth a try for sure! The other option, which I have been playing around with is making an unbaked version (of the bottom part). This wouldn’t have eggs in it.

By: Chef Rachel

Chef Rachel — Wed, 20 May 2009 21:44:16 +0000

wow, they look delicious. The challenge I think would be to make them eggless for those who can’t eat eggs. When I write for a magazine for people w/food allergies & intolerances, I have to make recipes I create w/the option of an egg substitute of some kind. What do you prefer to use in baking in that case?

By: Andrea Isaacson

Andrea Isaacson — Tue, 19 May 2009 20:02:11 +0000

Thank you for these lovely receipes. I am so excited to try many of them. I am gluten free and try to use limited sweeteners. I do use stevia and some raw homey. God bless you as you are blessing many. Love in Christ, Andrea

By: Whitney

Whitney — Mon, 18 May 2009 19:47:26 +0000

Love the lemon curd and love it on these bars!!

I just remembered that I made two changes to the bar part:
1) half almonds, half pecans
2) I soaked the nuts overnight in salt water, BUT did NOT dehydrate them

I left them to drain for over an hour while I did other things and then I used a little less honey to compensate for remaining moisture (and then some stevia to boost the sweetness). It all worked out great and I just wanted to mention it in case someone else was lazy (about dehydrating), but wanted the nuts to be soaked.

YUM YUM YUM!

By: Elizabeth

Elizabeth — Sat, 16 May 2009 22:04:22 +0000

I made these lemon bars today for a potluck and they were a hit! Thanks for the delicious recipe. I gave you a shout out on my blog today.