Ingredients
1 cup All purpose flour
1/2 cup unsalted butter (room temp)
1/2 cup icing sugar
3 Tbsp cornflour (corn starch )
Finely grated orange peel ( Orange zest from 1 medium orange)
1 tsp cinnamon powder
1/4 tsp salt
* This recipe doesn’t require baking powder or baking soda (bicarbonate of soda).
Instructions
1. In a large bowl add butter , icing sugar and finely grated orange peel then mix until light and pale .
2. Sift in flour , cornflour , cinnamon and salt . Mix until a dough is formed.
* I advise you to use your hand to mix the dough . Take your time the dough will eventually come together.
3. Slightly flour your work surface. Roll the dough and flatten it with a rolling pin .
4. Use a fork to scrap the dough on top . Let the dough chill in the refrigerator for 30 minutes.
5. Once the dough has chilled take it out and use a fork to scrap the dough on top again . Use a cookie cutter to cut out the dough.
6. Place the dough pieces in a lined baking tray.
5. Bake in a preheated oven at 180 Degrees Celsius for 15 minutes or until slightly golden brown.
Healthier version of Lemon Bars that keeps all the zesty goodness while being lighter on sugar and calories:
Crust Ingredients:
1 cup almond flour** (or oat flour for a gluten-free option)
2 tablespoons coconut flour**
2 tablespoons coconut oil** (melted) or olive oil
1 tablespoon maple syrup** (or honey)
1/4 teaspoon vanilla extract**
Pinch of salt**
Lemon Filling Ingredients:
3 large eggs**
1/4 cup honey** (or maple syrup)
1/2 cup freshly squeezed lemon juice** (about 2 lemons)
1 tablespoon lemon zest** (from one lemon)
1/4 cup almond milk** (or low-fat milk)
1 tablespoon cornstarch** (optional, for thicker filling)
Pinch of salt**
Instructions:
1. **Preheat the Oven:**
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper or lightly grease it.
2. **Make the Crust:**
- In a medium bowl, combine the almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt. Stir until the mixture comes together into a dough.
- Press the dough evenly into the bottom of the prepared baking dish, creating a thin, even layer.
- Bake the crust in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly while you prepare the lemon filling.
3. **Make the Lemon Filling:**
- In a medium bowl, whisk together the eggs, honey, lemon juice, lemon zest, almond milk, cornstarch (if using), and a pinch of salt until smooth.
- Pour the lemon filling over the slightly cooled crust, spreading it out evenly.
4. **Bake the Lemon Bars:**
- Bake the lemon bars for 18-22 minutes, or until the filling is set and just slightly firm to the touch. The edges should be lightly golden, and the center should not jiggle when you shake the pan.
5. **Cool and Serve:**
- Allow the lemon bars to cool completely in the pan. Once cooled, place them in the fridge for at least an hour to help them set further.
- Once chilled, dust the top with a light sprinkling of powdered sugar or coconut flour for a little extra sweetness (optional).
6. **Slice and Enjoy:**
- Once fully cooled and set, slice the lemon bars into squares and serve.
Tips:
- If you want to make these bars even lighter, you can reduce the honey in the filling and use a sugar substitute like stevia or monk fruit.
- To add more depth of flavor, you can add a little ginger or turmeric to the crust.
- These lemon bars store well in the fridge for up to 5 days or can be frozen for longer storage.
These healthy lemon bars are tangy, sweet, and refreshing, with a crumbly, lightly sweet crust. Perfect for satisfying your citrus cravings without the added sugars and heavy ingredients!
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