My favorite desserts are usually chocolate or anything fruity, especially citrus. I love my grandmother's strawberry cake, chocolate covered fruit, my mom's blueberry muffins, the list goes on. At the top of the list? Lemon bars. Typically these are made with a buttery flour crust and filled with sugar, but I recently found a healthy version and I'm pretty sure these will be stocked in the fridge all summer long, They're that good. I also have a thing for lavender. I put it in my coffee, diffuse it, add it to lotion, and order a Lavender Chocolate Donut when I stop by my favorite coffee shop. Something about it is calming and reminds me of my mom.
Currently in my yard, there are two lavender bushes in the front and two citrus trees in the back, orange and lemon. Right now the lemons are becoming ready to pick, just in time for summer!
This original recipe is from Ambitious Kitchen. However, I tweaked it a little to make it to my liking. Whichever recipe you choose, this one is a must try!
Ingredients:
Crust:
1/4c Coconut Oil, melted
1/4c Sugar (I used Coconut Sugar)
1 Egg
1/2 tsp Vanilla
1c + 3 tbsp Almond Flour
Dash of Salt
Filling:
1/2c Lemon Juice (fresh squeezed is best, approx. 2 lemons)
1/2c Honey
4 Eggs + 1 Egg Yolk
1 tbsp Almond Flour
*4 drops of Lavender Essential Oil
*Fresh Lavender to garnish
*Powdered Sugar for topping
(* = Optional)
Instructions:
Preheat oven to 325
Line an 8x8 pan with parchment paper or spray with Coconut Oil
Mix wet ingredients, then add in the dry.
Press into bottom of 8x8 pan then bake for 10-15 minutes. (Glass will cook the fastest but likely to burn. A ceramic dish like mine took 15 minutes.)
While the crust is baking, mix the filling.
Mix all filling ingredients together, then pour over a warm (not hot) crust.
Bake for 20-25 minutes
Let it cool, then refrigerate. Serve chilled and store left overs in the fridge.
Makes 12.
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