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Recipe updated 6/3/16
Lemon bars have been on my radar for about a year now. I love lemon bars and worked on them last year but never got great results. When thinking of recipes I could post for Easter, lemon bars immediately jumped to my mind again, so I gave them another whirl – this time successfully. These aren’t exactly what I was aiming for, but they sure are good so I’m posting them. I was originally going for a gooier lemon bar like I’ve had traditionally, but these are a little cheesecakey. Which is totally awesome. But I’m still going to do those gooey lemon bars eventually. That’s the operative word for a lot of my recipe ideas…”eventually”.
Perfect for an Easter or spring-time party, these lemon bars are the ideal balance of tart and sweet. Light yellow in color, very moist, and so refreshing, a bite into one of these is like springtime in your mouth.
The ingredients list might look a little long, but these bars are actually quite easy to make. A lot of those ingredients are repeat ingredients that go into both the crust and the lemony filling that gets baked on top of it. Trim Healthy Mamas (click here for my synopsis of the plan), these bars are a great S dessert!
A note on the name: at Bible school there was a discussion about whether food items like this recipe are called “squares” or “bars”. I’ve always called them “bars” (Butterfinger Bars – case in point), but I thought that “Lemon Squares” sounded elegant, like tea party food. So there ya go. You can call them Lemon Bars if you like; I really don’t care.
Bars or Squares…whichever they are, they’re great. Refreshing, delightful, with a flavor that I can only describe as “bright”….yeah, you definitely need to make these for Easter. Or your next tea party.
Question of the day (comment below; I want to hear from you!): bars or squares?
You can find this recipe in my cookbook, Necessary Food.
- ½ cup Briana's Baking Mix
- ¼ cup oat fiber (use gluten free if necessary)
- 1 tsp. THM Super Sweet Blend
- ¼ tsp. salt
- ¼ tsp. xanthan gum
- 6 T salted butter, softened
- 2 T Greek yogurt
- 8 oz. cream cheese (if using full fat, soften it first)
- ½ cup Greek yogurt
- 2 eggs
- 2 T oat fiber (use gluten free if necessary)
- ¼ tsp. THM Pure Stevia Extract Powder
- ¼ tsp. turmeric (for color)
- ⅛ tsp. salt
- 1 tsp. vanilla extract
- 2 tsp. Knox gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ½ tsp.)
- ½ tsp. xanthan gum
- ¾ cup unsweetened almond milk (or carton coconut milk for a nut free version)
- ½ cup lemon juice
- Whisk the dry ingredients for the crust together, then add the butter and Greek yogurt and mix with a hand mixer. Press into a greased 8x8" pan. Set aside (do not prebake).
- Using a hand mixer, beat together the cream cheese, Greek yogurt, eggs, oat fiber, stevia, turmeric, salt, and vanilla until smooth.
- Add the gelatin and xanthan gum while mixing so they don't clump.
- Add the almond milk and lemon juice slowly while mixing. Mix until smooth.
- Pour the mixture onto the crust and bake at 350 degrees for 40 minutes or until set. Refrigerate to chill completely before cutting and serving. Yields 9 servings.
Briana’s Baking Mix recipe
- Xanthan Gum
- Oat Fiber
- THM Oat Fiber (gluten-free)
- THM Sweet Blend
- THM Pure Stevia Extract Powder
- Knox plain bulk gelatin