I’ve been so excited all weekend to post these! Really and honestly, I’m so excited about this recipe. It doesn’t look like much – lemon bars are everywhere and who doesn’t have a recipe for them? But I’m so excited because I had no idea if this recipe would work.
I’m used to having to try a recipe a couple times to get it just right, but this one was perfect as it was the first time around even though I had to completely guess, as I was using a new-to-me ingredient. I must have guessed just right because the filling in these is amazing – if I do say so myself!
Notice how I said all weekend? That’s right, these were made last week, and since then I’ve been picking raspberries like crazy, not to mention today, trying to keep up with everything that seems to explode on Monday out of nowhere.
Picking berries all morning was not the brightest idea I’ve ever had especially since I wanted to post these, like yesterday. But in any case, here they are. They may not be as exciting to everyone else as they were to me but get your fill of non-raspberry sweets now because I think raspberries are all you will see for the next couple weeks 😀
I also quickly want to mention that last week I received a 25$ gift certificate from Swanson Health Products to try a few things. I’ve been very happy with everything I’ve received. One thing I ordered was brown rice flour, which I’ve really been enjoying and can’t wait to incorporate into more things. It works perfectly in these bars to keep the filling super smooth and although I’m sure other flours can be used, I love that the brown rice flour didn’t add any undesirable flavors or textures to the filling of my bars.
I’ve also just tried xantham gum in my smoothies and I love the texture it gives them, I’ll be adding it in all my smoothies from now on. I also tried a few more things that I hope to try out in the next few days 🙂
Also, just a quick mention that if you also have a blog and want to review some of the products that Swanson carries check out this page about doing your own review.
Oat Shortbread Base
Recipe slightly adapted from Carrots N Chocolate
- 1/2C butter
- 1/2 C coconut sugar or sucanat(or any brown sugar)
- 1 C oats
- 1/4 C whole wheat pastry flour
- 1 tbsp milk(optional)
Preheat your oven to 350 degrees. Lightly grease a 8×8 pan.
Take half the oats and grind in a blender or mini-food processor till fairly finely ground. Set aside till later. Cream the butter and sugar till light and fluffy, then add the oats, ground oats and flour and beat until everything is incorporated. Add the milk only if needed to get the dough to stick together as coconut sugar and sucanat can be fairly dry sugars where regular brown sugar doesn’t have that same effect. Be careful not to add too much milk if using any at all as the dough should be very dry and crumbly, but should stick together when pressed.
Press into the prepared pan and poke with a fork a few times before putting in the oven to bake for 18-20 minutes until lightly golden and until the top isn’t oily looking anymore. The shortbread will not be completely cooked at this point. Remove from the oven and cool for 5-10 minutes while preparing the lemon filling.
- 4 large eggs
- 1/2 C honey
- 1 tbsp lemon zest
- 1/2 C freshly squeezed lemon juice
- 1/4 C brown rice flour(alternatively whole wheat pastry flour will work)
Whisk together all the filling ingredients in a medium sized bowl. Pour over the already baked oat shortbread and return the pan to the 350 degree oven for 18-20 minutes. The edges will brown fairly quickly but don’t worry. Once the filling is set and doesn’t jiggle anymore it’s done. Remove it from the oven and cool before serving with a light dusting of powdered sugar over top if desired.