We’ve cut refined sugar out of our diets, but my husband LOVES lemon bars. Unfortunately, most of the substance of a lemon bar is sugar, take that out and there’s not much left. So, I’ve been on a quest to develop a reasonable substitute for his beloved dessert. I started with a recipe for lemon brownies, then adapted it so much it hardly resembled the original, in fact, I’d say it’s a lot more similar to an actual lemon bar- success! Now, don’t go expecting a lemon bar’s exact twin, but if you expect something similar, but more complex, a little more sophisticated and a lot healthier, you won’t be let down! And bonus: no white flour or white sugar, just the good stuff:)
- A generous 1/2 cup honey (or 1/4 honey and 1/4 maple syrup, which is a little tastier, but a bit more expensive too)
- 1 stick of butter, melted
- 1/4 teaspoon sea salt
Beat in your mixer:
- 2 eggs
- 2 egg yolks
- juice from one lemon
- zest from one lemon
Now mix in the honey and butter combo and add:
- 1/2 cup whole wheat flour
- 1/2 cup almond meal/flour
Spread your batter into an 8×8 pan and bake at 350 for 30-35 minutes. The edges will be a bit brown, the center should be spongy.
Now, to be extra fancy, you’re going to make a yogurt topping and zest more lemon on top!
- About one cup Greek yogurt
- Maple syrup to taste (I like it still a bit tart, so I use a couple tablespoons)
- Zest of one lemon
Once your bars have cooled, serve them with a generous dollop of yogurt topping and a sprinkling of lemon zest. Enjoy!!