No one really had high hopes for these bars. Like, sure, they would taste good, and you would have no problem with eating some, but no one was like “Oh my god i can’t wait until those Lemon bars are ready because they’re gonna be amazing and I’m gonna eat the whole pan in one sitting” (for the record, that may be the way I react when there’s chocolate mousse chilling in the fridge).
Everything changed when I took the first bite. Dang, these guys were good! I shared them with everyone in my family and before I knew it, every last bar was gone. There’s only one solution there: make them again. So I did. And you know what you should do? Make them. And then make them again because soon you’ll have enhaled the whole first pan.
Creamy Lemon Bars
- 1 1/3 cup + 2 tbsp oat flour (sorry for the weird measurement)
- 2 1/2 tbsp honey
- 2 tbsp coconut oil
- 1/4 tsp salt
- 1 package shelf stable tofu (1 1/2 cups)
- 1/3 cup lemon juice
- 1/4 cup honey
- 1 1/2 tbsp arrowroot starch/flour
- zest of 1 lemon
Revisited Recipe of the Day:
Crustless Lemon Honey Cheesecake