If you were to ask me about my favorite recipes on this blog, almost every one would most likely contain chocolate. What can I say? I’m a chocoholic. But after trying these Creamy Lemon Bars, I can say that they would most definitely make the list.
Why yes, they are good enough to hold their own next to a bunch of kick-butt chocolate recipes.
There’s nothing super special about these bars. In fact, they’re actually quite simple. Just a quick crust and a lemon filling. So what puts them on my favorite list, you ask? That’s simple. They taste really really good.
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
Preheat oven to 350F. Grease an 8×8 pan with cooking spray. In the bowl of a food processor, combine all crust ingredients. Mix until combined and a wet mixture has formed. If it seems too dry, you can add a bit of milk until the proper consistency is reached. Press into an even layer in the bottom of prepared pan. Bake crust for 10 minutes. Meanwhile, combinr all filling ingredients in food processor. Mix until completely incorporated with no tofu clumps remaining. Pour into baked crust. Bake in oven for another 20 minutes, until filling has firmed around the edges. Remove from oven and let chill in oven for at least 2 hours, until entire filling is firm. Slice into 16 squares and serve. Store in fridge.
Revisited Recipe of the Day:
Crustless Lemon Honey Cheesecake