Home Healthy Recipes LEMON BARS | easy, healthy recipe

LEMON BARS | easy, healthy recipe

LEMON BARS | easy, healthy recipe

hello, my friends, it’s Dani and today I’m showing you how to make my clean and delicious lemon bars these lemon bars have a biscuit like whole-wheat crust with a light bright lemon curd over the top which is firm and creamy it’s the perfect consistency they’re so good and they’re so easy to make Margo first I’d like to take a moment to thank Bob’s Red Mill for partnering with me on this video for over three decades Bob’s has been committed to providing people everywhere with the best quality foods available and helping their customers live a healthier life through better nutrition they have one of the largest lines of organic whole-grain foods in the country all of their products are certified Kosher and made from ingredients grown from non-gmo seeds I am a huge fan of Bob’s I’ve been using their products for years I highly recommend them and if you guys want to learn more about them or check out any of their ingredients I will leave a link down in the description box below so to get started I’ve got my oven preheating at 350 degrees Fahrenheit and I’m gonna start by making my crust so I’ve got a nice big bowl and the first thing going in is 3/4 of a cup of Bob’s stone ground whole wheat flour now unlike refined flours Bob’s whole wheat flour includes the wheat germ the brand and the endosperm so it still contains all of its nutrients plus it’s a great source of fiber and it has 6 grams of protein per serving then I have 1/3 of a cup coconut oil 1/4 cup maple syrup and a quarter teaspoon of kosher salt then I’m just gonna begin to gently mix this all together now I really love the whole wheat flour for the crust but if you want a texture that was a little bit lighter then I would recommend doing half of Bob’s stone ground whole wheat flour and half of their fine pastry flour that will get you a texture that’s a little bit layer both completely delicious but as always you’ve got options once your batter looks just like this it’s gonna be thick and a little bit shiny you want to transfer it into an 8×8 ceramic baking dish that’s lined with some parchment paper this just makes it a lot easier to get the bar out of the dish once they’re done cooking now the parchment paper doesn’t just lay there so what you have to do is you just need to kind of hold it in place get the dough into the center just like this and then use your hands to start to Pat the dough down getting it as flat and even as you can remembering to get it along the sides and into the corners as well don’t get fanatic about it it doesn’t need to be perfect as a matter of fact I find when it doesn’t look perfect it gives it a little bit of a rustic homemade made with love kind of feel so just have some fun with it once you’ve got the dough in the pan just the way you want it pop it into your oven for 20 minutes or until it’s fragrant lightly browned and set through then I’m just gonna let that cool on the counter while I make the filling so I’ve got 6 eggs in a nice large bowl into that I’m gonna be adding the zest from one large lemon which is about 1 tablespoon plus 1 teaspoon of lemon zest then I have half a cup of fresh squeezed lemon juice 1/3 cup of honey 1/4 teaspoon of kosher salt that’s just gonna make all the flavors pop and 4 teaspoons of coconut flour now the coconut flour helps to thicken up the curd just a little bit so we get that creamy firm texture if you didn’t have the coconut flour you could also sub in some arrowroot or some tapioca flour all of these ingredients Bob’s also carries so if you want to check them out the link will be down in the description box below then I like to mix this using a hand mixer so you’re just gonna get it low and slow get everything going and once you see all of the ingredients come together you are on your way now do know that the filling is gonna look very loose you’re gonna think that it’s too liquidy but it’s not this is exactly the way it’s supposed to be so when it’s all done and it’s all mixed together this is the consistency you’re looking for and then you’ll see that it thickens up as it cooks so I’m gonna take the lemon mixture pour it over my cooled crust so then I’m gonna just pop this pan back into that 350 degree oven for 30 minutes or until it’s set through with a little jiggle you don’t want it to be loose in the middle but you’re gonna see that it still has a little jiggle to it then it comes out of the oven and you got to let this cool on the counter it’s completely cooled so I usually let it sit on the counter for about an hour then I transfer it into the refrigerator where it sits for another 4 hours or until it’s totally chilled that’s when you know your lemon bars are done and ready to go from here you want to use a nice sharp knife to cut it into 16 squares and then I like to give it a little sprinkle of powdered sugar right over the top it’s just so pretty and it really brings the lemon bars to life now if you weren’t planning on eating them right away they would last in your fridge covered tightly with some plastic wrap up to three days and now for my friends who want these for the longer haul if you wanted to make these ahead of time they also freeze really well so you can make the bars and then either freeze it in one big square or cut them into squares ahead of time and freeze them individually these lemon bars would be perfect for any time you’re wanting a clean and delicious bright sweet bite mmm Marlo that sweet creamy bright lemon curd with the Hardy holy crust is the perfect combination they play off each other so well I cannot wait for y’all to give this recipe a try and when you do don’t forget to snap a picture and tag me on instagram and on facebook so i can see all of the clean and deliciousness you’re whipping up in your very own kitchens thank you once again to Bob’s Red Mill for partnering with me on this video if you guys want to learn more about them or check any of their products out I’ve got a link for you down in the description box below thank you all so much for watching I’m Danny’s fees and I’ll see you back here next time with some more clean and deliciousness Cheers you


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