• Monday, October 22, 2018
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Crave

Recipe: Lightened Up Lemon Bars

  • FRESNO BEE

    Lemon bars with whole wheat flour and a fruit-and-nut crust are sweet and relatively healthy.

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This classic dessert is lightened up with a fruit-and-nut crust — more healthful than the usual buttery shortbread — and a filling that uses whole-wheat flour.

The recipe comes from Gianna Dinuzzo of the organic food delivery service Ooooby Fresno.

  • >> Crust:
  • 1 cup cashews
  • 1 cup almonds
  • 1/4 cup shredded coconut
  • 3/4 cup raisins
  • 1/4 teaspoon salt
  • Grated zest from 1 lemon
  • 2 tablespoons pure maple syrup
  • >> Filling:
  • 3 eggs
  • 1 egg yolk
  • 1/2 cup lemon juice
  • Grated zest from 2-3 lemons
  • 1/2 cup sugar
  • 1/3 cup whole wheat flour

Heat oven to 350 degrees. Spray a 9-inch square baking pan with coconut oil or nonstick spray.

To make crust: Combine ingredients except maple syrup in a food processor. Process until finely ground. Slowly add syrup and process to a crumbly, gooey, cookie-dough-like consistency.

Press crust into a thin, even layer in bottom of prepared pan.

To make filling: In a large bowl, whisk together ingredients until smooth. Pour over crust. Bake 20 minutes, or until filling is set.

Let cool at least 15 minutes. Dust with powdered sugar.

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