Lemon Curd Bars

Holy F-Bomb. That’s really all I should put here. But for the sake of not leaving you with the inkling of a curse (regardless of how positive it is!) I will lay it out for you. These are AMAZING! It would be so easy to make these 100% organic if you wanted to and even if you aren’t gluten free, you will still love them. I promise. Guaranteed to be a crowd pleaser! It was really hard to keep Mike out of the lemon curd until the base was cooled. He kept dippin’ his fork in it. Can’t blame him really, it would have been just as easy to throw some cool whip on it and eat it as is. These bars could hardly get any healthier. All of the fat is derived from natural ingredients like nuts, eggs and coconut oil. The WW points are high but I feel justified knowing that the ingredients are natural and healthy fats.

INGREDIENTS
Base
1 cup Almonds – Raw, Unsalted
1 cup Cashews – Raw, Unsalted
1/4 cup Honey or Agave
1/2 cup Coconut Oil – Melted
1 tsp Sea Salt
2-4 tsp Lemon Zest
2 Eggs or 3 tsp of Ener-G Egg Replacer

Lemon Curd
3 Eggs
1 cup Sugar **SEE NOTES
1/4 cup Margarine – Reduced Calorie
1/2 cup Lemon Juice – Fresh (5-6 Lemons) **SEE NOTES
1 tbsp Lemon Zest

The crust, fresh out of the oven

METHOD
Base
– Preheat oven to 400 degrees, ensure the rack is in the middle and spray an 8×8 square baking pan
– In a food processor grind the almonds and cashews into a medium-fine flour. There will be little chunks left and that will be perfect.
– Add the remainder of the ingredients and pulse until combined
– Pour into baking pan and bake for 30 minutes or until browned on top. The crust will rise but when you remove it from the heat it will deflate **SEE NOTES
– When baked, remove from heat and let cool in the pan

Lemon Curd
– In a double boiler whisk together eggs and sugar. If you don’t have a double boiler, put a metal bowl over a regular pot with simmering water.
– Add the rest of the ingredients and whisk 10-15 minutes until thickened.
– Remove from heat and let cool. Put it in the fridge to fully set. It will have the consistency of pudding in the end
– When the curd is set, spread it over the delicious nutty base and put in the fridge to complete the cooling and setting process.

NOTES
– Next time I make this I will try Splenda to bring the calories down but I don’t foresee splenda being a problem.
– I used Meyer Lemons for this recipe. They are amazingly delicious, sweeter than regular lemons but they’re only in season from late winter to spring. Regular lemons will be just as amazing.
– I did not cook my curd long enough and it didn’t fully set. Make sure you whisk for a full 10-15 minutes so that it hardens in the fridge. Not cooking long enough does not change the flavor, just the consistency.
– Individually the crust and curd can be used for almost anything. Use the curd as a lemon pudding and top with whipped cream, use as a pudding filling for a homemade trifle or how about lemon tarts. Can you refuse lemon tarts? The crust could very well be eaten on its own as energy bars, use it as the crust for any other bar, pie or brownie. It’d probably make a great base for nanaimo bars if you wanted to go that route!
UPDATE: Turns out I was just REALLY impatient and wanted these in my mouth. This morning when I went to have a bar (or two) for breakfast, the curd was perfectly set. Thus my recommendation is to make them the day before to ensure the proper consistency of the curd. If you don’t care if the curd is liquidy then have at ‘er.

NUTRITIONAL INFO
Serves 12
Weight Watchers points per serving – 10
Calories – 338.4
Fat – 23.6g
Fibre – 2.8g
Sodium – 250mg
Carbohydrates – 28.4g
Protein – 6.8g

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