Easy, Healthy Lemon Bar Recipe | Alt-Baking Bootcamp | Well+Good
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- Опубликовано: 11 сен 2024
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On this week's Alt-Baking Bootcamp, we're taking on one of our favorite summer desserts with this healthy lemon bar recipe! 🍋🍋🍋 Mia and Jenny are tackling lemon bars without any refined sugar, plus they're gluten-free, lactose-free, and nut-free! WOW. This is the perfect dessert for your next barbeque, or to send your kids to school with (since it's nut-free!) Mia and Jenny guide us through not only the recipe, but the science behind what makes it similar to the OG, and all the health benefits of their version. Oh, andddd it's pretty darn easy to make. Watch & comment below to let us know what recipe you want us to healthify next! #lemonbarrecipe #altbakingbootcamp #wellandgood
RECIPE:
Crust:
2/3 cup coconut flour
1/4 cup tapioca flour
¼ teaspoon kosher salt
1 egg
2 tbsp honey
1 tsp vanilla extract
1/2 cup coconut oil solid
Lemon zest (1 tsp)
Directions:
-Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper.
-Add wet ingredients to a mixing bowl or stand mixer and whisk to combine.
-In a separate bowl, add dry ingredients and stir to combine. Add dry ingredients to wet and mix thoroughly. The dough will be crumbly.
-Add dough to baking sheet and, using a spatula or the heel of your hand, press dough into the bottom of the dish to create an even layer. The more you work the dough, the easier it will get.
-Let the baking dish chill in fridge for 10 minutes before adding to the oven.
-Bake at 350 for 10-12 minutes.
Lemon filling:
3 eggs + 1 yolk
1/3 cup lemon juice
1 tbsp lemon zest
1/3 cup honey
1 tbsp coconut flour
Sea salt
Directions:
-While the dough is baking, whisk together all ingredients in a medium sized bowl.
-When the dough is done, remove from oven and lower temperature to 325 degrees.
-Pour mixture immediately over hot crust, and bake for about 15 minutes, or until the custard is set.
-Remove from oven and allow lemon bars to chill completely (at least 2 hours in the fridge or overnight).
Check out more from Jenny here: www.jennydorse...
And you can find Mia here: www.therasalif...
Subscribe to Well+Good’s channel for more tasty videos: / wellandgood
Check out more episodes of Alt-Baking Bootcamp here:
Blueberry Pie: • Blueberry Pie Recipe W...
Strawberry Shortcake: • Healthy Strawberry Sho...
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I used maple syrup in place of honey. These tasted amazing!!!! Big hit with the family! Also. I used all organic ingredients too. Except for the tapioca flour.
Love to hear this! Keep coming back for more alt-recipes
Looks good gonna try this on my channel to taste test love yah both 💯
It seems ill-advised to go directly from the fridge to the oven with a glass pan. Especially considering the incidents of pyrex exploding, and the instructions on the packaging to avoid extreme temperature change.
Also, though more minor, it's not adviseable to put hot food in the fridge; causes condensation, and makes the fridge work harder, using more power. There are some concerns for the temperature as well, if everything around it is staying cold enough.
Anyway - is the dough being cold a strict requirement for the recipe?
And, thanks for the recipe! I was wondering how you'd put it together with so little sweetener. Found one that only used half a cup of sugar(substitute) in the filling, but this is a whole other level!
Love this. Definitely delicious!
Wait why do u use egg for the crust
Well+Good Squad!!!🙋🏾♀️💞 Yesss I'm here for this delicious Pie.
So good! So easy! Let us know how your batch goes 🍋
Love it!!! Let us know if you make it :)
Excited for you to try this out!
I wanted these to be great but they were tough and I followed the directions to a T. I topped them with a layer of lemon curd in hoped they will absorb some moisture as I don't have time to make another batch. Bummer.
Can you use maple syrup in place of the honey?
Yes, absolutely! Let us know how they turn out :)
Can you substitute flax eggs for the egg in this recipe? They look so good.
Hi Lauren! The curst should be fine with a flax egg, but the lemon filling may need to be reworked to be egg free. Are you looking specifically for vegan recipe or egg free?
Mia Rigden I wanted to know if it could be made vegan so I could make it for my friend
@@lkathler For the lemon filling, you can use a mix of lemon juice, lemon zest, nondairy milk (something like macadamia could be tasty!) and a starch (tapioca, corn, arrowroot) to thicken instead of using the eggs as the thickener.
What's a good substitution for Tapioca flour?
So can this be printed out anywhere??
just highlight the recipe and print it. i just did and it works.
yupp! The full recipe is in the description. Feel free to copy + paste, then print! :)
Have you guys made a healthy bread for toast or sandwiches?
Yupp! Check out our paleo bread recipe here: ruclips.net/video/vV93_CA35mI/видео.html
What's 350 as a Gas mark ??
Hi Tricia! 4 should work -- let us know how they turn out! x
Is the crust crunchy? Thanks
We wouldn't say the crust is crunchy, but it definitely has a nice flaky texture!
How much calories?
I have the same egg subst question as Laureen. Anyone?
Hi Diane! The crust should work fine, but the lemon filling may need to be reworked. Are you looking for a vegan recipe? We have some good ones coming up!
Sorry but to me, that does not look like a lemon bar and it does not look good to eat.