This is hands down one of our favourite recipes of all time. We made it every weekend for the last four weeks until we perfected it for you. That's how thoughtful we are. We sat on our bums eating tray after tray of lemon squares until we knew we had a recipe we could stand behind. If that's not commitment then we don't know what is. These bars have a delicious tangy tartness to them, a soft texture, and a "browned butter" crust.
So how about this weather eh? We had over a foot of snow in some places here in Ontario, it was enough to shut everything down for a day or two. They even had to stop the snow plows because the operators can't work more then 13 hours a day. It was so snowy that Jon had to cancel his birthday party with his friends on Friday (sad face), BUT he had lots of love from all of you on our facebook page, AND I surprised him breakfast in bed (happy face!). I made him a delicious tray of crepes with assorted fillings, from Against All Grain. See a photo of him below in all his sleepy glory. His birthday gift to himself was to finish the half-sleeve tattoo on his left arm, he still needs one more session to complete it.
We appreciate all the love and support you guys give us, and we hope you enjoy this recipe as much as we have been.
-Barbara (and Jon!)
TIME: 50 min
YIELD: serves 8-12
Browned Butter Crust
1/2 cup grassfed butter
3/4 cup coconut flour, organic
2 free range eggs, whisked
1/3 cup coconut sap sugar
2 tbsp water
4 free range eggs
3/4 cup coconut sap sugar
3 tbsp fresh lemon zest
2/3 cup fresh lemon juice
2 tbsp organic coconut flour
1. Melt butter in a pan on med-high heat, and allow to cook until browned. The butter will foam, clarify, and begin to foam again - this will take about 5-6 min after it has melted. Stir continuously to prevent from burning.
2. Transfer butter to a bowl, and place in the freezer to chill until set completely - this will take about 20 min.
3. Preheat oven to 350 F.
4. Prepare an 8 x 8 Pyrex pan: grease the bottom and sides with coconut oil, and then add a large piece of parchment paper that folds over the sides (you will need this to lift the final product out of the pan). Grease the parchment paper with coconut oil on the bottom and sides as well.
5. Whisk the eggs. In a large bowl, mix all the rest of the crust ingredients by hand, and then add the egg - keep mixing by hand. It will end up as a crumbly crust/mixture.
6. Remove the browned butter from the fridge, and scoop small pieces (about 1/2 inch or less) into the batter. You can also just use a spoon and them crumble the butter with your hands.
7. Mix the batter again by hand, and when completely mixed, press into the Pyrex pan evenly. Bake for 18 min.
8. Meanwhile, in another large bowl, mix all the filling ingredients together with a hand mixer, and pour over the batter as soon as it is removed from the oven.
9. Decrease oven heat to 325F, and bake the bars for 30 min.
10. Transfer to the fridge to set for several hours, and then lift out using the parchment paper onto a cutting board, and cut to size. Enjoy!