The inspiration for these simply came from having 3 egg yolks on hand that I didn’t want to toss. I’m rather glad for it, as I think I may just keep an ongoing supply of the lemon topping in the freezer for ever and ever, as probably my most favourite treat ever! The crust requires pulling out the food processor, the bars go in and out of the oven twice and the topping is a bit finicky as you have to stay with it whisking the entire time it’s over the heat… But if you’re looking for a ‘healthy treat’ and you’ve got some time to make these, they are worth it!
Makes 16 bars
- 6 large medjool dates, pitted
- 1 cup almonds (or any other nut)
- ¾ cup rolled oats
- dash of sea salt
- ¼ cup coconut oil, melted
- 3 egg yolks
- 4 eggs
- ¾ cup lemon juice
- ½ cup sugar of your choice (such as evaporated cane juice or coconut sugar or maple sugar)
- ¼ tsp sea salt
- ½ cup grass fed butter
- Heat oven to 350°F. Line an 8 x 8 baking dish with parchment paper.
- In a food processor, process the dates, almonds, oats and sea salt for 1-2 minutes until ground.
- Pour into a bowl and add the melted oil. Combine to make a dough.
- Press the dough down flat into the pan on the parchment paper. Bake for 20 minutes.
- While the crust is baking, in a small heavy saucepan over medium heat, whisk together the egg yolks, eggs, sugar, lemon juice and salt.
- Whisk the mixture continuously over the heat until it begins to thicken (about 8-10 minutes). Once you notice it begin to thicken, remove from heat immediately.
- Add the butter and continue whisking until the butter is thoroughly melted into the lemon mixture.
- Pour the lemon mixture over the crust. Bake for another 10 minutes.
- Let cool completely.
- Refrigerate (or freeze if not consuming within 2 days). Optionally sprinkle with shredded coconut or powdered sugar just prior to serving.
To deliciously healthy food (and ‘healthy treats’ too!!) and stronger faster running… Cheers,
Sarah Cuff, R.H.N.