Today was one of those days where I wanted a square of some sort, didn't matter what kind of square, I just had a craving for something sweet and square. I was going to make banana squares drizzled with chocolate, but I didn't have the ingredients, so I will make that another day. I did have lots of lemons though and decided to make lemon squares. At first I was experimenting and then everything just came together naturally, I was a little worried thy wouldn't turn out how I had pictured them. These lemon squares are so delicious, tart and sweet at the same time and I looooove lemons and very easy to make. I hope you enjoy these as much as I do.
Filling
3/4 cup of lemon juice- around 4 lemons
3 tbsp of honey
1/4 cup of coconut milk
2 tsp of coconut flour
1 tsp of vanilla extract
5 egg yolks
Crust
1 cup of almond flour
1 tsp of vanilla extract
1/2 cup of coconut sugar
1/3 cup of palm shortening
Preheat oven to 350F. To make the crust mix the crust ingredients in a stand up mixer. It will look crumbly. Line a 9x9 oven proof dish with parchment paper. Make sure the paper is hanging over the edges. Pour the crust mixture onto the paper. Use your fingers or a spatula to flatten the crust evenly. Place in the oven for 18 minutes until the crust is a golden brown. In the meantime to make the filling place the egg yolks, lemon juice, honey, vanilla and coconut milk in a saucepan and heat on medium heat stirring it until it gets thicker. Sprinkle the coconut flour on the egg yolk mixture and whisk until thoroughly combined. The egg mix should be thick now. Once the crust is out of the oven let it cool for ten minutes. Pour the egg yolk mixture on top of the crust and spread evenly. Place in the oven for 16 minutes and then take it out of the oven and let it cool down. Place in the fridge for ten minutes or serve right away. Enjoy
Filling
3/4 cup of lemon juice- around 4 lemons
3 tbsp of honey
1/4 cup of coconut milk
2 tsp of coconut flour
1 tsp of vanilla extract
5 egg yolks
Crust
1 cup of almond flour
1 tsp of vanilla extract
1/2 cup of coconut sugar
1/3 cup of palm shortening
Preheat oven to 350F. To make the crust mix the crust ingredients in a stand up mixer. It will look crumbly. Line a 9x9 oven proof dish with parchment paper. Make sure the paper is hanging over the edges. Pour the crust mixture onto the paper. Use your fingers or a spatula to flatten the crust evenly. Place in the oven for 18 minutes until the crust is a golden brown. In the meantime to make the filling place the egg yolks, lemon juice, honey, vanilla and coconut milk in a saucepan and heat on medium heat stirring it until it gets thicker. Sprinkle the coconut flour on the egg yolk mixture and whisk until thoroughly combined. The egg mix should be thick now. Once the crust is out of the oven let it cool for ten minutes. Pour the egg yolk mixture on top of the crust and spread evenly. Place in the oven for 16 minutes and then take it out of the oven and let it cool down. Place in the fridge for ten minutes or serve right away. Enjoy