Sweet & Tart Temptation: Lemon Custard Bars
Gluten-Free, Vegan, Serves 12
For the Crust:
- 1 ½ cups almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- Pinch of salt
For the Lemon Custard Filling:
- 1 cup coconut cream chilled
- 1/2 cup lemon juice
- 1/4 cup maple syrup
- Zest of 2 lemons
- 2 tablespoons arrowroot powder
- 1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. In a bowl, mix almond flour, melted coconut oil, maple syrup, and a pinch of salt until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking pan to form the crust. Bake in the preheated oven for about 10-12 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool. In a blender, combine the chilled coconut cream, lemon juice, maple syrup, lemon zest, cornstarch or arrowroot powder, and vanilla extract.
Blend until smooth and well combined. Pour the lemon custard filling over the cooled crust. Return the baking pan to the oven and bake for an additional 15-20 minutes, or until the custard is set and slightly firm to the touch. Remove from the oven and let it cool completely before transferring to the refrigerator to chill for at least 2 hours. Once chilled, use the parchment paper overhang to lift the lemon custard bars out of the pan. Place them on a cutting board and slice into squares.
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