back to the topic at hand - food. my mom is in town and told me that she had contemplated baking lemon bars and mailing them out to me. ha! did she know that i had been testing lemon bar receipes? i told her about my failed attempts at making my own allergy friendly version. in doing so, i attempted to make sweetened condensed soy milk. 6 hours and one dead arm (from constant stirring) later i had a disgustingly sweet grey-brown goo. despite that i continued making the bars - disasterous. they turned out mushy and super acidic. acidic to the point that they irritated my thoat after eating them. after telling my mom this she looked surpised. apparently her version was dairy free by default. so we decided to make lemon bars yesterday. the best part of all, they taste good!
- 1 c graham crackers (gluten free)
- 1 tbsp palm shortening
- 1 c granulated sugar
- 4 tbsp lemon juice, fresh squeezed
- 2 tsp lemon zest
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 2 eggs
- confectioners sugar (optional, for dusting)
meanwhile, combine sugar, lemon juice, lemon zest, baking powder, salt and eggs in a stand mixer and combine on high speed for 3 minutes, until fluffy. pour mixture on top of hot crust, then return pan to oven to bake 25-30 minutes. test for doneness by lightly touching the surface of the lemon mixture. you'll know its done if your finger doesnt leave an indentation. cool on a wire rack, then place in fridge until completely cooled - around an hour. dust with confectioners sugar before serving.
to be honest, this def isnt a finalized version. the lemon filling was absorb into the crust a bit, so there was no clear definition between the two 'layers'. i was so happy to have a good tasting product that i decided to go ahead and blog about them. my intentions are to tweek the recipe to the point that they look exactly like a regular lemon bar.
wishing you all a restful and peaceful weekend! and be sure to check out these great blogs -
little brick ranch
stuff and nonsense
at the picket fence
sweet as sugar cookies