Lemon bars but not quite like you’ve had them before. By using coconut sugar and vanilla you can create a caramel like flavour that pairs so well with the lemon. Take advantage of citrus season and bake the easy lemon bars this week!

I really wanted to make a not too sweet lemon bar. I love lemon flavour in my baking but I find a lot of lemon slices way too sweet and the lemon loses that sour sweet balance it naturally rocks. I like my lemon flavoured goods to be a bit like the experience of eating those sour lollies when I was a kid. You know, how you get that addictive balance of pain and pleasure? That’s what lemon deserts should be about.

If you’re not so into that then you could reduce the lemon juice slightly, but I’d highly recommend trying them as is at least once first.

How are they ‘healthier’? They’re higher in fibre, lower in sugar and lower in saturated fat than a regular lemon slice or lemon bar thanks to some small changes. To make them higher in fibre l used a mixture of oats, coconut and wholemeal flour instead of plain flour. I also used extra virgin olive oil rather than butter to decrease the saturated fat and because the more herbaceous olive oil flavour is so good with lemon. Using coconut or rapadura sugar eans that you can lower the sugar content without losing the caramel sweetness as both those sugars have rich caramel flavour to them, un like white sugar. This also changes the colour of the bar so you’re expecting it to taste like a caramel slice then get a lemon surprise instead!

Makes approx. 18 squares.

Ingredients

Base

1/2 cup wholemeal flour

1/2 cup shredded coconut

1 cup instant oats (or briefly process rolled oats)

1/4 cup coconut sugar (or rapadura)

1/2 tsp vanilla paste

2/3 cup extra virgin olive oil

1 tsp lemon zest

Filling

1/4 cup wholemeal flour

1 cup coconut sugar (or rapadura)

4 eggs

1 tsp vanilla paste

2/3 cup lemon juice

2 tsps lemon zest

Optional: Icing sugar for decorating

Directions

Preheat oven to 175 degrees celsius and line an 18cm x 30cm baking tin (or similar square tin).

Combine the dry fillings for the base in a large bowl. Stir together the vanilla paste, lemon zest and oil, Stir the oil mix into the dry ingredients until well combined. Press the base mix into the base of the prepared tin. Use the base of your cup measurement or a glass to spread it evenly and make sure it is nice and compact. Bake for 15 minutes or until golden and firm.

Meanwhile, whisk together the flour and suagr for the filling. Whisk in the eggs then whisk in the vanilla paste, lemon zest and lemon juice until smooth.

Pour the filling mix over the cooked base and return to the oven for another 15-20 minutes until firm, and set. Remove and allow to cool on the bench slightly before transferring to the fridge for 1-2 hours to cool completely.

Sprinkle with icing sugar and cut into slices.

HH. x