So good. Just the right balance of tart and sweet. And they are healthy. What could be better?

Lemon Pie Bars

Base

• 16 medium dates (like Deglet Noor)
• 1/3 cup almonds
• 1 teaspoon lemon zest
• 2 tbsp lemon juice
• 1¼ cups rolled oats
• ¼ banana

Add dates, almonds, zest, lemon juice, and banana to a food processor and process to a small chunk.

Pulse in the oats to the texture you want, chunky or finer. The mixture should stick together.

Press lightly into an 8×8 pan.

Bake at 350º for 10 minutes, remove and set aside to cool.

Lemon Filling

• ¼ cup cashews
• 14 medium dates (like Deglet Noor)
• 1 teaspoon lemon zest
• ½ cup fresh lemon juice (about 3 lemons)
• A little less than 1/8 teaspoon turmeric (for yellow color)
• ¾ cup water
• 3 tablespoons cornstarch, dissolved in ¼ cup water

Add cashews, dates, zest, lemon juice, turmeric and water to a high-speed blender (everything except the cornstarch) and blend until completely smooth. About 1 minute.

Pour into a saucepan and heat over medium, stirring constantly.

When hot but not boiling, whisk in the cornstarch, dissolved in ¼ cup water.

Continue cooking and stirring until it thickens to a pudding consistency and just begins to gently bubble.

Cook 30–60 seconds more, then remove from heat.

Pour into the baked crust and let it cool fully to set.