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.