I know, I know – ANOTHER dessert post. Believe me, I’m well aware. I’ll be sure to get back to more entrée recipes soon.
A while back, I mentioned a Lemon Bar recipe I found, tested and loved. I promised to share the recipe and finally, here we are. Actually, what I found was a Grapefruit Bar recipe which I converted to Lemon Bars. Traditionally, lemon bars are made with a lot of butter and eggs. Instead, this recipe uses coconut oil and silken tofu. Don’t freak out – you won’t even taste the tofu. I promise. There is still a load of sugar in this recipe, so I wouldn’t categorize it as healthy, but it’s definitely better for you than traditional lemon bars. And oh my gosh, are these bars ever GOOD!!! Hubs loved them and so did his mom. I’m guessing these may even fool the biggest lemon bar fan you know.
I’m not only excited to share this recipe because it’s awesome, but also because the recipe SOURCE is awesome. I can’t remember how I stumbled across Chickpea Magazine, but I’m so glad I did. I’m in love with this quarterly publication which showcases various items (food, recipes, books, gardening, interviews, etc) from the vegan world. The content (a collaboration of contributors) is GREAT and the design is BEAUTIFUL. Editor in Chief and Art Director, Cara Livermore, does the most amazing hand lettering (check out her Etsy shop here) and her photos are lovely, too. I’m smitten.
While browsing the Winter 2012 issue, I spotted Courtney West’s recipe for Grapefruit Bars. I’m not a grapefruit fan, so I subbed lemon instead. I also added just a little powdered sugar for garnish. They were the perfect combination of sweet and tart. And – bonus! – they are gluten-free.
Note – I only used one piece of parchment paper, but in hindsight, I would highly recommend two (one in each direction). It will make removing the bars much easier.
The photo above is from the first time I made the bars. As you can see, the filling color is a pale yellow. If you want a deeper yellow color, just add a bit of food coloring.