Tangy Lemon Custard Bars





For a long time now I have been trying to make lemon bars by converting traditional, unhealthy, ingredient recipes to ones with more healthy alternatives.  But to my dismay, these revisions never turned out a really good tasting end product.  This recipe though did work out, and it made an incredibly wonderful dessert but at the same time is a totally different take on the lemon bar...one that puts a very healthy traditional custard on top of a simple gluten-free crust.  


NOTE:  For those of you who are beginner cooks, just a warning about custard - it needs a lot of attention and constant stirring to keep the eggs from turning into scrambled eggs instead of a thick rich custard.

Here is what is needed for this recipe:
8 large eggs (10 medium), divided
3/4 cup butter, divided
3/4 cup honey, divided
1/4 cup coconut flour
3/4 cup coconut chips
1 cup real lemon juice

In a food processor, blend 2 eggs and 1/4 cup melted butter, and 1/4 cup honey.


Add in the coconut flour and coconut chips and process again until well blended.


Put mixture into a pan greased with coconut oil or butter and bake at  350 degrees Fahrenheit for about 15 minutes (until crust on the edges starts to get brown).  


The baking process takes about the same time as the custard making process, but make sure to keep a close eye on both.

To make the custard, put the 6 to 8 eggs, 1/2 cup honey, and 1 cup of lemon juice into a sauce pan and stir CONSTANTLY and QUICKLY over medium heat until it becomes thick. (This should take about 15 minutes so be ready for quite the arm workout!)



Remove from heat when thickened (also check again on the crust).  Add in the 1/2 cup butter and whisk in until the butter is completely melted.


Now over the cooked crust...


..pour the custard and then place in the refrigerator to cool completely before serving.


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