It’s been a minute and feels like an AGE since so much has happened since I posted last. Also. All of these photos look blurry to me and I can’t figure out why wordpress isn’t playing nice…. sorry about that. It’s not your eyes, I promise.
There is so much going on in the world right now… I’m going to take a minute to acknowledge that, but also choose to keep this space for life news and desserts only. I know we are all affected by global events, but sometimes you need to preserve a sunny little corner of the internet.
That being said – I have meyer lemon and lime bars for you today: these feel like a sunbeam incarnated into food form. A bit late in posting on account of a busy weekend (much needed friend & c’s fam time) but these bars were DELICIOUS so I wanted to make sure they made it on here. Not to mention, they’re the first real baked thing I’ve made in this kitchen, aside from cookies (those don’t count, I make them allll the time).
My new oven and I are still getting acquainted, but I think we’re getting there (and I also think my new oven thermometer is lying to me)… my oven is a bit funky, just like the grand dame of a Queen Anne Edwardian that I moved into. She’s a high ceilinged, mildly drafty beauty with a round turret, bay windows, original floors and gingerbready molding – and used to be a boarding house in the early 1900s!
Started the year before the 1906 earthquake, finished the year after. I am LOVING my new space, though admittedly having growing pains – what on earth do I do with this much space, I’m only one person?! I doubled my square footage after having lived in a studio for a loooot of years…. this feels enormous, but I’m getting used to it. New furniture helps too ;)
I’ll post some pictures one aforementioned furniture actually arrives – but for now a few little vignettes of my jungle deco (yes, that is an extremely accurate name for my aesthetic) beauty.
Okay okay back to the bars. Gluten free, refined sugar free and dairy free – easily grain free too, if need be (swap the cornmeal for an equal amount of almond flour, and use tapioca instead of cornstarch). A perfect dessert for this time of year when it seems like citrus is the only fruit that is really shining. Highly suggest the meyer lemon + lime pairing, though all lime or all meyer lemon (or regular lemon) would also be just fine.
Sending happy, sunny citrus vibes from my kitchen to yours!
Meyer Lemon and Lime Bars with a Hazelnut Crust
Tart, citrusy and nutty – a perfect dessert or snack. Gluten free, refined sugar free and dairy free. A Wait are those Cookies original. Yield: 1 9″ pan – serves several.
For the crust:
1.5 c almond flour (packed)
1/4 c unsweetened shredded coconut
1/2 c cornmeal
1/3 c hazelnuts, finely chopped
heaping 1/4 tsp sea salt
1/2 tsp baking soda
2 tsp vanilla extract
2 tbsp pure maple syrup
6 tbsp coconut oil, melted
Preheat the oven to 350, and lightly grease a tart pan with coconut oil. I use a 9″ tart pan with a removable bottom, but a deep pie dish or a square 9×9 would also work. You’ll be pouring the filling directly into the hot crust, so plan accordingly.
In a large bowl, stir together almond flour, shredded coconut, cornmeal, chopped hazelnuts, sea salt, and baking soda. Add in vanilla, maple, and melted coconut oil, and stir until completely combined. The dough will look crumbly, but you’ll be able to press it together with your fingers. Press the crust into the plate and up the sides with a spoon or your fingers, creating a smooth edge. Poke the bottom with a fork a few times, and bake for 15 minutes. Remove from oven and lower the oven temp to 325.
For the lemon bar filling:
2/3 fresh citrus juice (I used 6 small meyer lemons + 1 large lime)
1-2 tbsp citrus zest*
1/3 c maple syrup
1 tsp vanilla
2 tbsp cornstarch (or tapioca starch)
*I zested all of my small meyers and half the lime since it was so big. I’d just zest all the citrus you use – waste not, want not! I had just shy of 2 tbsp
While the crust is baking, make the filling. In a large bowl, quickly whisk together eggs, citrus juice and zest, maple, and vanilla until the egg is fully incorporated – there shouldn’t be much (if any) white visible. Whisk in the cornstarch until fully combined. Pour the filling into the hot crust, and stick it back in the oven for 20-25 minutes. The filling should be set; no jiggle when you shake it. Remove and let cool completely before slicing – ideally, chill it for few hours before serving. Leftovers keep well overnight, refrigerated.