Lemon Bar Nut Crust.

I'm sorry I didn't post the lemon bar crust recipe. I got your mouth watering for it and then I totally let you down. Oh well. Better a day later than never, right?

 

 

We enjoyed these delicious bars again last night. Which reminded me off the post that awaited. On our last night with Stu's family in town, we enjoyed a wonderful dinner of apple and nut spring salad, grilled teriyaki top sirloin, fresh ciabatta bread from a local bakery, mushroom, pepper, and onion kebabs, grilled sweet corn, and delicious roasted asparagus. It was a wonderful feast to send off the family.

 

Did I mention it also involved lemon bars?

 

Have you made the lemon curd yet? You should. It's wonderful. 

 

Well, let's do this.

 

Lemon Bar Nut Crust

You will need: 

 - 2 cups of raw nuts (almonds, cashews, walnuts, pecans...)

 - 1/4 cup raw honey

 - 1/2 cup melted coconut oil, or butter

 - 2-4 teaspoons lemon zest 

 - 2 eggs

 - 1 teaspoon sea salt

 

Step One:  Preheat the oven to 400 degrees.

 

 

Step Two:  Grind the nuts in your food processor until their a fine meal.  But be careful to not grind them too much - otherwise, you'll end up with nut butter!

 

Step Three:  Add in the raw honey, coconut oil, zest, eggs, and sea salt.

 

 

Step Four:  Smear into a greased 8x8 pan, trying to make the crust as even as possible.

 

 

Step Five:  Bake for 15-18 minutes, or until nice and golden.

 

 

Step Six:  After the crust has cooled, top it with your lemon curd and refrigerate until chilled.  Savor.  Enjoy.  And embrace the zesty goodness.

 

 

And because I don't have a fancy finished picture of these delicious bars, I thought instead I'd share a few pictures from V's online album.  I have to give props to her for the pictures - I've been slacking a bit, and thankfully, she's been there to pick up where I fail.

 

I'm very glad we've had the family visiting this past week. Ive been able to enjoy restaurants, parks, and places that I wouldn't have if they hadn't have come. It's given me a chance to enjoy my favorite coffee shops a last time before we leave.

 

 

Okay. That may have been a lie.

 

I will probably enjoy it one or two more times before I go. I tend to drown my emotional stress in warm, sweetened milk.

 

Remember my London Fogs? That's what I'm talking about.

 

 Regardless, I'm glad to have had the time that forced me to slow down and savor the goodness of my hometown. Getting to show off it's small town fun and character has made me appreciate it all the more.

 

And yes, I totally got help packing. Goodbye kitchen. See you in three weeks.

 

What the heck have YOU been up to? Besides making lemon curd, obviously.

 

I trust you jumped on that delicious bandwagon as soon as you read the recipe.

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Lemon Bar Nut Crust

• 2 cups raw nuts (almonds, cashews, walnuts, pecans…)
• ¼ cup raw honey
• ½ cup melted coconut oil, or butter
• 2-4 tsp lemon zest 
• 2 eggs
• 1 tsp sea salt

1. Preheat the oven to 400 degrees.

2. Grind the nuts in your food processor until their a fine meal.  But be careful to not grind them too much – otherwise, you'll end up with nut butter!

3. Add in the raw honey, coconut oil, zest, eggs, and sea salt.

4. Smear into a greased 8×8 pan, trying to make the crust as even as possible.

5. Bake for 15-18 minutes, or until nice and golden.

6. After the crust has cooled, top it with your lemon curd and refrigerate until chilled.  Savor.  Enjoy.  And embrace the zesty goodness.