Right now, all I can think about is how long I have until I can eat this frozen lemon bar.
It’s a little square of wonderful, all tart and creamy and delicious, but it’s just slightly too frozen to eat at the moment. It’s sitting in a bowl on my porch warming up. I set a timer for ten minutes, but of course I won’t forget about it… I’ve been checking every two.
Anyway, can you see my dilemma? I’m sitting here, trying to write about these lemon bars, hoping to be inspired by eating one… and instead I’m being distracted by just thinking about eating one.
Anything with lemon, together with a little coconut and banana, couldn’t be more perfect for a summertime dessert, but when it’s also frozen… that’s on a whole new level.
In this recipe, the coconut flour crust comes out almost like a graham cracker crust. It’s just slightly sweet and crumbly - pretty great with the creamy textured filling, which has a really fantastic lemonade-like flavor. I'm sure you can imagine, but I’m definitely into that right about now. Even though the base is mainly bananas and coconut oil, those flavors seem to enhance the lemon flavor rather than dominate it. Mmmmm...
They’re so good, I think I could have eaten half the pan right off the bat. So as a word of caution, don’t do what I did and just start taking bites out of it with a fork. You just might not stop at a “reasonable” portion…
These lemon bars are a result of my desperation for dessert amid trying to avoid “inflammatory” foods for a few weeks. The short story is that I’ve been experiencing lots of pains in different places that seem to point toward some kind of leaky-gut/autoimmune response-type thing. There are a whole bunch of foods that I’m *trying* to avoid, in order to hopefully help my situation, which means a whole new set of rules for baking and cooking. It’s been a challenge to be sure, but where there’s a will, there’s a way.
My lemon bar is ready for me now, so I’m going to go devour it before it’s a second too warm! I’ll leave you with a few references in case you want to see what I’ve been reading about inflammation and autoimmune issues, but now it’s time for you to go make your own lemon bars!
Frozen Lemon Bars
AIP, paleo, gluten-free, vegan
- ½ c. coconut flour
- ¼ c. tapioca flour (or arrowroot starch)
- 2 T. coconut oil
- 2 T. coconut sugar or honey
- 3-4 T. water
- 3 small or 2 large bananas (10 oz)
- ½ c. coconut oil
- 2 T. tapioca flour
- 1 lemon, zested and juiced (about ½ c.)
- ¼ c. coconut sugar or honey
- Preheat the oven to 350 degrees F.
- In a food processor or with a whisk, combine all ingredients for the crust. Press into the bottom of an 8 x 8” baking pan or 10” springform pan (size doesn’t have to be exact) coated in cooking spray, and bake for about 7 minutes. Remove to cool.
- In a food processor or with a mixer, combine bananas through tapioca flour until well blended and no lumps remain.
- Zest the entire lemon into the food processor or mixer bowl with a small grater. (You can also reserve some of the zest to sprinkle on top of the bars at the end.)
- Boil the lemon juice and coconut sugar or honey in a small pot until you have reduced it to about 1/8 cup.
- Slightly cool and combine the lemon juice-sugar reduction with the rest of the filling. Pour into the crust and transfer to a flat place in the freezer for 1-3 hours or until completely set.
- Allow to sit at room temperature 10-30 minutes before serving as it may be too hard to cut after it is completely frozen. Enjoy!
Nutrition for 1/20 recipe: 108 calories; 7.3 g fat; 11.4 g carbs; 1.4 g fiber; 5.7 g sugar; 0.6 g protei