When I called my mother in Shanghai today, she told me that my father was out buying roast peanuts in Cai-Zhi-Zhai. I know exactly the kind of peanuts he was buying. Cai-Zhi-Zhai is a snack store about four blocks away from where my parents live. They sell a kind of peanuts that are first boiled with special spices and then roasted to perfection, for only 20 yuan (about a little over 3 dollars) a kilo — the best 20 yuan anyone could spend. I have never had any peanuts that tasted better. My father walks to the store every few days to buy snacks for TV watching. He must snack when the TV is on. It’s amazing how snacking while watch TV or reading is a genetic trait that passes on from generation to generation. His father did that and now I also do that.
Peter and I have been binge watching a TV show call Bosch this weekend, and we both indulged on three pieces of the lemon bars as we watched the series. It’s a good thing that they are relatively guilt free.
Skinny Lemon Bars
Ingredients for the Crust:
1/2 cup almond flour
1/4 cup oat bran
1/4 cup xylitol or brown sugar (I used xylitol)
1 pack Stevia
3 tablespoon cornstarch
2 tsp grated lemon zest
1/2 tsp baking powder
1/4 tsp kosher salt
2 tbsp coconut oil,
2 tbsp fat free Greek yogurt
For the filling:
1/2 cup sugar free maple syrup or honey (I used Joseph’s sugar free maple syrup)
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 tbsp coconut flour
1 tbsp cornstarch
1/8 teaspoon kosher salt
1 tsp grated lemon zest
5 tbsp fresh lemon juice
1 tbsp powdered sugar, for dusting on top (I made the powdered sugar with xylitol by grinding it in a coffee grinder.)
Preheat the oven to 350° F.
Generously grease an 8-inch square pan.
I skipped the following step from the original recipe, but I include it here in italic for your reference:
Prepare an 8-inch square pan by lightly spraying the inside of the pan with baking spray before lining it with 2 long sheets of aluminum foil folded to fit inside and placed perpendicular to each other in the pan. This is so you can get the bars out after they are cooked, so don’t skip this step.
Cut the sheets long enough to hang over the sides to use as handles to lift out the baked lemon bars before cutting into squares. Spray the inside of the foil lined pan with baking spray.
For the crust: In a food processor combine the flours, xylitol, cornstarch, lemon zest, baking powder and salt and process until well combined. Add the coconut oil and yogurt to the flour mixture at once and pulse at least a dozen times before turning out into the prepared pan and pressing into an even layer. I used a piece of parchment paper to press it because the dough was very sticky.
Bake until evenly browned about 20-22 minutes. Cool the crust on a metal rack for at least 15 – 20 minutes. Reduce the oven temperature to 325°F.
Prepare the filling by whisking together the eggs, sugar free maple syrup, lemon zest, coconut flour , corn starch and the salt in a medium bowl. Stir in the lemon juice and pour over the cooled crust. Bake until filling is set, about 22 minutes.
Let cool completely before cutting it into 9 squares. ( I let mine sit in the fridge for about 10 minutes before I cut the bars.) Dust with confectioners sugar.
If you are using the foil, cool completely before lifting the bars out of the pan with the foil. Cut into 9 squares and dust with confectioners sugar.
Adapted from: skinnytaste.com