Fresh easy lemon barsare creamy and tangy on a crunchy shortbread crust. The perfect balance of tangy and sweet and made with wholesome ingredients that are dairy free and gluten free.
Set jar of coconut oil in a pot of hot water to melt it.
Boil water and add cashews to soak 15 minutes, then rinse.
Line a loaf pan with parchment paper so end hang over sides.
Preheat oven 350 F
Make Crust
Blend or use a food processor to combine crust ingredients.
1 cup almond flour, ½ cup rolled oats, ¼ cup coconut oil, 2 tablespoon brown sugar, 1 teaspoon vanilla extract, 1 pinch salt
Press mixture into the lined pan and flatten with a spatula or bottom of a glass.
Bake for 20 minutes or until edges are brown.
Make Filling
In a blender or food processor, add filling ingredients. Process until smooth.
⅓ cup lemon juice, ½ cup coconut cream, 1 tablespoon arrowroot, 2 tablespoon lemon zest, 2 tablespoon sugar, ¼ teaspoon salt, pinch ground turmeric
Pour filling onto crust. Tap on the counter to level the surface.
Bake at 350 F for 20 minutes.
Let the pan cool for 10 minutes and then refrigerate the cake uncovered for at least 4 hours to solidify before slicing.
Dust with confection sugar, garnish with lemon slices and lemon zest. Cut into 8 slices.
Storage
Store refrigerated in a sealed container. They will last 3 days and then begin to dry out. They do not freeze well.
Notes
To extract the cream from a can of whole fat coconut milk, refrigerate the can overnight and spoon out the solid cream. Refrigerate the leftover milk for 2 days and use in smoothies.If you are juicing lemons, microwave them first for 20 seconds, then roll them on the counter to burst interior cells and make them juicer.