Meyer Lemon Bites

Happy Valentine’s Day friends!

I have to admit that I am a fan of all things chocolate…but my partner, not so much. You know what? This holiday doesn’t just have to be about chocolate. We BOTH love this updated version of lemon bars!

Meyer Lemons are in season and we love their flavor – just a tad sweeter than traditional Eureka lemons. You’ll love that when you zest them the entire kitchen smells of fresh lemons! This freshly-grated lemon zest adds a burst of Meyer Lemon flavor in each bite. If Meyer Lemons are not available substitute Eureka lemons which are traditionally found in stores.

Meyer Lemon bites offer a luscious sweet-tart flavor and a perfect light and refreshing dessert alternative. The gluten-free shortbread crust pairs well with our velvety filling.

I’ve included two crust recipes – one traditional (a modified version of Scott’s family recipe) using powdered confectioners’ sugar provides sweet shortbread flavor. The other alternative (a variation on our shortbread cookie recipe) uses raw honey for a light and natural twist to the shortbread crust. Choose one or try them both. Whatever you choose – ENJOY!

Meyer Lemon Bites

Makes approx.16 squares

CRUST (traditional)

1 cup all-purpose gluten-free flour

¼ cup confectioners’ (powdered) sugar

6 tablespoons non-dairy butter

¼ teaspoon sea salt

1 teaspoon freshly grated Meyer Lemon zest (zest of 1-2 lemons)

 

1. Preheat oven to 350 degrees. Lightly grease an 8×8 or 7×11 pan.

2. In the bowl of a stand mixer (or by hand), combine flour, powdered sugar and salt. Gently mix.

3. Fold in the non-dairy butter. Mixture will begin to resemble crumbly dough.

4. Add the lemon zest.

5. Press dough into bottom of lightly oiled pan.

6. Bake or 15-20 minutes or until slightly golden.

7. Prepare filling.

 

CRUST (alternative)

1 cup brown rice flour

1 Tablespoon coconut flour

1/2 teaspoon salt

1/4 teaspoon gelatin

1/4 cup unflavored coconut oil (or sub ¼ cup non-dairy butter)

1/4 cup raw honey

1-2 teaspoons non-dairy milk

1 teaspoon freshly grated Meyer Lemon zest

Canola oil or non-dairy butter for greasing pan

 

1. Preheat oven to 350 degrees. Lightly grease an 8×8 or 7×11 pan.

2. In the bowl of a stand mixer (or by hand), combine brown rice flour, coconut flour, salt, and gelatin. Gently mix.

3. Fold in the solid coconut oil (or butter).

4. Add the honey and mix until the flour is moist and forms dough. Dough will be rough and slightly crumbly. Add a teaspoon at a time of non-dairy milk if necessary.

5. Add the lemon zest.

6. Press dough into bottom of lightly oiled pan.

7. Bake or 15-20 minutes or until slightly golden.

8. Prepare filling.

 

FILLING

3/4 cup raw sugar (ground fine in a food processor)

2 teaspoons freshly grated Meyer Lemon zest

1/3 cup Meyer Lemon juice

2 eggs, beaten

1 tablespoon gluten-free all-purpose flour

Confectioners’ sugar, for dusting

 

While crust bakes:

1. Combine sugar, lemon zest and juice together.

2. Whisk eggs and flour in a medium bowl until smooth. Add to juice mixture.

3. Pour evenly over the hot crust.

4. Bake until center is set, 15 – 20 minutes.

5. Let cool completely in the pan on a wire rack, approx. 2 hours. Cut into squares.

6. Dust lightly with confectioners’ (powdered) sugar before serving. (optional, I prefer without to taste the lemon!)

7. Cover and refrigerate for up to 3 days.

   Happy Valentine’s Day!

   Lots of Love,

   

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