Luscious Lemon Squares

Before we even begin to think or speak about these lemon bars (lemons are such a spring thing, and it's spring!), I'd like to share with you a great lunch experience I had today.

My mom and I ventured out on another one of our weekly (often more than once a week!) lunch dates exploring London's food scene. On our agenda today: Tibits.

Tibits is extremely conveniently located just off Oxford Street and tucked away in a cute little nook (on a tiny street called Heddon Street). It's location itself makes it a hotspot for office crowd, teenagers hanging out and shoppers alike.  It's a vegetarian cafe/bar/restaurant flaunting a very unique concept. Food is served in a food boat (buffet style) and has on offer a variety of hot dishes that change daily, delicious salads and cold dishes, a soup of the day, bread rolls, and a not-to-be missed dessert section. You pile your plate high, then head to the counter to weigh you plate and pay (yes, you pay by weight). I will shamelessly admit that my plate was quite full, and hence, slightly pricey! But you're paying for quality. Everything I had was fresh, healthy, wholesome and outstandingly yummy! I, being a sugar addict, and thankfully my mom is my dessert partner-in-crime, finished my lunch and headed for a dessert round. We were blown away by the sticky toffee pudding with dates, maple syrup and ginger. That's all I'll say about Tibits right now, but I could rave on and on and give it lots of praise. If you take away one thing, it's that Tibits is definitely worth a try if you're in London!

Back to these luscious and tart lemon squares. Like most of my recipes, they're relatively healthy, super easy to put together and made with ingredients you'll probably have in your pantry right now.

Rather than ramble on and on, let me cut to the chase! Check out the recipe below and when your citrus cravings hit, this is your go-to recipe!

For the base:
2 cups almond flour
1/2 cup baby oats
3 tbsp unrefined sugar
1 tbsp agave nectar
2 tbsp coconut oil
3 tbsp cold water
pinch of salt

For the lemon filling:
4 eggs
1 tbsp freshly grated lemon zest
8 tbsp freshly squeezed lemon juice
6 tbsp honey
1 tbsp unrefined sugar
1/3 cup + 1 tbsp cup flour
pinch of salt

Preheat the oven to 175 C.
Mix together all the ingredients for the base and press into a baking dish lined with baking paper. Bake for 20 minutes or until the top looks crunchy and golden brown. Remove from the oven and let cool.
Meanwhile, make the filling.
Whisk together the lemon zest, lemon juice, honey and sugar. Add in the eggs and salt and whisk again. Lastly, mix in the flour, making sure there are no small lumps of flour left.
The mixture will be quite runny, but that's fine. Pour the prepared mixture on top of the crust and bake for 20-25 minutes or until the lemon filling is cooked through but still gooey and soft.
Cool to room temperature, then refrigerate for at least 3 hours. Cut into squares and serve.

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