The Musette: Lemon Bars

Posted on 29/10/2022 by Sheree

These are a go-to recipe for a minimum fuss dessert for unexpected guests – I get a lot of these! They’re quick and easy to make as follows: grind up the crust in the food processor, press the crust in – so much easier than rolling – blend filling until smooth, pour in filling, freeze, cut, done! I store the pre-cut bars in a container in the freezer, and I just set them out to thaw a bit while I’m cleaning up after the main course. There is something so deliciously refreshing about lemon desserts, whatever the time of year.

Ingredients (makes 12-16 bars)

Crust

9 soft Medjool dates, pitted
145g (1 cup) raw almonds, skin on
60g (3/4 cup) rolled oats
1/4 tsp sea salt
1 – 2 tbsp filtered water

Filling

395g (14 oz) coconut cream (NOT milk)
175g (11/4 cups) raw cashew nuts
2 tbsp lemon zest
80ml (1/3 cup) freshly squeezed lemon juice
80ml (1/3 cup) maple syrup
pinch sea salt

Instructions

1. Make the crust in a food processor by processing the dates, nuts, oats and salt until the mixture comes together into a sticky ball. If necessary, gradually add 1 to 2 tbsp water.

A paper lined baking pan has lemon bar crust inside of it, before being pressed in evenly. The photo is taken in direct sunlight.

2. Line a 20cm sq (8 x 8 inch) baking pan with greaseproof (parchment) paper and press the crust to the edges of the pan using a cup to ensure it’s all level then put the pan in the freezer while you make the filling.

AN up close, overhead shot of lemon filling poured into a prepared pan in direct sunlight with stark contrast.

3. It’s best to make the filling in a high-speed blender. Puree the coconut cream, cashews, lemon zest, lemon juice, maple syrup and salt until really creamy and smooth. Pour the filling over the crust and freeze overnight. Let it thaw at room temperature for 20 minutes before slicing into bars and serving.

4. Alternatively, thaw just enough to cut into bars and then place in storage container, separated by squares of greaseproof paper, and keep in freezer until needed.

An overhead shot of creamy vegan lemon bars, cut into squares and garnished with lemon zest.