Lemon Crumb Bars

Before summer comes to a close and all things apples, stone fruits, and the inevitable squash and pumpkins make their appearance, I wanted to do one last summer recipe using fresh lemons. The sweet and sour combo when using citrus fruits to bake just screams hot, summer days to me and Lord knows we’ve had plenty of those!

We’ve been in a 3-4 week drought now with only sprinkles here and there. Thankfully, this week is calling for storms all week and we couldn’t be happier here in the midwest! I’m longing to see the bright, green grass again instead of the past month of dead, brown lawns.

Lemon Crumb Bars
(Gluten-Free, Refined Sugar-Free, Dairy-Free Option)

1 1/4 cup gluten free flour
1 1/2 cup gluten free old fashioned rolled oats
1/2 tsp salt
1/2 tsp baking soda
1/2 cup coconut sugar
1/2 cup grass fed butter, melted (could sub coconut oil)
1 tsp vanilla
1/2 cup full fat plain yogurt (could sub coconut milk yogurt)
1/3 cup Kite Hill cream cheese (made from almonds) or regular cream cheese
1/2 cup fresh lemon juice
2 tbs raw honey
1 tsp vanilla
2 large eggs + 1 large egg yolk
Preheat oven to 350 degrees and oil 8×8 inch dish with coconut oil
In a mixing bowl add flour, oats, salt and baking soda.
Mix in the sugar.
Add vanilla and melted butter into dry ingredients.
Press 3/4 of your mixture into the bottom of your prepared pan.
Bake for 15 minutes.
While the crust is baking, mix together the yogurt, cream cheese, lemon juice, honey, and eggs + yolk.
Add it to the baking pan once it is one baking and pour it over the top of the prepared crust.
Bake for 10 minutes and then add the rest of your crumble mixture that you saved and sprinkle on top.
Bake for another 10 minutes or until the mixture is browning on top.
Let the bars cool on the counter in the pan and then stick in the freezer for about an hour to let them firm up so they will stay nice and neat for cutting.
Take out of freezer and let thaw for 5 minutes then cut into bars.
Or just skip the freezer and eat warm out of the pan as a true lemon crumble.
Either way. Just make them!!!

What I love most about this dessert recipe is that it is super quick to put together, tastes absolutely fresh and amazing, and uses no yucky grains or sugars. It’s nutritional profile is boosted by the addition of quality fats and oats which are a heart healthy gluten-free grain! They help lower cholesterol, provide a ton of fiber and prebiotics to keep your digestion happy (and feed those probiotics you spend money taking!), and also are high in antioxidants.