Strawberry Lemon Bars
Delightful strawberry lemon bars with a tender oat flour crust, bursting with the perfect balance of sweetness and tartness.
Ingredients
Crust
- 1 cup oat flour Provides a wholesome, nutty flavor and chewy texture.
- 6 tablespoons salted butter Melted butter creates a rich, buttery taste.
- 1/4 cup coconut sugar Adds sweetness with a hint of caramel flavor.
- 1/4 teaspoon salt Enhances flavor of the crust.
- 1 teaspoon vanilla extract Enhances overall flavor.
Filling
- 2 large eggs Provides structure and binds the filling.
- 1/2 cup fresh lemon juice Gives a bright, zesty flavor.
- 1 cup fresh strawberries Adds refreshing sweetness.
- 1/4 cup strawberry jam Intensifies the strawberry flavor.
- 2 tablespoons honey Naturally sweetens the filling.
- 1 cup oat flour Used again to ensure a unified texture.
Instructions
Preparation
- Preheat oven to 325°F (163°C) and prepare an 8x8 baking dish by greasing and lining it with parchment paper.
- In a mixing bowl, combine oat flour, melted butter, coconut sugar, salt, and vanilla extract to make the crust. Add more butter if the mixture is too crumbly.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 minutes until lightly golden, and poke with a fork to create indents.
Cooking
- While the crust is baking, whisk the eggs in a bowl. Transfer them to a blender with the lemon juice, fresh strawberries, strawberry jam, honey, and oat flour. Blend until smooth.
- Pour the creamy filling over the warm crust. Bake for 20-25 minutes until the center barely jiggles.
Serving
- Allow to cool completely on a wire rack, then refrigerate for 1-2 hours until chilled.
- Lift the bars from the pan using the parchment overhang, dust with powdered sugar, and cut into squares for serving.
Notes
Serve chilled for the best flavor experience. Can be made gluten-free by using certified gluten-free oat flour.