I just made these bars this afternoon, and am
impatiently waiting until my brother and his wife arrive for dinner before digging in. Shockingly, I found a recipe for lemon bars on a GAPS friendly blog, and modified it to include some yummy meringue – I had a mishap with eggs earlier and the result was an overabundance of egg whites!
And you know what they say – when life gives you egg whites, make lemon meringue!
Lemon Meringue Bars
- 1 1/2 Cup Almond Meal
- 1/2 tsp Sea Salt
- 1-2 Tbsp. Honey
- 2 Tbsp. Room Temp. Butter
- 1 Tbsp. Vanilla
- 1/2 Cup Organic Lemon Juice
- 3 Eggs
- 1/4 Cup Honey
- 1/4 Cup Melted Butter
- 5 Egg Whites
- 1/2 Tbsp. Maple Syrup (or Honey)
Preheat oven to 350. Grease an 8×8 pan with butter, making sure to coat the sides, as well. Dust the dish with almond meal. In a large bowl, mix Almond Meal and Sea Salt, then add in Butter, Vanilla, and Honey. Mix by hand until a ball has formed. Take this and press into the bottom of the coated pan. Bake for 10-15 minutes, until golden brown on top.
While the crust is baking, mix all of the lemon filling ingredients into a bowl, using a whisk or blender to make sure everything is incorporated. Take out the almond crust and pour the lemon filling over it. Return the baking dish to the oven, baking for 15 minutes (watch the crust, you don’t want to burn it!)
In the meantime, take your Egg Whites and Maple Syrup and mix until soft peaks form. I used my KitchenAid Mixer and it worked flawlessly in less than a minute!
Take the dish out of the oven, coat the top with Meringue (making any pretty design you desire), and pop back in for 5-8 minutes, watching carefully so as not to burn the top.
Allow to cool for approx. 30 minutes, and then put in the fridge to set!Be sure to check out my recipe, as well as many other tasty creations, at “Keep It Real” Thursdays with Beyond the Peel!