Penelope Cruiser and I made a trek to downtown Laradise yesterday and immediately noticed the aftermath of all the jubilating that Laramites did this past week. Well played, people of Laramie. Well played. I didn’t partake this year because we had tickets to see Brandi Carlile at Red Rocks on Saturday night (the third time I’ve seen her in a year….obsessed much, Janelle?). She is, by far, one of my favorite artists, if not THE favorite. Here’s a little snippet of her work. No need to thank me for the introduction if you’re not familiar.
I learned a very valuable lesson about rain preparedness this weekend when we found ourselves completely unprepared for the downpour in Colorado. Oops. And one would think that ponchos are easy to find, right?! Wrong. So we made our own. Sort of. YouTube was of little help in this venture, hence the Duck Tape/garbage bag disaster. I at least get credit for the mustache tape, right?
I did find a little time to try this recipe for lemon bars. I’ve been craving lemon desserts for a long time, so it was like Christmas Day – only better – when I sunk my incisors into these. They are delicious. Really, really delicious. The nutty crust is just sweet enough but is void of the floury taste that a “traditional” lemon bar has, and the filling actually tastes like lemon.
I really did intend to take more than one (bad) photo of these, but they were devoured (don’t judge me) before that was possible. A word of advice on this one: cool them completely on the counter, first, and then cool them in the refrigerator for an hour or two before digging in. They were great cooled, but they were ten times better – and much more refreshing – refrigerated.
PALEO LEMON BARS
Yield: 12 Servings
Zone Calculations per Serving: 1P; 2C; 6F
1 cup almonds
1 cup pecan halves
6-7 dates (pitted, Californian…not medjool)
¼ c. coconut oil, melted
½ tsp. pure vanilla extract
½ tsp. sea salt
1 large egg
¾ c. lemon juice
1 tsp. lemon zest
8 large eggs
½ tsp. pure vanilla extract
½ c. raw honey
1 tbsp. arrowroot powder + ½ tbsp. hot water
Preheat oven to 325 degrees.
To make the crust, dump all the ingredients EXCEPT the egg into a food processor. Turn it on and process it until the mixture has the texture of pebbly-sand (only the best of technical terms here, folks). Add the egg and process again until the egg has been fully incorporated and the texture is that of a course sand.
Press the crust batter evenly into the bottom of a 9×9 ungreased baking pan and set aside.
To make the filling, combine all the ingredients using an electric mixer EXCEPT the arrowroot powder and water. Once the lemons, eggs, etc., are mixed, make a slurry using the arrowroot powder and water. Mix the slurry into the batter and gently pour the batter over the crust.
Bake for 35-45 minutes until filling has set. The filling will likely crack once it’s cooked.
Cool completely before eating.
Original Recipe Inspiration: Popular Paleo
Here’s my iPhone picture of the lemon bars J was kind enough to give me to try! These are pretty tasty!! ~ T