This petite treat is refreshing and easy to transport, especially for energetic kids jumping around in the schoolyard
This petite treat is refreshing and easy to transport, especially for energetic kids jumping around in the schoolyard. When hunger hits, they can grab one and enjoy the lemony taste of sunshine in a bar.
Zest from one lemon
1 1/2 cups (375 ml) natural sugar (such as Rapadura)
1/4 cup (60 ml) almond slices
2 tsp (10 ml) almond or vanilla extract
Juice of two lemons
1 tsp (5 ml) agar agar
4 free-range eggs, beaten
2 1/2 cups (400 g) graham cracker crumbs
1/2 lb (250 g) butter, cubed
1/4 cup (60 ml) shredded coconut or
2 Tbsp (30 ml) natural sugar powder
Preheat oven to 375°F (190°C).
In a bowl, combine lemon zest, sugar, almond slices and almond or vanilla extract. In a small saucepan, heat lemon juice with agar agar until dissolved, then add to lemon-almond mixture. Stir in eggs. Mix well.
Meanwhile, cut butter into graham cracker crumbs to form a soft, crumbly dough then press it into the bottom and sides of a baking dish. Pour lemon mixture into the crust and bake for 25 minutes. Remove from oven and sprinkle with coconut or sugar powder. Let cool, then cut into bars.
Source: alive #227, September 2001