Wren’s Lemon Bars
Lemons are one of the best foods for purification. They are refreshing and cleansing and one of the few foods that you can bake with, cook with, grill with and even clean with! Sweet and tart, there are few things as refreshing on a hot summer day as a glass of lemonade. While you are squeezing the lemons for this recipe (and I recommend you do it by hand) imagine squeezing negativity out of your life.
Breathe in the scent of the lemon and allow it to refresh you. When you add raspberries, you are adding vigor and stamina back into your life, specifically in the love department. And if you choose to use blueberries, you are adding calm and peaceful energy. So pick the berry that will help you the most and enjoy this sweet treat on a hot night!
- Crust:
- 1 cup shredded coconut
- 1 stick butter melted
- 1 1/2 cups flour (buckwheat, spelt or any Gluten Free Flour works very very well)
- 1/2 cup organic evaporated cane juice or raw sugar
- Filling:
- 5 large eggs
- 1/2 cup organic evaporated cane juice or raw sugar
- Juice from 4 lemons
- 2/3 cup flour (same flour used for crust)
- 2 cups fresh raspberries or blueberries
- Preheat oven to 325 degrees.
- Spray 9x13" baking pan with cooking spray and set aside.
- In a large bowl mix together all crust ingredients. The mixture will be crumbly.
- Press crust mixture into the bottom of prepared baking pan. Bake for 25 minutes.
- Meanwhile, make filling. Whisk together eggs and cane juice or sugar.
- Stir in lemon juice and gradually add in flour until smooth consistency.
- When the crust has finished baking, pour egg mixture over hot crust.
- Add the raspberries or blueberries and continue baking another 15-20 minutes until set.
- Cool completely before serving. Best served cold.