You should try these light and delicious Lemon Bars for your next dessert. They have a buttery shortbread crust and a tangy lemon curd filling. And they’re quick and easy to make.
Graham Cracker Crust:
1 1/2 Cups of graham cracker crumbs
1/3 Cup of coconut sugar
3/4 Cup of lemon juice, (about 4 lemons)
1 1/2 Cup of organic sugar
6 Tablespoons of cornstarch
Pinch of turmeric, (1/8 teaspoon, optional)
Make the crust:
-Bake at 350F degrees.
-Crush graham crackers in a food processor or place them in a zip lock bag and crush them by using a rolling pin.
-Add the cracker crumbs to a medium size bowl along with the sugar then stir in melted butter until the mixture is combined. Press the mixture in a 8 by 8 inch pan then use the bottom of a measuring cup to compact the crumbs and smooth out the crust. Then bake for 8 to 10 minutes.
-In a medium saucepan, add the lemon juice, lemon zest, organic sugar, cornstarch and turmeric, optional. Whisk well to dissolve the cornstarch then on low heat stirring constantly until the mixture thickens.
-Spread the filling over the crust evenly, using a spatula to smooth filling. Bake for 15 minutes then remove from oven to cool on a wire rack for 20 minutes.
-Refrigerate overnight, then remove bars from the pan. You can add a dusting of organic powdered sugar. Slice and enjoy.