Lemon Squares with a twist: Flax Seed Meal
I love lemon squares but rarely make them because they seem so totally lacking in nutritional value. (Now you know this about me if you hadn't gathered it already!). But the other day, I wondered what would happen if I added flaxmeal to the crust. Would it detract from the rich, tart lemonyness of these treats? I didn't add much -- I just substituted one quarter of a cup of the flour for one quarter cup of flaxseed meal and the result was every bit as good, better, in my mind. Omega-3 eggs and grass-fed butter also help with the Omega-6/Omega-3 balance.
- 1 3/4 cups/256 grams flour, plus 1/4 cup/32 grams
- 1/4 cup flaxseed meal
- ½ cup confectioners' sugar/61 grams, plus 2 teaspoons
- 1 teaspoon kosher salt
- 1 cup/227 grams (2 sticks) unsalted butter, melted -- grass-fed, of course
- 4 eggs, Omega-3 eggs of course
- 2 cups/400 grams granulated sugar
- ⅓ cup/80 milliliters lemon juice (from about 1 to 2 lemons)
- ½ teaspoon baking powder
-
PREPARATION
- Heat oven to 350 degrees. In a medium bowl, whisk together 1 3/4 cups flour, flaxseed meal, 1/2 cup confectioners' sugar and salt. Add melted butter and stir to thoroughly combine. Spread with clean hands in an even layer into a 9-by-13-inch pan and bake for 25 minutes.
- Meanwhile, in a medium bowl, whisk together eggs, granulated sugar, lemon juice, baking powder and remaining flour. Pour onto the hot baked shell and bake for an additional 20 to 25 minutes, or until just set. Using a small, fine meshed sieve, sift remaining confectioners' sugar on top when cool. Cut into equal bars and eat immediately or store in the fridge.
Leave a comment
Comments will be approved before showing up.
