Tuesday, May 29, 2012

{Recipe} Lemon Bars

The first Tres Classique flavor I would like to introduce you to is Lemon Splash Balsamic Vinaigrette. I have made other things with other flavors but this recipe for lemon bars is my husband's favorite recipe so far so I decided to post this first.

The lemon splash balsamic vinaigrette is made of lemon rice bran oil and white balsamic vinegar. The white balsamic is aged 10 years and is from Modena, Italy. Its acidity level is 6 percent which makes it tart and tangy but not overpowering. It is not too sweet and is very fresh tasting. The balsamic and the lemon are a perfect match and work wonderfully together. Some other ways we have used it is drizzled over sautéed vegetables, sprinkled over green salad, and splashed over grilled chicken.

The lemon splash balsamic adds some extra yummy goodness to the crust of the lemon bars.

We also have been using Wholesome Sweeteners raw and/or organic sugars to try to be healthier and have included these in this recipe.


Lemon Bars

Crust –
1 1/2 cup flour
1/4 tsp salt (I replaced the salt with 8 sprays of Anderson’s FortiSalt Supplement – more to come about this later)
1 Tbsp Lemon Zest – I advise using an organic lemon
1/2 cup butter, room temperature
2 Tbsp Tres Classique Lemon Splash Vinaigrette

Filling –
4 large eggs
1/2 cup + 1/3 cup Wholesome Sweeteners Organic Sugar (if you do not want to use honey you can substitute another 1/2 cup WS Organic Sugar and omit the honey)
1/2 cup honey
1 cup lemon juice – fresh is best

Crust – In Kitchenaid stand mixer (or use a hand mixer) combine flour, sugar, salt, and lemon zest. Cut up butter into chunks and add to flour mixture. Beat on low until mixture resembles coarse sandy crumbs. Add Tres Classique Lemon Splash Vinaigrette and mix until everything is combined. Prepare a 9×9 baking dish by lining with aluminum foil and spraying with olive oil (or simply spray the pan and omit the aluminum foil). Press crust into pan band bake at 350 degrees for 16-19 minutes or until crush is lightly golden.

Filling- beat together all filling ingredients. When crust is hot pour filling over crust. Cook 25-30 minutes or until filling is set and does the center bars do not jiggle. Allow to cool completely before cutting. Sprinkle with powdered sugar. Best if eaten within a few days.

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