I love all things lemon. The barley and oat flours used in this recipe create a nutty crust that complements the tart, soufflélike topping—perfect with a cup of green tea.
Recipe information
Yield
makes 16 (2-inch) bars
Ingredients
CRUST
TOPPING
Preparation
Step 1
Preheat the oven to 350°F. Lightly oil an 8- by 8-inch baking pan with canola oil spray.
Step 2
To make the crust, mix all the crust ingredients together in bowl. Press the crust mixture into the prepared baking pan and bake for 15 minutes, or until slightly browned. Set aside.
Step 3
To make the topping, in a large bowl whisk together the butter, agave nectar, and egg yolks. Add the lemon juice, lemon zest, flour, and evaporated milk. Whisk until well blended. In a separate bowl, beat the egg whites with an electric mixer set on medium speed for approximately 1 to 2 minutes, until stiff (but not dry) peaks form. Gently fold the egg whites into the lemon mixture until combined. Pour the mixture over the prepared crust and bake for 25 to 30 minutes, until the top begins to turn golden and the filling is set. Remove from the oven and cool on a cooling rack completely before cutting into bars. Store covered in the refrigerator.
