Creamy and dreamy lemon squares made with fresh lemons.
FOR THE CRUST:
- 1 cup flour
- 1 teaspoon salt
- 1 1/2 teaspoon lemon zest
- 1/2 cup solid coconut oil
- 1/4 cup honey
Instructions:
- Combine all the ingredients in a bowl and mix until well combined.
- Spray an 8" x 8" cake pan with nonstick cooking spray. Line with parchment paper to cover the bottom and sides and a little over the rim for easy lifting of the squares out of the pan.
- Spread the crust mixture evenly over the bottom of the pan and press firmly.
- Bake in a preheated 350°F oven for 20 minutes then let cool leaving the crust in the pan. While cooling, prepare the lemon curd.
FOR THE LEMON CURD:
- 4 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons orange juice
- 1/3 cup honey
- 1 whisked egg yolk
- 1 pack gelatin powder (6 g)
- 1 cup Greek yogurt
Instructions:
- Add the lemon juice, zest, orange juice, honey and egg yolk into a medium-sized pot and whisk together over medium heat. Whisk in the gelatin powder.
- Bring to a boil and simmer for one minute.
- Remove from heat and let cool for 30 minutes.
- Stir in the Greek yogurt until well combined.
- Spread evenly over the crust in the pan.
- Refrigerate for 2 hours or until set.
- Lift out of the pan and cut into squares. Keep refrigerated.
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