![lemon square lemon square](https://m.media-amazon.com/images/I/819c9UnTLAL._SX679_.jpg)
I went ahead and poured it over the base fully expecting it to end up a horrible mess, but after baking for 20 minutes the cream had set and no sign of curdling! After a while in the food processor it looked the consistency I expected, but when I tasted it there were still pieces of cashew in there, so I blended some more and when I looked again it appeared curdled and didn’t taste very nice! Miraculously though, I blended some more (and added a bit more syrup and arrowroot powder) and it went creamy again, though much more liquidy than expected. The base was straightforward (and delicious!) but the cream was trickier. I made these last night, having never tried anything like this before. Btw, I wouldn’t bother writing all this and making a comment if I wasn’t so impressed with this recipe. I only chilled it for about half the time before serving and they still set and I was even able to cut them after less than an hour chill time.Īlso, for the garnish, I soaked lemon slices in hot water, which gets rid of most of the sourness and imo makes them taste like lemon candy.
![lemon square lemon square](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F8464879.jpg)
I used a can of coconut cream instead of the cream from coconut milk.ĥ. I soaked the cashews for only about half the time, but my ninja bullet took care of them just fine.Ĥ. It burnt when I did (maybe cause it was spread thinner in the bigger tray?), so I made another batch without pre-baking.ģ. I used a slightly bigger tray – 9”x13” because it’s what I had.Ģ. I (almost) followed the recipe exactly … the only differences being:ġ. It says 5 hrs prep time, but I started making it only two hours before going to a friends house (plus another hour before serving time), and luckily it worked out great! This was a-ma-zing!!! It doesn’t taste like cashews or coconut cream, just beautiful, creamy, lemony cheesecake. Next on the list is the peanut butter and jam bars! If you are going to a party or a potluck of any kind you should 100% make these! I will probably turn that into breakfast cookies at some point. I was having trouble not drinking the mixture out of the blender like a smoothie it was so delicious and just the crust alone is crazy good. (I recommend the sunflower seeds it went really well).
![lemon square lemon square](https://cdn.shopify.com/s/files/1/0338/0694/2253/products/LemonSquareCheeseCake-Original10.58oz_front_2048x.jpg)
I used almond flour, oats and I also added sunflower seeds to the crust blend since I was slightly short of almond flour. I like a ridiculous amount of lemon so I used the zest of 4 small lemons, the juice of 3 and I added some vanilla to the creamy mixture. I changed a few things but nothing crazy. I gave most to two of my friends and my 5 year old and they ate it within seconds. The crust still firmed up and held together fine after sitting for an hour or so and it isn’t soggy. I forgot to prebake the crust and I put too much cornstarch. This is one of the best desserts I have ever made, And I messed it up. So delicious and an amazing recipe with wholesome ingredients! The next day, the filling was a little firmer but still soft, like cheesecake. These bars truly melted in your mouth! The filling was perfectly set and the crust held together well that you could pick them up like bars. My bars baked in the oven for an extra 10 minutes to get to the “jiggly” consistency. For the crust, I actually used your recipe from your 7 layer bars – I find the dates/maple syrup combo help it stick together well. To the filling I added some extra zest of 1 lemon and juice from 1/2 a lemon, and 1 tbsp extra maple syrup. It sort of worked if I strained the cashew bits out (I think I used So Delicious Coco Whip once instead of coconut cream), but now that I have a NutriBullet Select it’s a game-changer! I soaked the cashews in cool water for 6 hours and it did the trick to make the filling so smooth and silky. Absolutely love these! I’ve tried making them a couple times in the past, but I didn’t have a blender and tried using a food processor for the filling.