I think lemon squares are the perfect summer treat. The tartness of the lemon is so refreshing, and the vibrant yellow colour makes me think of a ball of sunshine. Perfect combinations for this season, yes?
If you’re serious about getting the yellowest lemon squares you ever did see, then pick up some farm fresh eggs! We get our eggs from a family out in the countryside. These eggs come from super happy, super healthy hens. I mean, check out the colour of the yolk!
Now, these aren’t your conventional lemon squares (I’ll tell you now that none of my recipes will be conventional!). The texture of the lemon filling is much creamier, and the squares are made from such wholesome ingredients that these beauties can even be eaten for breakfast without a second thought. In essence, these custardy lemon squares are a delightful union between an omelette and a yogurt parfait: eggs, Greek yogurt, honey, nuts, and dates. Those all sound like breakfast ingredients to me!
Also, don’t be lazy! Use the juice of a fresh lemon instead of from a bottle. The taste of freshly squeezed lemon juice is greatly superior than anything that might come out of the little yellow lemon-shaped container you can get at the grocery store.
Instead of using processed flour, refined sugar, and butter to make the crust, I made my lemon squares with the easiest, healthiest crust you’ll ever stumble across: nuts and dates. That’s all you need for a delicious, nutritious base for any square or pie! However, I don’t shun butter. Butter is actually a good fat for you! I’d have to make use of all my mom’s health books and read up more on that before giving you more details.
While I was looking through other lemon square recipes for inspiration, I came across one that added heavy cream to the lemon filling. I thought that was a neat idea, so I took the concept of adding cream and made it my own. Instead of cream, I used vanilla Greek yogurt, and it gave the squares a nice, thick custardy texture.
If it’s your first time making lemon squares, don’t be alarmed at the liquidness of the lemon filling. It solidifies once you cook it!
The hardest thing you might encounter though while making these lemon squares is waiting for the pan to completely cool before slicing the squares. The warm, luscious lemon scent will entice you, but don’t give in! Think of the beautiful, clean edged squares you will have if you wait.
My squares hadn’t quite cooled, but I sliced them up anyways so that I could catch the last bit of natural light for my photos.
Now off to enjoy some creamy lemon squares and afternoon tea while I do some earthing (grounding) in my little black chair. I’d love to tell you all about earthing, except I need to read and understand it better before I go on about it. However, I do know that it’s good for your body and… your body’s natural energy field? I’m pretty sure that’s it. Basically, what you do is sit outside with both feet on the grass. Easy, eh?
Creamy Lemon Squares
- 1 cup raw almonds
- 5 Medjool dates pitted
- 1/2 cup honey
- 1/2 cup freshly squeezed lemon juice
- 3 eggs
- 1/2 cup vanilla Greek yogurt
- 5 tablespoons brown rice flour
Preheat the oven to 350°F and set an oven rack to the middle space.
In a food processor, process the almonds and dates until they form a crumbly mixture (similar to that of crushed graham crackers).
Press the almond mixture into a lined 9"x9" pan.
Blend all the filling ingredients until homogenous.
Pour onto the almond base.
Put the pan in the oven on the middle rack and cook for 45 minutes.
Let the squares cool for at least an hour before slicing. This will help the filling set.
To speed up the cooling time, put the lemon squares in the fridge. Also, store any leftover lemon squares in the fridge as well.