Tangy Lemon Bars - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Amy Atlas
To get razor-sharp cuts through the curd and crust, use a very sharp knife dipped in warm water. Rewet it every few cuts to maintain ultra-precise edges.
Ingredients
- 3/4 c. all-purpose flour
- 1/4 c. confectioners' sugar
- .13 tsp. salt
- 6 tbsp. cold unsalted butter
Instructions
- Adjust oven rack to middle position and pre-heat oven to 350 degrees F. Prepare an 8- by 8- inch baking pan with nonstick cooking spray. Place a piece of heavy-duty aluminum foil in the bottom of the pan, allowing excess foil to hang over the sides. Spray the foil with non-stick cooking spray.
- In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar, salt, and butter and mix on medium-low speed until the mixture resembles course wet sand. Don't overmix or let mixture come together into a dough.
- Firmly press the dough into the bottom of the pan, using the bottom of a measuring cup to firmly press the mixture down. Chill dough in the freezer for 15 minutes.
- Bake until light golden brown, 20 to 25 minutes. Remove the crust from the oven and set aside. Reduce oven temperature to 300 degrees F.
- Meanwhile, make the filling. In a large bowl, whisk together the sugar, flour, and cornstarch until combined. Add the lemon juice and eggs and whisk until combined. Strain the mixture into a bowl.
- Pour the filling over the baked crust and bake 30 minutes more, or until the filing does not jiggle when tapped. Cool on a wire rack for 15 minutes, then refrigerate at least 2 hours to set.
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