Recipes

/

Home & Leisure

Lemon Bars

Zola on

We think you will enjoy this previously run classic recipe from Zola...

"No one is born a great cook," said Julia Child. "One learns by doing."

One of the “secrets” of losing weight on Plan Z is that you cook your own food. That puts you in control of everything that goes into your mouth. You may have said to yourself, "I don’t have time to cook." The processed food companies are counting on that.

On the other hand, do you have time to spend in doctors’ waiting rooms? Because "the path to feeling good from day to day and staying clear of dialysis machines, heart stents and prescription pain pills runs through a place that’s long been a center point of human living—our own kitchens." Melanie Warner wrote that in Pandora’s Lunchbox: How Processed Foods Took Over the American Meal.

Staying healthy and out of doctors’ offices and hospitals is a big reason why I make the time to make dinner with my spouse most evenings. My mother told me, "If you can read you can cook." There are about a thousand recipes on the Plan Z Diet website. I've tasted every one of them. Usually, I ask my spouse to be my prep cook. He washes vegetables, chops them and even cleans up behind me. It’s a nice way to spend time together.

Here are three more thoughts about cooking to reinforce the need to do more of it...

Read more at PlanZDiet.com

Lemon Bars

I found a recipe on-line for keto lemon bars. I made them for a party. Wow. I did make a few changes to the recipe, so I am offering it to you now. These taste every bit as good as the sugar-filled ones. When I made these, I put them in a tart pan with a removable bottom and cut them into skinny wedges. You can do the same or bake them in a square pan and cut them into little bars.

Ingredients:

1/2 cup of butter, melted
1-3/4 cups of almond flour, divided (be sure to buy fine-ground almond flour)
1 tsp of vanilla
grated sea salt
1 cup of powdered sweetener, divided (erythritol)*
3 medium lemons, juiced
1 tsp of dried lemon peel (or you can zest one of the lemons)
3 large eggs

 

Instructions:

Mix butter, one cup of the almond flour, a quarter cup of sweetener, vanilla and a pinch of grated sea salt in a bowl. Press evenly into your parchment paper-lined baking dish or tart pan. Bake for 20 minutes at 350 degrees. Take out and let cool for 10 minutes.

In your blender, put in the lemon peel, lemon juice and the eggs. Also add three quarters of a cup of the sweetener, three quarters of a cup cup of almond flour and another pinch of grated sea salt. Whiz on medium for about 10 seconds to blend thoroughly.

Pour the filling over the crust and bake for 25 minutes. Let them cool completely before cutting. Expect the filling to have minor cracks in it.

Optional: You can dust the top of the bars after they have cooled with a little more sweetener. Just put a couple of tablespoons of sweetener in a little sieve and dust it across the top. This way you can fill the cracks so they show less.

Hints:

If you bake these in a tart pan be sure to take a sharp knife and slice along the perimeter before you release the pan sides. This way the crust won’t stick to the pan and give you a mess.

If you want, you can store them in the refrigerator; keep them covered. They are delightful cold or room temperature. Enjoy!

Cheers,
Zola


 

 

Comics

Chip Bok Reply All Shrimp And Grits Peter Kuper Mother Goose & Grimm Mutts