– Hey everyone, welcome
back to Alt-Baking Bootcamp, your crash course in healthier baking. – With each episode, we’ll
recreate a classic dessert, but make it healthier
without refined sugars, white flours or dairy products. Today we’re tackling lemon bars. (upbeat music) Here we have the original
lemon bar recipe. – They look pretty good,
it’s important that we keep the sweetness and the
tanginess of the lemon bar and have that soft custardy texture with that shortbread on the bottom. Let’s try these first
and see what we can do. – Okay, let’s see. Definitely have a nice girth to them. (laughing) I guess, they hold up well. – They’re pretty sweet,
but there nice and soft. The custard is nice, it’s nice and thick. The shortbread layer is
also like a little wet. – Mm hmm. – Like I would want more of a crusty feel. – Yeah, yeah, something
that should hold up well, but it also should feel like
it breaks apart in your mouth. – I think we can do better.
– Mm, I agree. So, this recipe is great for
anyone looking to cut back on sugar, grains, gluten or
anyone with a nut allergy or someone that’s trying to avoid nuts. It’s also super kid friendly as well. So first thing is that we’re going to line a baking dish with parchment paper. – So as you can see
here, there’s two sheets of parchment, both in
long rectangular strips, so whether you have the roll
or you have the precut sheets, you just wanna get them in
roughly the width of your pan and lay them over each other. That way we can remove the lemon bar later without all that stickiness on the edges. (upbeat music) – We’re gonna add our wet
ingredients into a mixing bowl starting with one egg (cracking). And honey. We’re also gonna put in
half a cup of coconut oil that is at room temperature, so it doesn’t need to be melted. (clanking) And we’re gonna want some vanilla extract for some extra flavor. And we’re gonna do the zest of one lemon. This is a Microplane, it’s
wonderful for zesting. We’re gonna do about one lemon here, which should be about a teaspoon. So I love using the zest of a lemon because you’re gonna get
different nutritional properties than you’re gonna get from the juice. You wanna be careful just
to get the yellow parts and not to zest the
whiter parts of the lemon, which can be a bit bitter. So with the zest, you’re
gonna get some calcium and potassium in addition to vitamin C which we’ll also get from the juice. – In this recipe we also
have honey and eggs, both of which are great emulsifiers. So together, we’re
hoping they’ll contribute to that softness of the crust. – All right, we’re gonna
mix this altogether and then we’ll prep our dry ingredients. (mixer whirring) Okay, this looks good, so now we’re gonna mix together our dry ingredients. So we have 2/3 of a cup of coconut flour. Coconut flour is really high in potassium and although it has the word nut in it, it’s actually not a tree
nut, so it is suitable for most people with nut allergies. And then we have 1/4 of
a cup of tapioca flour. – It’s a great binder for
gluten-free recipes like this one because the starch will
activate at a high enough temperature and kind of
hold everything together. – And coconut flour alone is wonderful, but it can be a little bit cakey, which is not what we’re
looking for in this recipe. So the combination of these two flours creates a really wonderful consistency. So lastly we’re just
gonna add a pinch of salt. And we’re gonna mix this up and incorporate it with
our wet ingredients. Okay, so we’re gonna mix
this up and just a warning, this dough is really
crumbly, so don’t be alarmed if you’re making it and it’s
not coming together in a ball like some other doughs you may have made. (mixer whirring) – Although this dough is pretty crumbly… – (clanging) Sorry. (laughing) – Although this dough is pretty crumbly, you’ll notice that with the
eggs, it’ll set once you bake it and because honey is a liquid sweetener, it’s liquid at room temperature,
it won’t set so firmly, that it feels like
you’re biting a biscuit, it’ll kind of still have that soft texture that we’re looking for. – Also, since this recipe is served cold, the coconut oil will set after baking, so that we can get really nice slices. You’re gonna wanna make sure
you have clean hands for this because the best way to work the dough is actually with the heel of your hand. So you’re gonna wanna get
it all at way to the edges like Jenny’s doing in an even layer, so that the dough will cook evenly and also so that we
have the same proportion of crust to lemon filling in all the bars. So now we want the dough
to set before we bake it, so we’re gonna put it in the
fridge for about 10 minutes, just to chill for a few
minutes before we stick it in the oven, which is already
preheated to 350 degrees. (upbeat music) Perfect, so our dough has been
chilling in the refrigerator for 10 minutes and now we’re
gonna put it in the oven for another 10 to 12
minutes at 350 degrees. While the dough is cooking, we’re gonna make our lemon filling. – Yes, my favorite part. – Yes, all right, we’re
going to add three eggs, and then one egg yolk. (cracking) Always livin’ on the edge.
– I know. – Crackin’ your eggs
straight into the bowl. (cracking) – So to remove the yolk of an egg, this is the eggshell method. You can also do this between
your hands if you want. Essentially, you’re slowly
getting rid of all of that white and you wanna keep the yolk intact so that it doesn’t break
and then spill everywhere. – Then we have 1/3 of a cup of honey. – Honey is replacing the white sugar that you would usually
find in this recipe. Honey is twice as sweet as regular sugar, so when you’re using it as a substitute, you wanna be aware and halve the amount that you usually use. And then we’re gonna do one
tablespoon of coconut flour. Let’s start mixing this all together. Coconut flour just helps
thicken it up a bit, so this part of the recipe calls for about a tablespoon of lemon zest, which I’m gonna approximate
as two decent-sized lemons. – Teamwork. (laughing) – This certainly makes it
easier than making it by myself. And I highly recommend having a helper. – Yeah, exactly. A big part of a lemon
bar experience I think, is smelling it first, so the lemon zest really helps with that. – Let me get that zest in there. Now we’re gonna juice the lemons. I have a lemon juicer, which just makes this whole experience a lot easier. – [Jenny] It’s too large of a lemon. – It’s a really big lemon. Lemons are a great source of vitamin C, which is a wonderful antioxidant and it’s also excellent
for your immune system. There’s nothing worse
than a pesky summer cold. I feel like it’s really easy
to get blindsided by those, so these lemon bars are good for that. You can just dump that in and then we’re gonna give it a good mix. We wanna make sure that the
eggs are really broken up here because this is gonna be our filling, so we don’t want there
to be any streakiness or stringiness from the
egg yolk and the egg white not being fully emulsified together. While Jenny finishes this, I’m gonna grab the crust from the oven
because I think they’re ready. (upbeat music) – [Mia] Here they come. – Done, done, done. – So be careful because the crust is hot, but we’re gonna wanna pour our filling directly on top of the hot crust. And as we’re doing this,
we’re gonna lower the oven to a temperature of 325
and then we’re gonna throw the whole thing back in for
another 15 to 18 minutes or until the filling is set. (upbeat music) So, we baked our lemon
bars with the filling for 15 to 18 minutes
and then we let them set for two hours in the fridge. You can leave these overnight
or even for a day or two, but you want them to be cold
before you cut into them. And now for the big reveal, here we go. I wouldn’t worry about the
cracking of the filling ’cause that’s just natural
and that’s part of the look. Remember how we did our parchment paper in the beginning of this recipe? And that makes it so
easy to just lift it out. Voila! So it’s cutting really
easily, as you can see, this cut separated quite easily. I’m just gonna wipe my
knife off each time, so that I can get clean cuts. – [Jenny] The edge is
really set very nicely against the lemon bar,
so you get a good chunk of lemon with the crust every time. – So once these are cut,
we’re gonna finish them off with some shredded coconut. – I’m gonna have a middle piece,
I’m a middle piece person. – Oh, I’m an end person.
– Perfect. – All right, okay, so we’re
just gonna sprinkle this ’cause we’re not using powdered sugar like you would find in the classic recipe, but we still love the look of that and we love a little
extra texture and crunch from shredded coconut, so
this is just unsweetened shredded coconut that you
can get at any grocery store. – If you wanna toast
your shredded coconut, you can also do that. It gives it a little nice
brown caramelization, adds a toasty note to your lemon bars. – All right, should we try these? – Yeah.
– Okay. (upbeat music) You get your middle. – Yeah, exactly. – I’ll get my end. Look at that, a really nice clean cut. There’s a clear distinction between the lemon filling and the crust. – I think I do like triangles better. – I know, the triangles are cute. (upbeat music) Not too sweet. – Still really tangy and
I feel like the crust has held together better,
so it’s not like gummy and too wet, it just feels really bright because of all the lemon zest. (upbeat music) Thanks for watching Alt-Baking Bootcamp. Let us know what you want
us to make next time. – Please comment below and subscribe to Well+Good’s YouTube
channel so you don’t miss an episode of Alt-Baking Bootcamp. We’ll see you next time, thanks. I’m just gonna keep eatin’ some more. – I think they’re great. – I really like ’em. (upbeat music)