Tangy Preserved Lemon Bars

Written By Nasim Lahbichi

A slice of sunshine that gives you a little bit of everything with every bite: tanginess, saltiness, umami, sweetness, and brightness. A bar that is just as curious and eclectic as the charismatic sign ruled by Mercury.

DOUBLE THE TROUBLE: A PLAYLIST

Tangy Preserved Lemon Bars

Yield: 9 to 16 servings

Time: 45 minutes (+ chill time)

Ingredients

Floral Oatmeal-Cashew Crust

  • 1 1/2 cup rolled oats

  • 1 cup raw cashews

  • 1/4 teaspoon sea salt

  • 1/4 cup honey (substitute with 6 softened dates for a vegan alternative)

  • 2 tablespoons sugar

  • 4 tablespoons butter or coconut oil (melted)

  • 1/2 tablespoon orange blossom water

Preserved Lemon-Coconut Filling

  • 1/4 cup preserved lemon paste

  • zest of 2 lemons

  • juice of 1 lemon

  • 1 1/2 cups granulated sugar

  • 1-1/4 cups canned full-fat coconut milk

  • 6 tablespoons cornstarch

  • heaping 1/8 teaspoon turmeric, for color

——————————————————————————————————

  • powdered sugar, to garnish

Directions

  1. Start off by preheating the oven to 350 degrees Fahrenheit

  2. To make the crust: In a food processor, pulse together the rolled oats, cashews, salt, honey, sugar, and melted butter until combined. You’re looking for a shortbread cookie dough kind of consistency. Add the orange blossom water last, pulsing to incorporate it into the crust dough. Line a greased 9x9 baking tray with parchment paper. Press the dough along the bottom evenly. Place in the freezer to set.

  3. To make the filling: In a pot or shallow pan, whisk together the coconut milk, preserved lemon paste, lemon zest, sugar, and cornstarch. Bring to a simmer over medium heat while continuously stirring, ensuring the cornstarch is incorporated into the filling and it begins to thicken. Add the lemon juice and stir until incorporated.

  4. Once the filling has thickened (similar to a curd or pastry cream consistency), remove from heat and pour into the 9x9 baking tray over the crust. Bake for 20 minutes at 350 degrees farenheit.

  5. Remove and move to the refrigerator to set. I prefer to let it chill overnight to ensure it’s fully set and keeps it’s shape. Because there are no eggs in this recipe, we rely heavily on the fat to thicken and set while chilled.

  6. Prior to serving, wet a sharp knife and cut the bars into 9 (3 rows x 3 columns) or 16 (4 rows x 4 columns) servings. Dust with powdered sugar.

  7. Garnish with lemon sugar and Happy Gemini Season!

Nasim Lahbichi