Lemon bars have always been a favorite of mine but for some reason i never like making them. It just seems like something you get at a nice coffee shop or bakery. But as i was browsing the web the other day for a "healthy" dessert to serve our friends that evening, i came a across these beauties from cooking on the side, a creamy lemon lime bar. In order to make myself feel better about consuming the calories i decided to add some whole grains by using whole wheat flour and olive oil to make a Creamy Lemon Olive Oil Bar.
After the six of us enjoyed trying out a new Vietnamese restaurant in Oakland, Mama's Vietnamese; where we had the best hot and sour noodle soup (I'm now officially obsessed), it was back to the house for dessert and coffee. Despite my worries of whether or not the changes i made would result in a tasty dessert, these bars we're a refreshing treat and we're enjoyed by all.
Creamy Olive Oil Lemon Bars
Adapted From Cooking on the side
For the crust:
4 Tbs Olive Oil (the better the quality the better flavor)
2 Tbs Butter, Melted
1 C. Whole Wheat Flour
1 Tbs. Granulated Sugar
Pinch of Salt
For the Filling:
2/3 C. Lemon Juice
1 (14oz) Sweetened condensed milk
Preheat the oven to 375 degrees. Whisk together the flour, sugar and salt; add oil, and butter and mix together until crumbly. Press down into bottom of greased or foil lined 8x8 baking dish. Bake for 15-20 minutes until golden brown. Remove from oven. While the crust is baking, prepare filling. Mix together lemon juice, eggs and milk until combined and smooth. Pour into crust and bake for 20-25 minutes or until the center is set. Cut into squares and Enjoy!!