Head to the bar…the lemon bar. It’s stocked with tart juice and sweet raw honey. You could certainly make a refreshing drink, but there’s much more potential than meets the eye. Perhaps your best option is to craft a flaky-crusted lemon custard dessert. Don’t worry about your waistline or bingeing on sugar, because honey is the only sweetener. Besides, you’ll lemon-squeezie enough protein out of just one delicious square that you won’t be running up a tab.
Crust
1 cup oat flour
1 scoop vanilla protein powder
1 Tbsp. tahini
2 Tbsp. honey
2 Tbsp. unsweetened almond milk
Custard
1 scoop vanilla protein powder
3 oz. fresh lemon juice
2 Tbsp. honey
4 eggs
Directions
- Preheat oven to 350 degrees F and coat an 8”x8” pan with non-stick cooking spray.
- In a large bowl, combine all crust ingredients. Dough should be stiff.
- Press crust into prepared pan and bake 10-12 minutes. Remove to cool.
- In a clean bowl using a hand mixer, combine all custard ingredients. Mix thoroughly until there are no more clumps in the batter.
- Pour custard mixture over cooled crust and bake for another 25 minutes, or until the top is slightly golden.
Bottoms up!