Friday afternoon was designated therapeutic baking day. Nadia and I scoured the internet for inspiration, drooled a bit (not literally) and ended up with this recipe. It mixes sweet, savory and even floral flavors for the perfect spring snack.
1/2 cup butter
1/4 cup coconut oil
2 tablespoons lemon zest
3/4 cup shredded coconut
2/3 cup finely chopped almonds
1 1/2 cup plus 3 tablespoons flour
1/4 cup fresh squeezed lemon juice
1 1/2 cup sugar
1/2 tsp baking powder
1 tsp thyme
1 tsp lavender
Coconut Almond Crust
1 – Preheat oven to 350 degrees and grease the pan. For deeper-set lemon bars, use a smaller pan.
2 – Mix the butter, coconut oil, 1 egg and 1 tablespoon lemon zest in one bowl. Slowly add 1/2 tablespoon lemon zest, coconut, almonds and 1 1/2 cup flour.
3 – Press the crust into greased pan and bake until golden brown, around 15 minutes.
Thyme and Lavender Lemon Filling
1 – Whisk remaining eggs and sugar.
2 – Add lemon juice, remaining lemon zest and flour, thyme, lavender and baking soda.
3 – Pour into pre-baked crust until done, around 20 minutes.