Lemon Squares

Golden brown crust featuring leftover almond pulp. Topped with a smooth, bright, citrus-y lemon filling makes for the most delightful spring treat!
PREP TIME: 15 MINS SERVINGS: 9
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Lemon Squares

Instructions

  1. Crust
  2. Add pecans to a food processor, and pulse until fine crumbles form.
  3. Add almond pulp, and pulse again until mixed.
  4. Add agave and salt, and pulse again until mixed.
  5. Line a brownie tin with parchment paper, and transfer crust to the brownie tin, pressing to flatten. Transfer to freezer while making the lemon filling.
  6. Lemon Filling
  7. Add all lemon filling ingredients to a blender, and blend until smooth and creamy.
  8. Pour lemon filling over crust and freeze for 2-3 hours, or until firm enough to cut.
  9. Cut into bars, top with powdered monk fruit (optional), lemon slices (optional), and ser
Find it online at https://almondcow.co/blogs/pulp-recipes/lemon-squares

Ingredients

  • Crust: 1 cup pecans
  • Crust: 1 cup almond pulp (from almond milk)
  • Crust: 3 tbsp agave
  • Crust: pinch of salt
  • Lemon Filling: 3 cups cashews
  • Lemon Filling: 1 cup plant-based milk (almond or cashew work well)
  • Lemon Filling: ¾ cup lemon juice
  • Lemon Filling: 6 tbsp agave
  • Lemon Filling: ¼ cup coconut oil
  • Lemon Filling: zest of 4 lemons
  • Lemon Filling: ½ tsp turmeric, for color

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