Frederick is now 12 and has become quite the kitchen assistant. Not surprisingly, his favorite food projects fall in the “dessert” category. Who can blame him? For my part, I’m always on the lookout for desserts that carry some nutritional value and these lemon bars qualify! The side benefit is that they are pretty simple to put together.
After making them together a couple of times, Frederick is able to make these on his own. That’s good because the first time around the bars disappeared so fast I was fortunate to get one. A pretty high score, wouldn’t you say?
We used a gluten free baking mix in place of the flour called for in the original recipe. No problem! This recipe originates and is adapted from Winnie at Healthy Green Kitchen (here).
Leftovers (if you have any) need to be refrigerated in a container with a tight-fitting lid. The bars should stay nice for at least 3 days. We have not had leftovers to test their refrigerator life thoroughly. You probably won’t either.
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