Fluffy Lemon Bars

(recipe, Ania Catalano)

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I love all things lemon. The 
barley and oat flours used in 
this recipe create a nutty crust 
that complements the tart, 
soufflélike topping — perfect 
with a cup of green tea.


    1. ¼ cup oat flour
    2. ¼ cup barley flour
    3. 1 cup raw almonds, ground to a fine meal in a food processor
    4. ¼ cup light agave nectar
    5. 1 tsp. ground cinnamon
    6. 1 Tbsp. canola oil
    1. 1 Tbsp. unsalted butter, at room temperature
    2. ⅔ cup light agave nectar
    3. 2 large egg yolks
    4. 2 lemons, juice and freshly grated zest
    5. ½ cup barley flour
    6. 1 cup evaporated skim milk
    7. 3 large egg whites


    1. Preheat the oven to 350 degrees. Lightly oil an 8-by-8-inch baking pan with canola-oil spray.
    2. To make the crust, mix all the crust ingredients together in a bowl. Press the crust mixture into the prepared baking pan and bake for 15 minutes, or until slightly browned. Set aside.
    3. To make the topping, in a large bowl whisk together the butter, agave nectar, and egg yolks. Add the lemon juice, lemon zest, flour, and evaporated milk. Whisk until well blended. In a separate bowl, beat the egg whites with an electric mixer set on medium speed for approximately 1 to 2 minutes, until stiff (but not dry) peaks form. Gently fold the egg whites into the lemon mixture until combined.
    4. Pour the mixture over the prepared crust and bake for 25 to 30 minutes, until the top begins to turn golden and the filling is set. Remove from the oven and cool on a cooling rack completely before cutting into bars. Store covered in the refrigerator.