I’m so happy to share this recipe post by my friend Amy Estes!
She says, “Last month I hosted an essential oils party and wanted to serve something I used essential oils in. I quickly found this recipe that fit my needs well. The recipe below calls for lemon juice so I attempted to COMPLETELY replace the lemon juice for lemon essential oil.
I waited until after the filling was cooled to add the essential oil. I can’t tell you how many drops I used because I just added and tasted. I might start with 6 drops. Another option would be to use part lemon juice and part essential oil. In that case only 1-2 drops essential oil would be sufficient.”
Essentially Healthy Lemon Bars
- 6 whole eggs
- 1/2 cup honey
- 3/4 cup lemon juice (about 7 lemons) (optional)
- 1/2 cup coconut oil
- 1 cup raw almonds
- 1 cup raw pecans
- 1/4 cup honey
- 1/2 cup melted coconut oil
- 2 whole eggs
- Whisk eggs, honey, and lemon juice (optional) together in a small sauce pan.
- Heat on medium and add coconut oil. Stir until the coconut oil has melted.
- Continue stirring until the mixture thickens and bubbles (mine did not get very thick).
- Remove from heat and place in a bowl in the refrigerator to cool and thicken further (this is where you could add the lemon essential oil, after the filling has cooled).
- Place nuts in a food processor/blender until finely chopped, don’t puree. They should be in tiny pieces but not as fine as almond flour.
- Mix the nuts with the remaining ingredients until they are well combined.
- Spread over the bottom of a greased 8 x 12 pan.
- Heat oven to 400F and bake for 15-20 minutes. The crust will be done when you can insert a toothpick in the middle and it comes out clean.
- Cool crust completely before layering the filling over the top. Return to the refrigerator until ready to serve.