Honey Lemon Squares Recipe | Nutritional Therapy for IBD

Ingredients

1 egg

1 egg white

1 cup honey

2 TBSP grated lemon zest

2 TBSP nut flour

6 TBSP lemon juice

⅓ cup honey

Crust for Honey Lemon Squares

ingredients

¾ cup nut flour

½ cup honey

½ cup butter, cut into small pieces

1 egg

1 egg white

237 ml (340 grams) honey

2 TBSP (30 ml) grated lemon zest

2 TBSP (30 ml) nut flour

6 TBSP (90 ml) lemon juice

80 ml (113 grams) honey

Crust for Honey Lemon Squares

ingredients

90 grams nut flour

120 ml (170 grams) honey

113 grams butter

olive oil for coating the pan

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Recipe PDF

Instructions

While crust is baking, combine egg, egg white, 1 cup (237 ml) honey, and lemon zest in medium bowl.
Beat until light.
Stir in flour, lemon juice, and ⅓ cup (80 ml) honey.
Pour mixture over cool crust.
Bake 14-15 minutes in preheated oven, until golden brown spots have formed and filling is firm.
Set on a rack to cool completely.
Using wet knife, cut into 25 squares. Transfer to platter with a small spatula.

Crust for Honey Lemon Squares

instructions

Preheat oven to 375°F (190°C).
Coat 8x8-inch (20.3x20.3-cm) glass dish with olive oil spray.
Make crust by mixing flour, honey, and butter in medium bowl.
Rub between fingertips until a sticky dough forms.
Place dough in prepared pan.
Spray dough with olive oil and cover with plastic wrap.
Using fingers, press dough onto bottom and 1-inch (2.5-cm) up sides of baking dish.
Remove plastic.
Bake 12-14 minutes in preheated oven.