As part of our new essential oil journey, we learned you can also cook with essential oils and had to give a dessert a try first. I think it turned out pretty awesome and already have plans to try some other recipes using oils to see what we can create.
With this treat, instead of sugar we used some honey, which was a fun way to sweeten this treat. I also loved using coconut oil instead of butter. It always makes everything taste so much better! And since this makes a large pan of Honey Lemon Bars, we had plenty to share with friends.
What You Need:
- 2 cups flour
- 6 Tbs. Honey
- 1 cup coconut flour
- 1/4 tsp salt
- 4 eggs
- 8 Tbs. flour
- 1 1/4 cups honey
- 1 tsp baking powder Dash of salt
- 1/2 cup water
- 1/2 cup lemon juice
- 3 drops lemon essential oil
- 1 Tbs powdered sugar
- Lemon zest – not lemon season (I used my freezer lemon stash!)
Step 1: Preheat oven to 325 degrees.
Step 2: In a mixing bowl mix together flour and salt. Then add the honey. Use a fork to cut in the coconut oil. You want to get a fine crumb consistency or a drier cookie dough look. The coconut oil seems to make it extra moist, so I added about 2-4 extra tablespoons of flour to get the right consistency.
Step 3: Press the dough evenly into a 9×13 pan and bake for 20 minutes until a light golden color.
Step 4: Prepare the topping while the crust is baking.…in a separate large mixing bowl (or rinse out the one you just used ;-)) beat the eggs.
Step 5: In a small bowl combine flour, baking powder and salt.
Step 6: Add the honey to the eggs and then add the flour mixture and mix well.
Step 7: Slowly stir in the lemon juice, water and lemon essential oil.
Step 8: Pour the mixture over the now baked crust and bake for another 25-30 minutes or until set. My first time I waited until the outside was a little brown, but that ended up being too long. It still tasted great, but as long as you can pull the fork out clean, go for it!
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What is your favorite lemon based recipe oil?
Leave a comment below! I would love to recipe swap! 😉