My husband is a huge lemon lover.
He loves any sweets made with lemon.
So I made this mostly for him, and he loved it.
The problem was that not only he but also I overeat them.
We cannot stop.
A good thing about being the one who cooks/bakes things is that you know exactly what is in it.
The bad thing is that you know how much each ingredient is in it.
I was shocked when I found out how much sugar was going into these lovely bars, but I went ahead with it because I knew the tartness of the lemon had to be balanced with some sweetness.
I understand the logical part of it, but the image of the mountain of sugar never left me.
Even with that image in my head, I ate them, lots of them.
At that point it really didn’t matter how much sugar I was consuming.
They made me happy.
They are so lovely, aren’t they even before dressed with powdered sugar (don’t say “more sugar?!”)?
Perfection!!
(If I can say so myself.)
I did have plans to prevent overeating them though because I had the feeling this could happen.
One of the plans was to take some to my mother-in-law.
Another was freezing them after we each ate a few.
(Out of sight, out of mind, right?)
Well, my husband would not listen to me, saying they would be gone soon.
And they stayed in the fridge.
Every time I opened the fridge, they were staring at me.
It has a fair amount of coconut cream in it, and you can certainly taste it.
So it may not be for those who are not a coconut milk fan, but I should mention that my husband, who avoids coconuts as much as he can, loved these bars.
The brilliant vegan lemon bar recipe is Ms. Alison’s. https://lovingitvegan.com/vegan-lemon-bars/ .
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