Slightly tart, with a crisp crust and an intensely-flavoured filling, a lemon pie is one of the French’s most favourite desserts. Any bakery in France will have a “Tarte au Citron” to offer (with or without a meringue topping – although it seems French cooks tend to stay away from the fluffy-sugary topping lately).
So when I opened my friend Marie’s new cookbook “Simply Citrus “ and spotted this Coconut Lemon Bars recipe – described as a delicious, dairy-free, exotic variation of the timeless classic – (and with no meringue topping!), I simply knew I had to try it.
And, although for some French bakers making a butter-free crust may sound like blasphemy, I honestly did not miss the dairy at all.
I have been following Marie’s blog Food Nouveau for a while now and I simply love her approachable tone and easy-to-follow recipes. So far, I haven’t tried one of her recipes that did not turn out absolutely perfect (which is a huge positive for me – one that makes me want to revisit one’s blog over and over again).
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