There’s nothing more tasty and comforting than sweet, tart and melt-in-your-mouth lemon bars. Let’s ramp up the classic lemon bar with Yukon Gold potatoes to add a whole host of goodies for your body and health. Potatoes provide carbohydrates, potassium and energy you need to perform best. Plus, they can help you ramp up your performance throughout the day. Potatoes are great fuel before and/or after a workout. This recipe is meant for a post-workout treat.
**“By posting this recipe I am entering a recipe contest sponsored by Potatoes USA and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Did you know?
- Potatoes are nutrient-dense complex carbs.
- Potatoes have even more potassium than a banana!
- Potatoes are more energy-packed than any other popular vegetable.
When I saw the vibrant yellow color of the Yukon Gold potatoes, I thought citrus would go well with it. After testing this recipe three times, I found the right mix of tart and sweet. The starch of the potatoes balance the flavors out and take on the lemon flavor
To add flavor and keep it super simple, the crust is pistachios, raw sugar, and a hint of cinnamon. It does make for a sticky and gooey crust — so be sure to spray your baking dish before layering it in.
I bake the crust for 10 minutes to allow it to set better. Then, remove for the oven let cool for a few minutes and pour the batter over it it – and then bake. Presto — lemon bars are born – made with golden, velvety potatoes!
Makes 6 squares
1 cup pistachios, shelled, lightly salted
1/4 cup raw sugar
1 teaspoon cinnamon
2 Yukon Gold potatoes, cooked, skins-removed, cooled
1 whole egg
1 cup tofu, silken
1/2 cup lemon juice, freshly squeezed from 2 large lemons
1/2 cup white whole wheat flour
1/4 cup raw sugar
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
zest from 1/2 lemon
Preheat oven to 350 degrees F.
Spray a 9 X 9 baking dish with cooking spray. Set aside.
In the food processor, add pistachios, sugar and cinnamon. Pulse until well blended and thickened. Spoon into the baking dish and press down to form a crust. Put into the oven for 10 minutes. Remove to cool.
Place potatoes in the microwave for 2 1/2 minutes, until softened. Remove the skin and allow them to cool for 5 minutes. Toss the potatoes in the food processor and pulse a few times until mashed. Add the egg, tofu, lemon juice, sugar and mix together. Add the flour, vanilla, baking soda, and salt. Pulse together until well blended and the batter is smooth.
Pour batter over crust and spread evenly. Put into oven and bake for 20 minutes. Remove and let cool for 10 minutes before placing in the refrigerator for 1 – 2 hours. Remove and cut into squares. Sprinkle with lemon zest and serve.
Nutrition Information (per square): Calories: 333, Total Fat: 11 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 44 mg, Carbohydrates: 50 g, Dietary Fiber: 5 g, Protein 10 g, Sugars 20 g