A quick and easy lemon cream pie bars, this recipe doesn’t require any baking or cooking. This rich and creamy dessert combines the zesty lemon flavor and the sweetness from the raw crust made with dates and pecans.
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Ingredients
2 cups of raw whole pecans
2 cups (packed) of pitted medjool dates
2 cups of heavy whipping cream (1 pint)
3 tablespoons of maple syrup
1/4 teaspoon of sea salt
8 ozs of cream cheese (whole package, cold)
2 lemon (3 tbsp of lemon juice plus zest of 1 1/2 lemon)
Directions
Prepare the ingredients.
Place two cups of whole pecans in the food processor and pulse till crushed, add two cups of dates and pulse till texture is well blended and sticky, playdough-like.
Use unbleached parchment paper to line the freezer-safe ceramic dish. Place the mixture inside and press tight so it forms the crust.
Use a citrus juicer to squeeze the lemon juice for the cream.
Using a standing mixer on high whip the heavy whipping cream till it becomes thick and forms the shape of the soft butter. Add three tablespoons of lemon juice, fold cold cream cheese, and mix till well blended.
Spread the cream mixture on top of the crust. Use microplane to add some lemon zest on top.
Notes
Before enjoying, place in the freezer for 10-15 minutes. Store in the fridge.
A quick and easy lemon cream pie bars, this recipe doesn’t require any baking or cooking. This rich and creamy dessert combines the zesty lemon flavor and the sweetness from the raw crust made with dates and pecans.
2lemon3 tbsp of lemon juice plus zest of 1 1/2 lemon
Instructions
Prepare the ingredients.
Place two cups of whole pecans in the food processor and pulse till crushed, add two cups of dates, and pulse till texture is well blended and sticky, playdough-like.
Use unbleached parchment paper to line the freezer-safe ceramic dish. Place the mixture inside and press tight so it forms the crust.
Use a citrus juicer to squeeze the lemon juice for the cream.
Using a standing mixer on high whip the heavy whipping cream till it becomes thick and forms the shape of the soft butter. Add three tablespoons of lemon juice, fold cold cream cheese, and mix till well blended.
Spread the cream mixture on top of the crust. Use Microplane to add some lemon zest on top. Before enjoying, place in the freezer for 10-15 minutes.
