LILYS BARS RECIPES

Steps:

• Preheat oven to 350F
• Mix flour and powdered sugar together, then pour the butter over the dry ingredients. Mix together gently, until just crumbly. Lightly spray a 9 x 13? casserole pan (metal with straight sides is best for this) with cooking spray, and then press the crumbs firmly into the pan in an even-ish layer. I like to leave little bumps from my fingers- gives it a rustic texture, but you can do whatever you want. (I also like a thick crust, so if you like it thinner, don’t use all the mix, or make two pans) Bake for 15 minutes at 350.
• Start making the lemon curd:
• In bowl (I use the same one I made the crust in, just rinsed out) whip the six eggs with a whisk until they are uniform and light. Add the sugar, baking powder and flour, and stir to combine well. With a microplane or small grater, zest only the outer yellow skin from two of your fresh, washed lemons. Probably about 2 Tablespoons. Add tot he egg/sugar mixture. Squeeze the lemons, straining out the pips and pulp, and add the 1/3 cup of juice.
• After 15 minutes, pull the crust from the oven, and immediately pour the curd mixture over the hot crust, scraping the bowl to get all the lemony goodness. Pop it back in the over for 45 minutes, or until set and it doesn’t jiggle in the center.
• Let cool COMPLETELY (it will be a mess if you rush it, trust me!) before slicing into neat squares. Dust with powdered sugar, and watch your knees give out as you taste them.

Steps:

• Line large baking sheet with parchment paper.
• In a large pan over medium-high heat, toast sunflower seeds until lightly golden brown, about 1-2 minutes.
• Into a stainless steel or glass bowl, break chocolate bar into small pieces, add coconut oil, and melt using double boiler method over low heat. Alternatively, melt chocolate and coconut oil in a microwave-safe bowl in microwave in 30-second increments until melted. No matter the method you choose, be very careful to not burn chocolate. If it looks mostly melted, remove from stovetop heat or do not return to microwave. Just keep stirring until all chocolate is melted. (See note below if your chocolate has burned.)
• Pour toasted sunflower seeds into bowl of melted chocolate and stir to coat seeds. Using a spoon, scoop out ~1 tbsp of mixture at a time and transfer to prepared baking sheet until you have 12 clusters.
• Transfer to refrigerator to chill until mostly solidified, about 15 minutes, before transferring to freezer to fully solidify, about an additional 5 minutes (you can choose to let them harden solely in the refrigerator, but it will take a little longer).
• Peel parchment paper from back of clusters to remove.