I love all things lemon. The barley and oat flours used in this recipe create a nutty crust that complements the tart, soufflélike topping—perfect with a cup of green tea.

　　

Ingredients

makes 16 (2-inch) bars

　　

CRUST

1/4 cup oat flour

　　1/4 cup barley flour

　　1 cup raw almonds, ground to a fine meal in a food processor

　　1/4 cup light agave nectar

　　1 teaspoon ground cinnamon

　　1 tablespoon canola oil

　　

TOPPING

1 tablespoon unsalted butter, at room temperature

　　2/3 cup light agave nectar

　　2 large egg yolks

　　Juice and freshly grated zest of 2 lemons

　　1/2 cup barley flour

　　1 cup evaporated skim milk

　　3 large egg whites

　　

Step 1

Preheat the oven to 350°F. Lightly oil an 8- by 8-inch baking pan with canola oil spray.

　　

Step 2

To make the crust, mix all the crust ingredients together in bowl. Press the crust mixture into the prepared baking pan and bake for 15 minutes, or until slightly browned. Set aside.

　　

Step 3

To make the topping, in a large bowl whisk together the butter, agave nectar, and egg yolks. Add the lemon juice, lemon zest, flour, and evaporated milk. Whisk until well blended. In a separate bowl, beat the egg whites with an electric mixer set on medium speed for approximately 1 to 2 minutes, until stiff (but not dry) peaks form. Gently fold the egg whites into the lemon mixture until combined. Pour the mixture over the prepared crust and bake for 25 to 30 minutes, until the top begins to turn golden and the filling is set. Remove from the oven and cool on a cooling rack completely before cutting into bars. Store covered in the refrigerator.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.