Lemon Poppyseed Squares

Using the whole lemon — peel and all — gives a deeper lemon flavor and adds extra nutrients you miss when only using juice. Everyone loves the poppy seeds, and they bring a light crunch to a soft, cake-like square. The recipe is simple: make the lemon puree, add everything to the food processor, and bake.

Let the squares cool completely before slicing; the texture firms up and slices cleanly, and they’re even better the next day. This one has become a beach favorite.

Lemon Poppyseed Squares

Whole-lemon poppyseed squares — soft, cake-like, easy to make in the food processor, and best once fully cooled and set.

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Servings: 16

Ingredients Method Notes

Ingredients

  

• 2 whole meyer lemons ~250 g when blended
• 225 g almond flour
• 200 g date sugar
• 85 g tapioca flour or arrowroot powder or potato starch or corn starch
• 85 g aquafaba sub water
• 1 heaping tablespoon baking powder
• 6 tablespoons poppy seeds
• 2 teaspoons noyeux sub almond extract
• 1 teaspoon vanilla

Method

 

1. Pre-heat the oven to 350F.

Puree Whole Lemons:

1. Thoroughly wash the skin of the lemons, slice off the stem ends, and cut lemons in half. If using Meyer lemons, the rinds are usually thin enough that you can then cut in chunks without removing any rind. Remove most seeds (if using Vitamix or Blendtec, ok if a few seeds remain). Blend until smooth.
2. If the rinds are a little thick, thinly slice off the outer peel (instead of zesting) to throw in the blender, and then peel off the remaining pith. Remove seeds and blend until smooth.

Make Batter & Bake:

1. Add all ingredients to the food processor. Process until the mixture is combined and thick.
2. Scoop the batter into an 8×8 pan (line with parchment paper if not using silicone). Smooth the top with a spoon or spatula, or, since the batter is sticky, use wet fingers to gently press it evenly into the pan.
3. Bake for 30-35 minutes . Check at 30 minutes to see whether it is ready. It should be starting to brown on the edges.
4. Allow the cake to cool in the pan for about 10 minutes, and then move to a baking rack and let sit to firm up.

Notes

The tapioca flour gives the cake a springy texture. For a slightly denser texture, replace half the tapioca with oat flour.