Fluffy Lemon Bars

• 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
• 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

1. Preheat the oven to 350F.
2. Lightly oil an 8- by 8-inch baking pan with canola oil spray.
3. To make the crust, mix all the crust ingredients together in bowl.
4. Press the crust mixture into the prepared baking pan and bake for 15 minutes, or until slightly browned.
5. Set aside.
6. To make the topping, in a large bowl whisk together the butter, agave nectar, and egg yolks.
7. Add the lemon juice, lemon zest, flour, and evaporated milk.
8. Whisk until well blended.
9. 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.
10. Gently fold the egg whites into the lemon mixture until combined.
11. 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.
12. Remove from the oven and cool on a cooling rack completely before cutting into bars.
13. Store covered in the refrigerator.

flour, barley flour, almonds, light agave, ground cinnamon, canola oil, unsalted butter, light agave, egg yolks, lemons, barley flour, milk, egg whites

Taken from www.epicurious.com/recipes/food/views/fluffy-lemon-bars-379334 (may not work)