These lemon bars have a gluten-free shortbread-like crust and a bright, luscious filling that's the perfect balance of sweet and tangy!
– ▢ ⅓ cup coconut oil– ▢ ¼ cup honey or maple syrup– ▢ 1 teaspoon vanilla extract– ▢ 1 ½ cups almond flour– ▢ ⅓ cup coconut flour– ▢ ¼ teaspoon salt
Ingredient
CRUST
– ▢ 4 large eggs, room temperature– ▢ ½ cup honey or maple syrup– ▢ ½ cup lemon juice, from 3-4 large lemon– ▢ zest from one lemon, about 1 tablespoon of zest– ▢ 3 tablespoons tapioca flour
FILLING
Step 1
Step 1
Preheat the oven to 350F/177C. For the crust, mix coconut oil, honey, and vanilla in a big bowl. Adding salt, almond, and coconut flour. Stir or hand-mix into a crumbly dough. .
Direction
Step 2
Step 2
Pour the dough into an 8×8-inch baking pan lined with parchment paper. Use your hands to press the dough flat in the pan. Make sure it's pressed down very firmly.
Step 3
Step 3
Bake the base crust for 13-15 minutes in the oven, or until lightly golden on top and slightly darker around the edges, then remove.
Step 4
Step 4
Whisking filling sequentially matters. A bowl of honey and eggs should be smooth. Add zest and lemon juice and mix again. Add tapioca flour and whisk again until smooth and clump-free.
Step 5
Step 5
Bake the lemon bars for 20-25 minutes, or until the center of the filling is set.
Step 6
Step 6
After an hour on the counter, refrigerate the pan for 2 hours before serving to firm up. Slice into bars and serve plain or with powdered sugar.
Also See
Paleo Lemon Blueberry Cake Recipe For Easter Day 2024