Lemon Bars
GLUTEN + DAIRY FREE
Ingredients |
CRUST
1/3 cup coconut oil
1/4 cup maple syrup
1 teaspoon vanilla extract
1 1/2 cups almond flour
1/3 cup coconut flour
1/4 teaspoon salt
FILLING
4 eggs
1/2 cup honey
1/2 cup lemon juice (fresh)
1 tablespoon lemon zest (fresh)
3 1/2 tablespoons tapioca flour
Powdered sugar (for dusting at the end!)
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Instructions |
Preheat the oven to 350 degrees.
For the crust, mix together in a large bowl the coconut oil (1/3 cup), maple syrup (1/4 cup), and vanilla extract (1 tsp).
Add almond flour (1.5 cups), coconut flour (1/3 cup), and salt (1/4 tsp).
Mix all of the ingredients together until the mixture turns into a crumbly dough.
Add the dough into a baking pan, preferably 8x8. Line it with parchment paper and press the dough into the bottom of the pan. Press it firmly and bring some dough up the sides of the pan.
Bake the crust in the oven for 15 minutes or until the dough has turned a light golden color.
For the filling, it is very important to make it in the order listed here.
Whisk together 4 eggs and the honey (1/2 cup) in a bowl.
Add the lemon juice (1/2 cup) and the fresh lemon zest (1 tbsp) and whisk together. Do not substitute bottled lemon juice - definitely use freshly squeezed lemons for this step!
Add tapioca flour (3.5 tbsps.) and whisk the mixture until all of the flour has dissolved.
Pour the lemon filling into the pre-baked pan with the crust.
Bake for 22-25 minutes or until the lemon bars have set. They should be firm but not hard.
Leave the lemon bars to cool at room temperature before moving them to the fridge to chill for 2 hours.
Lastly, cut them into squares and serve with a light dusting of powdered sugar!
