Lemon Bars
These are simply something I couldn’t live without, particularly during spring and summer months. Their vibrant color and tangy taste is a crowd pleaser! A shortbread crust carries the weight of a creamy, perfectly tart filling. Their golden glow and thick texture are a match made in heaven. Personally, I think they taste best fresh out of the fridge. I guarantee it’ll satisfy your spring and summer sweet tooth, after the first bite!
Ingredients:
Base
1 egg
3 tbsp. honey/maple syrup
1 cup almond flour
3 tbsp. coconut flour
1/4 tsp. sea salt
Filling
3 eggs + 1 egg yolk
1/2 cup honey/maple syrup
2 tbsp. coconut flour
1/2 cup lemon juice, freshly squeezed
1-2 tbsp lemon zest, fresh
Directions:
Preheat the oven to 350°F and line a small pan with parchment paper.
In a medium bowl, whisk the egg then stir the honey in.
Add the almond + coconut flours, and sea salt, and mix until ingredients are incorporated well.
Transfer and press dough into the base of prepared pan.
Bake for 10-12 minutes, or until slightly golden-brown on top.
As the crust bakes, combine all the filling’s ingredients.
Let the shortbread crust cool for about 5 minutes, then carefully pour the filling onto your base.
Bake the bars for another 35 - 40 minutes.
Immediately transfer to the fridge for at least 3 hours.
Slice and serve with extra lemon zest on top!
Notes:
The filling should be very liquidy, prior to baking it. Will have a slight jiggle, once baked, until it has set in the fridge.
Store the bars in the fridge overnight, for best results, like I did.
