LEMON BARS

Yields: 9-12 bars

  • Crust:
  • 1 cup almond flour
  • 1/4 cup almond butter
  • 1 tbsp honey
  • 1 tbsp grass-fed butter, softened
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • Filling:
  • 3 eggs
  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 2 1/2 tbsp coconut flour
  • 1 tbsp lemon zest, finely grated
  • Pinch of salt

Preheat oven to 350.

Coat 9×9 baking dish with coconut oil or butter.

Combine all crust ingredients in food processor until a “crumble” forms.

Press crust evenly into the bottom of pan.

Using a fork, prick a few holes into crust.

Bake for 10 minutes.

While crust is baking, combine all filling ingredients in a food processor until well incorporated.

When done, remove crust from oven and pour filling evenly over top.

Continue to bake for 15-20 minutes, or until filling is set, but still has a little jiggle.

Cool completely on wire rack. (You can also chill in the fridge if desired, to further set the filling).

  • Preparation time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes

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