SWEET AND TANGY LEMON FILLING WITH A BUTTERY, GLUTEN-FREE SHORTBREAD CRUST. THESE EASY AND HEALTHY LEMON BARS ARE PALEO, GLUTEN-FREE, AND CAN BE MADE KETO-FRIENDLY AS WELL.
- Almond flour - Coconut sugar * - Coconut oil or ghee - Egg (room temperature) - Baking soda - Zest from one lemon - Fresh lemon juice - Maple syrup * - Tapioca flour - Coconut flour
In a food processor or blender, combine the coconut oil or ghee, egg, baking soda, and coconut sugar. Blend for 20-30 seconds until thoroughly mixed.
Add in almond flour and blend until a dough forms. Allow dough to rest in the freezer for about 5 minutes.
Using your hands or a spatula, place dough in the parchment paper-lined 8x8 baking dish and cover the entire bottom of the pan with the dough evenly spread.
Prepare the lemon filling by combining eggs, lemon zest, lemon juice, maple syrup, tapioca flour, and coconut flour in a bowl and mix well.
Remove the shortbread crust from the oven once done, then reduce the oven to 325 F. Pour lemon filling over the shortbread crust and bake in a 325 F oven for 18 - 20 minutes.