Lemon Bars with Almond Flour Crust
Sweet and tangy lemon filling sweetened with maple syrup, on top of a buttery shortbread crust made with almond flour.
Servings: 9 - 12
Calories: 218kcal
Equipment
Ingredients
Shortbread crust:
- 1 1/2 cup Almond flour packed
- 1/3 cup coconut sugar *
- 1/4 cup coconut oil or ghee melted and cooled
- 1 egg room temperature
- 1/4 tsp baking soda
Lemon Bar Filling
- 3 eggs room temperature
- Zest from one lemon
- 1/2 cup fresh lemon juice about 2 large lemons
- 1/2 cup maple syrup *
- 1 tbsp tapioca flour
- 1 tsp coconut flour
Instructions
- Shortbread Crust
- Preheat oven to 350 F. Line an 8x8 baking dish with parchment paper.
- 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. (You can also use a whisk or your hand for this step)
- 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.
- Bake at 350 F for 15 min.
Lemon Bar Filling- 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.
- Remove from oven, let cool, then refrigerate for at least 2 hours before cutting.
- Sprinkle with powdered sugar* if desired. Enjoy!
Notes
- Add the lemon filling to the shortbread crust while the crust is still warm.
- I recommend using an oven thermometer to avoid the lemon filling crack too much due to the higher temperature.
Nutrition
Serving: 1g | Calories: 218kcal | Carbohydrates: 18g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 65mg | Sodium: 52mg | Fiber: 2g | Sugar: 14g