Description
A simple recipe for tart and sweet lemon bars made with almond flour, suitable for gluten-free and paleo diets.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup fresh lemon juice
- Zest of 1 lemon
- 1/2 cup maple syrup
- 1 tablespoon arrowroot starch or tapioca flour
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- Prepare the crust: In a medium bowl, combine the almond flour, melted coconut oil, 1/4 cup maple syrup, and salt. Mix until a crumbly dough forms.
- Press the dough evenly into the bottom of the prepared pan. Bake the crust for 10 to 12 minutes, until lightly golden. Remove from the oven.
- Prepare the filling: In a separate bowl, whisk together the eggs, lemon juice, lemon zest, 1/2 cup maple syrup, and arrowroot starch until smooth.
- Pour the lemon filling evenly over the warm crust.
- Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is set and no longer liquid in the center.
- Let the bars cool completely at room temperature, then chill in the refrigerator for at least 2 hours before slicing.
Notes
- For easier removal, lift the bars out of the pan using the parchment paper overhang.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14
- Sodium: 45
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 4
- Cholesterol: 40
Keywords: lemon bars, gluten free, paleo, almond flour, healthy dessert, paleo baking