Although this recipe does contain some sugar and dairy, it is still a healthy wheat-free dessert option. The zesty lemon citrus hits the spot and the grab-and-go nature of the bars is perfect for an after noon snack or post-dinner dessert.
Wheat-Free Lemon Bars
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| Servings |
| 12 |
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Wheat-Free Lemon Bars
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Ingredients
Crust
- 1/2pound unsalted butterroom temperature; (I use organic butter from grass-fed cows)
- 1/2cup organic sugar
- 2cups almond flour
- 1/4teaspoon sea salt
Filling
- 6 large eggsroom temperature
- 3cups organic sugar
- 2tablespoons lemon zest
- 1cup fresh lemon juice
- 1cup coconut flour
- 2tablespoons confectioners sugarfor dusting
Servings:
Instructions
- Preheat the oven to 350°F. Lightly oil the bottom and sides of a 9x13” pan.
- To make the crust: In a small bowl, combine the butter, ½ cup sugar, almond flour, and salt and mix until smooth. Press the crust mixture into the bottom and slightly up the sides of the pan. Bake for 20 minutes or until the edges are lightly browned. Remove and cool on wire rack for 15-20 minutes.
- To make the filling: In a large bowl, combine eggs, 3 cups sugar, lemon zest, lemon juice, and coconut flour and mix well. Set aside.
- Pour the filling onto the cooled crust and bake for an additional 30 minutes or until set. Let cool on wire rack.
- Dust with confectioners sugar, cut and serve.
