These healthy lemon bars have a rich and buttery shortbread crust made with almond flour, and a luscious lemon filling sweetened with maple syrup. They’re delicious, thick, and perfectly tangy.
1 cup blanched almond flour
⅓ cup coconut flour
¼ cup tapioca flour
¼ teaspoon fine sea salt
¼ cup maple syrup
5 tablespoons ghee, room temperature
1 teaspoon vanilla extract
4 large eggs
⅔ cup freshly squeezed lemon juice, about 4 large lemons
½ cup maple syrup
1 tablespoon lemon zest (zest of 1 lemon)
2 tablespoons tapioca flour
Organic powdered sugar (optional for topping)
Prep the lemons: Zest 1 lemon to make 1 tablespoon lemon zest. Set aside. Squeeze the 4 lemons into a pourable liquid measuring cup to make the lemon juice.
Make the crust: Preheat the oven to 350°F. Line a 8×8 inch baking pan with parchment paper. In a medium bowl, whisk together the almond flour, tapioca flour, coconut flour, and sea salt. Add the maple syrup, ghee, and vanilla to the bowl, and fold everything together until a dough forms. Press the crust into the bottom of the prepared pan and bake for 12 minutes.
Make the filling: Add the eggs, lemon juice, maple syrup, and lemon zest to a large bowl and whisk well by hand. Don’t use a mixer for this, as whisking by hand is the best way to fully incorporate the eggs. Whisk quickly until you don’t see any egg white remaining. Add the tapioca flour and whisk until there are no clumps. Once the crust has finished baking, remove it from the oven. Immediately add the filling. Do not allow the crust to cool.
Bake: Lower the temperature to 325°F and return the bars to the oven to bake for 20-22 minutes, or until the filling is set. A little jiggle in the center is just right!
Chill: Allow the bars to cool completely, then transfer the pan to the refrigerator for 3-4 hours to let the bars set. Before serving, cut into twelve squares and sprinkle the bars with powdered sugar. Enjoy!
Whisk the filling by hand! You can whisk by hand much faster, which will help incorporate the eggs evenly.
If you use organic powdered sugar as a garnish, sift it overtop just before serving.
Make sure to let the bars cool completely before putting in the refrigerator.
These will work in a 9×9 baking pan. The bars will just be thinner.