Description
These gluten-free lemon bars feature a tender almond flour crust topped with a bright, tangy lemon filling for a refreshing dessert.
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup maple syrup
- 2 tablespoons coconut flour
- 1/4 teaspoon turmeric (optional, for color)
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch baking pan with parchment paper.
- In a bowl, mix almond flour, coconut flour, maple syrup, melted coconut oil, and salt until combined.
- Press the mixture evenly into the prepared pan to form the crust.
- Bake the crust for 10–12 minutes until lightly golden, then remove and let cool slightly.
- In another bowl, whisk together eggs, lemon juice, lemon zest, maple syrup, coconut flour, and turmeric until smooth.
- Pour the filling over the warm crust and return to the oven.
- Bake for 18–22 minutes until the center is set.
- Cool completely, then refrigerate for at least 2 hours before slicing into bars.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- Dust with powdered sugar or coconut flour before serving if desired.
- For a sweeter version, increase maple syrup slightly.
- Ensure bars are fully chilled before slicing for clean edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
