Description
These healthy lemon bars feature a zesty lemon filling atop a delicious almond flour crust, striking the perfect balance of sweet and tangy. Easy to make, they are a delightful treat for any occasion!
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons honey or maple syrup
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1/4 cup honey or maple syrup
- 1 tablespoon lemon zest
- 1/4 teaspoon baking powder
- Powdered sugar (optional, for dusting)
Instructions
- In a medium mixing bowl, combine almond flour, melted coconut oil, honey (or maple syrup), and salt. Mix until crumbly.
- Press the mixture firmly into the bottom of an 8×8 inch baking dish, spreading it evenly across the bottom and slightly up the sides.
- Preheat your oven to 350°F (175°C). Chill the crust in the refrigerator for 10-15 minutes.
- Bake the crust for 10-12 minutes, or until lightly golden. Let it cool slightly.
- In a large mixing bowl, whisk the eggs until well beaten.
- Add fresh lemon juice and honey (or maple syrup) to the eggs, whisking until smooth.
- Stir in lemon zest and baking powder, mixing until creamy and lump-free.
- Pour the lemon filling over the cooled crust, spreading it evenly.
- Bake for an additional 20-25 minutes, or until the filling is set and firm to the touch.
- Let the lemon bars cool in the pan for about 30 minutes, then refrigerate for at least 2 hours to firm up.
- Cut the chilled lemon bars into squares or rectangles.
- Dust with powdered sugar if desired, and serve chilled or at room temperature.
Notes
- For a more intense lemon flavor, you can increase the amount of lemon zest.
- These lemon bars can be stored in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes