Recipe- Perfect Balance Of Sweet And Tangy Lemon Bars

These lemon bars have a gluten-free shortbread-like crust and a bright, luscious filling that’s the perfect balance of sweet and tangy! When spring is in the air, you must make these fresh lemon bars. In fact, I’d say it’s almost a requirement to acknowledge sunnier days with these slightly sweet, slightly tangy lemon bars.

Yes, they’re gluten-free, dairy-free, and paleo friendly, but I can assure you that if you don’t mention that little detail to anyone, they’ll never know. Because these healthier lemon bars taste just as good as their classic counterpart!

Ingredients

Crust

⅓ cup coconut oil
¼ cup honey or maple syrup
1 teaspoon vanilla extract
1 ½ cups almond flour
⅓ cup coconut flour
¼ teaspoon salt

Filling

4 large eggs, room temperature
½ cup honey or maple syrup
½ cup lemon juice, from 3-4 large lemons
zest from one lemon, about 1 tablespoon of zest
3 tablespoons tapioca flour

Method

* Preheat the oven to 350F/177C. To make the crust, whisk together the coconut oil, honey, and vanilla extract in a large bowl.

* Add the almond flour, coconut flour, and salt. Stir together or use your hands to mix everything together, until you have a crumbly dough.

* Pour the dough into an 8×8-inch baking pan lined with parchment paper. Use your hands to press the dough flat in the pan. Make sure it's pressed down very firmly.

* Bake the base crust for 13-15 minutes in the oven, or until lightly golden on top and slightly darker around the edges, then remove.

* The order of whisking the filling is important. Whisk the eggs and honey together in a bowl until smooth. Add the lemon juice and lemon zest and whisk again. Then add the tapioca flour and whisk again, until smooth, and no flour clumps remain.