Lip-Smacking Lemon Bars

lb2 So,I made these lemon bars a few weeks ago, which means obviously there are no bars left for me to eat now.(I was tempted to eat all the bars in one sitting, but it didn’t seem socially acceptable.) So doing this post is torment to me; having to look at all this lemony deliciousness without being able to eat any. But I’ve been stuffing my face with banana bread all day, so that helps! Watch for that recipe later! But first: Make. these. bars.
lb
Crust:
1 1/2 cup Almond Flour
1/2 tsp Celtic Sea Salt (I actually used regular sea salt and it wasn’t bad.)
1 Tbsp honey
1 Tbsp Maple Syrup
2 TBS room temp butter
1 TBP Vanilla Extract

Lemon Filling:
1/2 cup fresh squeezed Lemon Juice (If you want your bars to look creamy like mine you can strain the juice to get pieces out, but you don’t have to.)
3 eggs
2 Tbsp honey
2 Tbsp Maple Syrup
1/4 cup melted butter

Directions:
Heat up that oven to 350. Grease a 9×9 baking dish with butter and dust with almond flour.dry) Mix almond flour and salt, then add in butter, vanilla, honey, and Maple syrup. Mix until you form a nice ball. (just throwing this out there: try not to eat all of the dough. just sayin.) Press you ball of dough evenly into the bottom of your prepared pan. Bake for 10-15 min until golden brown on top. While the crust is baking mix all the lemon filling ingredients either by hand or in a blender.Pour the lemon filling over the baked crust and return the baking dish to the oven for 15-20 minutes until edges and top is slightly golden brown. Be careful not to burn it. If you can stand it, let the bars cool at least a leeatle bit before devouring. Putting them in the fridge helps. They cool faster and they are out of sight so you aren’t tempted to burn your tongue on them! Try not to eat them in one sitting. I dare you.

Note:You can make these dairy free by using coconut oil instead of butter. I’ve never tried it, so I can’t promise anything on the taste. Also it is intentional that I used honey and maple syrup. You can use all honey (or probably all maple syrup too) if you wish, but I recommend using equal of both for a blend of flavor.

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15 responses to “Lip-Smacking Lemon Bars

  1. Made these yesterday, they were deeeelicious! I added two heaped tablespoons of Greek yogurt and used Xylitol in place of the honey/syrup. So good! Thanks 🙂

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  4. i made these tonight, baking as we speak :)i substituted coconut oil for the butter.. one prob i ran into was adding the melted oil to the remaining lemon topping it hardened. i had to put the entire mixing bowl in the microwave to re melt the oil. cant wait to see how they turn out!

    • I hope you are enjoying your bars by now! Perhaps the reason the coconut oil hardened is because the other ingredients were cold; such as the eggs? It might make a difference if everything is at room temperature when you mix it. Thanks for trying them, and for letting me know!

  5. Made these tonight and they look nothing like the photo. I used a 9×9 and they were very flat. Not even 1/4an inch thick. Almost like there wasn’t enough topping. Was the liquid supposed to thicken before pouring on the crust? The directions didn’t say.

    • Hi, Lori! Thanks for trying these! I’m sorry they didn’t turn out for you. The topping was to be liquid,with all the ingredients mixed well just as they were, and not “thickened” at all when you pour it on the crust. I can’t imagine why it was so flat; I am supposing you didn’t miss any ingredients, and had the correct amount of eggs?

  6. i used coconut oil instead of butter and they were delicious i love you still get the tart of the lemon all our family loved them

  7. Great flavour and an east recipe just found that there was way too much butter and that they were very greasy. I will try adjusting for next time.

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