These lemon bars just might be too pretty to bite into. They are made with a shortbread crust, delectable lemon filling, and topped off with a dusting of powdered sugar. If you always have lemons lying around in your fridge, you need to make these!
Lemon bars are the perfect dessert for the springtime. The bright yellow color will be sure to put a smile on anyone’s face. These bars may seem intimidating to make but I guarantee you they are actually super easy to make! These bars are paleo-friendly and made with fresh lemons adding a subtle zingy taste. The shortbread crust is baked to perfection with a little bit of crispiness.
Ingredients Needed To Make Lemon Bars
Shortbread crust
- Almond Flour- I used almond flour to keep the recipe grain-free and paleo.
- Tapiaco Flour- This flour helps to add crispiness to the crust and adds another texture.
- Coconut Oil- Adds moisture and helps bind the flour together.
- Egg
Lemon filling
- Eggs
- Egg Yolk
- Maple Syrup- Any liquid sweetner of choice will work.
- Lemon Juice- Depending on your preference feel free to add more or less.
- Tapioca flour- This helps bind the filling together. Swap it out for corn starch.
- Lemon Zest
How To Make Lemon Bars
- Preheat the oven to 350°F and grease a 9X9 baking tray.
- Start by making the shortbread crust by grabbing a large mixing bowl and combining all the dry ingredients first.
- Then add in the coconut oil, egg, and vanilla extract.
- Continue to mix. It will be slightly crumbly.
- Transfer the shortbread crust mixture into your greased baking tray. Press the crust mixture firmly into the tray so that it covers the whole bottom.
- Place into the oven for 10 minutes.
- While the shortbread crust is in the oven, make the filling.
- Whisk together the eggs and add in the maple syrup and lemon juice.
- Lastly, add in the lemon zest and flour. Mix until well combined.
- Take the crust out of the oven and pour the filling over.
- Lower the oven temperature to 325F and place it into the oven for 15 min.
- Allow to cool completely before cutting into it.
Lemon Bars
These lemon bars just might be too pretty to bite into. They are made with a shortbread crust, delectable lemon filling, and topped off with a dusting of powdered sugar. If you always have lemons lying around in your fridge, you need to make these!
Ingredients
Shortbread Crust
- 1 ½ cups almond flour
- ¼ cup tapioca flour
- ¼ cup coconut oil
- 1 egg
- 1 tsp vanilla
Lemon Filling
- 4 eggs
- 1 egg yolk
- ½ cup maple syrup
- ⅓ cup lemon juice
- 1 tbsp tapioca flour
- zest of 1 lemon
Instructions
- Preheat the oven to 350°F and grease a 9X9 baking tray.
- Start by making the shortbread crust by grabbing a large mixing bowl and combining all the dry ingredients first.
- Then add in the coconut oil, egg, and vanilla extract.
- Continue to mix. It will be slightly crumbly.
- Transfer the shortbread crust mixture into your greased baking tray. Press the crust mixture firmly into the tray so that it covers the whole bottom.
- Place into the oven for 10 minutes.
- While the shortbread crust is in the oven, make the filling.
- Whisk together the eggs and add in the maple syrup and lemon juice.
- Lastly, add in the lemon zest and flour. Mix until well combined.
- Take the crust out of the oven and pour the filling over.
- Lower the oven temperature to 325F and place it into the oven for 15 min.
- Allow to cool completely before cutting into it.
