Gluten-Free Lemon Bars
Gluten-Free Lemon Bars
Lemon bars are the perfect sweet and tart treat for the warmer months. They’re comforting, yet light and for us, bring back memories of summer BBQ’s and potlucks. Plus, lemon bars always seem to be a hit. We can’t think of anyone who would turn one down! (But we still love you if you would.)
Conventional lemon bars are full of refined sugar and typically, white flour. When we’re working on creating healthier versions of the classics, we like to make easy and enjoyable swaps. So, we’re using raw honey to sweeten these bars and a combination of oat flour and almond flour for that yummy, decadent crust.
Our recipe calls for grass-fed butter (yes, the real deal!), but if you are avoiding dairy, you can use virgin coconut oil, which has a more mild flavor than a refined version. Just make sure it’s softened and not solid!
We hope you love these as much as we do!
Ingredients:
For the crust:
½ cup oat flour (gf, if needed)
½ cup almond flour
6 tablespoons coconut sugar
Zest of 1 lemon
Pinch of sea salt
6 tablespoons grass-fed butter, softened
For the filling:
4 pasture-raised eggs
1 cup raw, local honey
¼ cup arrowroot powder
½ cup fresh lemon juice (from about 4 lemons)
1 teaspoon pure vanilla extract
Zet of 1 lemon
Instructions:
Preheat the oven to 350 degrees F. Line an 8x8 glass baking dish with parchment paper, allowing the edges to overhang for easier removal.
In a mixing bowl, combine the oat and almond flour, coconut sugar, salt, and lemon zest. Gently mix until combined. Using a hand mixer, add the butter and mix until the dough is crumbly. Next, use your hands to combine the rest, kneading the dough until it comes together in a ball. (If you don’t have a hand mixer, you can also do this in the food processor, adding a little butter at a time).
Press the dough into the prepared baking dish, making an even layer. (Be patient with this! It takes some time). Pat the dough down with your fingers, then bake for about 5 minutes, so the dough is set. Remove from the oven and allow to cool slightly while you start the filling.
Make the filling. In a separate bowl, combine the eggs, honey, arrowroot powder, lemon juice, and vanilla extract. Stir really well until combined and you no longer see any pieces of egg. (This is important!) Next, add in the lemon zest and stir. Pour mixture over the par-baked crust. Return to the oven and bake for 30 minutes.
Remove the baking dish and allow bars to cool for 20 minutes in the pan. Very gently lift up the parchment paper and transfer to a cutting board. Cut into about 16 squares, then refrigerate for at least 1-2 hours before serving.
Leftovers can be stored in the fridge for up to 7 days.
Enjoy!! 🍋
