I picked over two pounds of Meyer lemons last week which could only mean one thing, I needed recipe for lemon bars!
I prefer a more tart, than sweet, filling. I also love a buttery crust. Usually lemon bars are to sweet for me, so if you like them sweeter, use less lemon juice 🙂
After reading the comments of Against All Grain’s version, I decided not to use her recipe because the crust was made with coconut flour. I like coconut flour but felt it would end up being to dense for my taste. I did like that her filling used more lemon juice, so I ended up using more than Paleo Cupboard recommended.
My first batch didn’t even last 24 hours, so be prepared to quickly make a second batch!
Makes 9-12 bars Prep time: 30 minutes Cook time: 15 – 20 minutes
- 1/2 cup almond or sunflower seed flour
- 1/2 cup white rice flour (if you are grain free, use another 1/2 cup of almond or sunflower seed flour)
- 1/2 cup arrowroot flour or 1/4 cup flour tapioca
- 3 TBSP of raw honey
- 4 TBSP of butter or coconut oil, melted (if you like buttery crust use butter!)
- 5 eggs
- 1/2 cup of raw honey
- 3/4 cup lemon juice, about 10-12 small, Meyer lemons
- 1 TBSP tapioca or 2 TBSP arrowroot
Preheat oven to 350F.
Make the crust first.
Mix together all flours, honey, and melted butter or coconut oil, in a medium sized bowl. Press into the bottom of a 8×8 glass baking pan with your fingers.
Bake for 15 minutes or until light golden brown. Remove from oven and set aside.
While the crust is cooking, make the filling.
Whisk the eggs in a medium sized bowl. Mix the lemon juice and flour together in a small bowl until fully combined, and then whisk in with the eggs. Whisk in the honey and pour the mixture over the crust.
Place in the oven and bake for 15-20 minutes or until just set. I found 15 minutes was perfect, any longer and the filling cracked! The bars continue to firm as they cool.
Remove from the oven and allow to cool completely, refrigerate until ready to slice and serve.