Gluten-Free Lemon Bars

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This is the last of ALL the lemon recipes I made about a month ago! And it may be favorite.

I don’t know what got me on the kick, for some reason, I really wanted to make some lemons bars, which is weird that these started it all, but I’m posting it last.

Also I have to say, I put them in the freezer, and they were better from the freezer than they were fresh. Weird, but I find with a lot of my gluten-free baking, I like it from the freezer over fresh.

If I were to do this again the only thing I would do is even up the proportions. I have a silicone mold for 6 bars and that was what I was determined to make. However, that means I put a lot of crust dough in each one. So if I were to do this again, I would make 8-10 bars and double the filling recipe to put more in each one.

Lemon Bars

Crust:

  • 1 cup grass-fed butter
  • 1/2 cup coconut sugar
  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 tsp salt

Filling (I’ve already doubled it here for you)

  • 8 eggs
  • 1 1/2 cup honey
  • 1/2 cup tapioca flour
  • 1 1/3 cup lemon juice

How to Make it Happen: 

Preheat oven to 350.

Beat the butter for the crust until it’s lighter in color and soft. Add in the coconut sugar. Scrap the sides. Turn down the mixer and gradually add in the flour mix and salt. Keep mixing until it is smooth and completely combined. Press into either a mold or a rectangular pan. Bake the crust for about 15 minutes until golden. Cool completely before filing.

Whisk all of the filling ingredients together thoroughly. Pour over the crust. Bake it all for 30 minutes. Cool completely. Dust with a little tapioca flour. Slice it up and enjoy!!

 

 

 

 

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