Tangy Lemon Bars
 
 
Tangy Lemon bars that are grain free and honey/ stevia sweetened. A great dessert that is even better right out of the refrigerator.
Author:
Recipe type: Dessert
Ingredients
  • CRUST
  • 1¼ cup almond flour
  • ¼ cup coconut flour
  • ½ teaspoon Stevita stevia
  • ½ teaspoon salt
  • 3 Tablespoons grass-fed organic butter, melted
  • 2 teaspoon vanilla extract
  • TOPPING
  • ½ cup lemon juice, fresh squeezed from organic lemons
  • 3 eggs
  • 3 Tablespoons raw honey
  • 1 teaspoon Stevita stevia
  • 1 teaspoon vanilla extract
  • ⅓ cup butter, melted
Instructions
  1. Preheat oven to 350 degrees and butter an 8 inch baking dish
  2. CRUST
  3. To make the crust, mix the almond flour, coconut flour, stevia and salt. Pour the melted butter into the bowl and combine. I used clean hands because that always works the best. Once mixed, add the vanilla and combine again with your hands
  4. Press the dough (once again with your hands) into the pan so it is pressed even
  5. Put in the oven for 17-20 minutes until the crust is starting to turn golden
  6. TOPPING
  7. While the crust is baking, make the topping
  8. In a medium bowl add the lemon juice, eggs, honey, stevia and vanilla and mix together well with a hand mixer. You want to mix very well and completely beat the eggs. You don't want scrambled eggs as the topping to your lemon bars. Slowly add the melted butter into the bowl while mixing. You want to do this slowly because if your butter is still warm you don't want to bake the eggs.
  9. Bake in the oven for 15-20 minutes until the topping is set and turning a golden brown.
  10. Let cool on the counter and then refrigerate. Serve cold, there's something better about a cool lemon bar vs a warm one!
Recipe by Meghan Birt at https://meghanbirt.com/2013/06/tangy-lemon-bars/