When life gives you lemons, make lemon bars. With a rich shortbread crust and a bright, citrusy filling, who needs lemonade?
The perfect balance of sweet and tangy with zesty spring colors, these slices of sunshine may just have you rethinking chocolate.
We use pure monk fruit instead of sugar, nuts instead of wheat, and add a burst of brilliance with turmeric. And just like that, the classic bar gets a boost. Easy-Peasy Lemon Squeezy.
Bredesen Protocol Approved
Plant Paradox Approved
1 1/2 c Almond Flour
4 Tbs Coconut Oil or Ghee, Softened
1/2 tsp Pure Monk Fruit
1 tsp Vanilla Extract
1/4 tsp Sea Salt
Zest of 1 Lemon
1/2 c Lemon Juice
3 Tbs Almond Flour
1 Tbs Psyllium Husk
1/3 tsp Monk Fruit
1/8 tsp Turmeric Powder
Preheat oven to 350ºF. Grease or line an 8 x 8” pan with parchment paper.
Combine all the crust ingredients together in a food processor or a large bowl. Process or mix manually until a dough forms.
Using your hands, form one large ball with the dough. Transfer the ball into the center of your prepared pan.
Flatten the ball with your hands to cover the surface area of the pan. Using a roller or spatula, even out the thickness of the crust throughout.
Bake for 10-12 minutes, until edges begin to golden.
While your crust is in the oven, prepare your filling: whisk the eggs in a large bowl. Add the remaining filling ingredients and whisk again, until the mixture is consistent and smooth.
After you remove the crust from the oven, pour the filling on top of the crust. Do not let the crust cool before adding the layer of filling on top.
Place back in the oven and bake for an additional 20 minutes.
Remove from the oven and let sit for 10-20 minutes. Then, transfer to the fridge for at least 2 hours to let the custard set.
Optional: Dust your lemon bars with sifted coconut flour or shredded coconut flakes to achieve that powdered sugar look.
Cool completely before cutting to ensure that the crust is sturdy enough to serve.