The best healthy lemon bars that are gluten free, dairy free and paleo! The delicious shortbread crust is made with a mix of almond & coconut flour, and the light lemon filling is made with just 4 simple ingredients.
For the crust:
1/4 cup melted and cooled butter, vegan butter or melted coconut oil
¼ cup pure maple syrup
¼ teaspoon almond extract
1 1/2 cups packed fine blanched almond flour (do not use almond meal)
2 tablespoons coconut flour
1/4 teaspoon salt
For the filling:
Zest from 1 lemon
2/3 cup freshly squeezed lemon juice (from about 2-4 lemons)
½ cup pure maple syrup
4 large eggs
1 tablespoon coconut flour, sifted (or sub tapioca flour or arrowroot starch)
Powdered sugar (sifted)
Preheat oven to 350 degrees F. Line an 8×8 inch pan with parchment paper. (Do not use a glass pan as it will likely cause the bottom of the crust to burn.)
First make the crust: whisk together the almond flour, coconut flour and salt. Next stir in the butter, pure maple syrup and almond extract. Mix until a dough forms. Press dough evenly into prepared pan with your hands. Bake for 15 minutes.
While your crust bakes, you can make the filling: in a medium bowl, whisk together the lemon zest, lemon juice, pure maple syrup, eggs and sifted coconut flour. You want to whisk really well so that no egg white remain visible.
Once crust is done baking, immediately and slowly pour filling over crust. Do not allow the crust to cool first, this is critical.
Lower your oven temperature to 325 degrees F, place bars immediately in oven and bake the bars for 20-25 minutes or until filling is set and no longer jiggles. Cool completely on a wire rack then refrigerate for at least 4 hours to firm up bars. Once ready to serve, use a sharp knife to cut into 12 bars. I recommend garnishing them with powdered sugar and a little lemon zest before serving. Enjoy!