Lemon Bars (original recipe)

 

My take on lemon bars. The shortbread tastes amazing and the lemon is 👌. Sweetened only with maple syrup and honey. 

 

Heather's Original Recipe

INGREDIENTS

Crust 

• 2 C Almond Flour
• 1/2 C Arrowroot Flour
• 1/2 tsp Salt
• 1/4 C Melted Refined Coconut Oil (flavorless)
• 1/4 C Maple Syrup
• 1 tsp Vanilla Extract

Lemon Filling

• 3 large eggs
• 1/3 cup lemon juice
• 1 teas lemon extract
• 1/4 cup maple syrup
• 1/4 cup honey
• 2 tbl Arrowroot flour
• 1/2 tsp baking powder
• 1/4 tsp salt

DIRECTIONS 

1. Preheat the oven to 350 degrees
2. Mix all the crust ingredients together 
3. Put in a small pie tin or square baking pan
4. Cook for 12-16 minutes (you'll know its done when it starts to turn a golden color)
5. While your crust is cooking, mix all the lemon filling ingredients together
6. Remove crust from the oven when finished and add your filling to the hot crust
7. Turn down the oven to 325 and cook crust and filling for another 15-18 minutes (or until the filling has set in the center)

CHEF'S NOTES

• This recipe produces a ratio of 1/3 filling to 2/3 crust. I love this ratio as the excess shortbread tones down some of the more sour lemon notes. However, you can also roll your shortbread dough out thinner in the baking pan (or use less of the dough) to create less crust. The recipe above already accounts for some additional filling. If you go this route, do make sure to keep an eye on your crust as it'll likely cook faster.