Description
Delicious lemon curd bars with a sweet almond flour crust.
Ingredients
Scale
- 1 1/2 cups almond flour
- 3 Tablespoons tapioca starch
- 2 Tablespoons honey
- 1/4 cup coconut oil (lightly melted)
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup fresh squeezed lemon juice (about 3 large lemons)
- 1 cup coconut sugar (or date sugar)
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 325 degrees F.
- Line a 9×9″ baking pan with parchment paper.
- Mix the crust ingredients together, then lightly and evenly press into the baking pan.
- Bake the crust for 20 minutes, then set aside.
- Meanwhile, whisk the filling ingredients together.
- Poke holes into the crust, then pour the lemon curd filling over it.
- Bake for another 27-35 minutes, or until the center is set and no longer jiggles.
- Let cool at room temperature for about 2 hours, then place in the refrigerator to chill for 1-2 hours.
- Carefully lift the parchment paper out of the pan, then slice into 12 bars.
- Add a little powdered sugar on top (optional) and enjoy!
Notes
- This recipe can be made ahead of time and stored in the refrigerator.
- Adjust sweetness according to taste using more or less sugar.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 8g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg