- 1 1/2 cups blanched almond flour
- 2 tablespoons honey or maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 whole organic lemon, washed
- 3 tablespoons honey or maple syrup
- 1/3 cup freshly squeezed lemon juice (approx 2 additional lemons)
- 4 large farm fresh brown eggs, at room temperature
- 4 teaspoons arrowroot starch (tapioca starch or corn starch would also work)
- 1/4 teaspoon salt
- 3 tablespoons coconut oil, melted (make sure it isn’t too hot when you add it in, you don’t want it to cook the eggs)
Unsweetened shredded coconut for topping or the traditional powdered sugar works, too.
Preheat the oven to 350º F. Line an 8-inch square pan with two pieces of parchment paper, one going in each direction.
In a medium bowl, mix all of the crust ingredients together. You may want to get your hands in there to really get it mixed together well. This will be a thick crumbly crust that you will need press onto bottom of pan. Make sure it is even and gets into the corners.
Place in oven to pre-bake the crust. Bake for 15-20 minutes or until lightly golden brown. Remove from oven.
While the crust is baking, cut the whole lemon in half, remove the seeds, and cut the lemon into chunks. Put the chunks of lemon in a food processor or blender along with the honey and additional lemon juice, and let it run until the lemon is completely broken up.
Add the eggs, arrowroot powder, salt, and melted coconut oil and blend until almost smooth. (A few tiny bits of lemon pieces are ok and totally encouraged.)
Once the crust comes out of the oven, lower the temperature of the oven to 300ºF. Pour the lemon topping over the hot crust and bake for 25 minutes or just until the filling is no longer jiggling and is barely set.
Remove the bars from the oven and let them cool completely. Once totally cool, carefully lift out the bars out grasping the parchment paper. Cut the bars into squares or rectangles. I like to cut into 16 smaller sized squares. They last longer that way. Add shredded coconut or sift powdered sugar over the top just before serving, if desired.
These bars will keep covered or in an airtight container at room temperature up to three days. The crust will definitely get soggy as they sit, however. You can also freeze the lemon bars for up to one month, letting them come to room temperature before serving.