Lemon Bars

Crust:
- 3/4 cup whole wheat flour
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1/4 tsp kosher salt
Filling:
- 6 eggs
- 4 tsp lemon zest
- 1/2 cup lemon juice
- 1/3 cup honey
- 1/4 tsp kosher salt
- 4 tsp coconut flour

Instructions

Crust

Preheat oven to 350

In a large bowl, combine ingredients for the crust and mix until a wet, but firm consistency, like shortbread is formed.

Line an 8x8 ceramic pan with parchment paper.

Press dough into lined pan, making sure to press it out evenly and into the corners.

Bake for 20 minutes or until fragrant and set. Let cool.

Filling

While crust is baking, combine ingredients for filling and beat until a smooth, liquid batter is formed. It will be runny, but don't worry, this is correct!

Pour mixture on top of the cooled crust and bake for 30 minutes. Cool completely then chill.

Top with a shake of powdered sugar, cut and serve!

I used a ceramic baking dish lined with parchment for this recipe. I've found that glass pans tend to burn more easily.

The coconut oil can be swapped out for softened butter if you prefer.

When pressing the crust batter into the pan, make sure to press it all the way out to the edges of the pan and in to the corners.

Nutrition