Description
These Healthy Lemon Bars offer a guilt-free twist on a classic dessert, using natural sweeteners like maple syrup and gluten-free flours such as coconut and tapioca flour. They combine a tender, lightly sweetened crust with a bright, tangy lemon filling for a refreshing treat perfect for any occasion. This recipe is gluten-free and uses wholesome ingredients, making it a delicious yet nourishing dessert option.
Ingredients
Scale
Crust Ingredients
- 1/4 cup maple syrup
- 1/3 cup ghee, melted and cooled
- 1 large egg
- 2/3 cup Bob’s Red Mill Coconut Flour
- 1/4 cup Bob’s Red Mill Tapioca Flour
- ½ teaspoon lemon zest (zest of about 1/2 lemon)
- 2 teaspoons vanilla extract
Filling Ingredients
- 1/2 cup lemon juice, freshly squeezed (about 4-5 lemons depending on size)
- 1 1/2 tablespoons lemon zest (about zest of 2 lemons)
- 1/3 cup maple syrup
- 4 large eggs
- 2 tablespoons tapioca flour
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit (177 degrees Celsius) to prepare for baking the crust.
- Mix Wet Ingredients for Crust: In a large mixing bowl, combine the maple syrup, cooled melted ghee, vanilla extract, and one large egg. Ensure the ghee is not hot to prevent scrambling the egg.
- Combine Dry Ingredients for Crust: In a separate bowl, whisk together the coconut flour, tapioca flour, and ½ teaspoon lemon zest. Gradually add the wet mixture to the dry ingredients, stirring with a fork until a dough-like consistency forms as the coconut flour absorbs the liquid.
- Prepare the Crust: Press the dough evenly into an 8×8-inch baking pan lined with parchment paper or sprayed with cooking spray. Lightly prick the top of the dough a few times with a fork without piercing through.
- Bake the Crust: Bake for 8-10 minutes at 350 degrees Fahrenheit until just set and slightly golden at the edges. If the dough puffs up, gently deflate it by pricking with a fork.
- Prepare the Filling: While the crust is baking, whisk together 4 large eggs, 1 1/2 tablespoons lemon zest, 1/3 cup maple syrup, 1/2 cup freshly squeezed lemon juice, and 2 tablespoons tapioca flour in a bowl until the mixture is completely smooth.
- Add Filling to Crust: Remove the crust from the oven and immediately pour the lemon filling evenly over it without allowing the crust to cool.
- Bake the Filled Bars: Lower the oven temperature to 325 degrees Fahrenheit (163 degrees Celsius) and bake the filled pan for 14-16 minutes. Watch closely to ensure the bars just set, avoiding overbaking which can cause cracking.
- Cool and Chill: Remove the lemon bars from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 90 minutes to fully set before slicing.
- Serve: Cut into 9 squares and serve chilled. Optionally, top with whipped topping or a dusting of powdered sugar for a classic finish.
Notes
- Use fresh lemon juice and zest for the best flavor impact.
- Ensure ghee is cooled before mixing with egg to avoid scrambling.
- Press the crust dough firmly and evenly for uniform baking.
- Do not overbake the lemon filling to prevent cracks.
- Refrigeration is key to allow bars to set properly and enhance texture.
- This recipe is gluten-free and suitable for those avoiding grains.
