When we're healthy, we're happy.
When we're healthy, we're happy.
Lemon Squares
Prep Notes
9 x 9-inch square pan
Electric mixer
Food processor
Lemon reamer
Lemon zester
Parchment paper
Strainer
Cooking Time
20 minutes for crust; 25 minutes for lemon bars
Yields
16 lemon squares
Ingredients
For Crust:
1 1/2 cups blanched almond flour
Heaping 1/4 cup coconut flour
1/4 cup finely ground coconut sugar*
4 - 6 tbsps unsalted butter, cold and cut into bits
8 - 10 fresh raspberries (optional)
For Filling:
3/4 cup lemon juice**
2 tbsps lemon zest**
1/3 cup plus 3 tbsps honey***
4 large eggs
1/3 cup coconut flour
3/4 tsp baking powder
Directions
For Crust:
1. Pre-heat oven to 350 degrees F. Line a 9 x 9-inch square pan with parchment paper and set it aside.
2. Optional: Quarter the raspberries and set aside.
3. Put almond flour, coconut flour, and coconut sugar into the bowl of a food processor fitted with a blade. Pulse a few times until combined.
4. Add 4 tablespoons of the cold butter into the mixture and process until combined. If too dry, add more butter not to exceed 6 tablespoons and mix until the dough forms a ball as it spins. Transfer dough to prepared pan. At this point, you can add the raspberries.
5. Press dough (and optional raspberries) into prepared square pan smoothing it so that it is even and reaches each corner and wall of the pan. Bake in hot oven until brown, 15 - 20 minutes.
5. Remove pan from oven and cool completely on wire rack. Prepare filling.
For Filling:
1. In bowl of electric mixer, at low speed, using whisk attachment, beat together lemon zest, honey, and eggs.
2. Slowly add coconut flour with baking soda. Beat until completely blended.
3. Add lemon juice and beat until completely blended.
4. Pour filling over the baked crust. Bake in hot oven until filling is firm when lightly touched in center, approximately 25 minutes.
5. Remove pan from oven and cool completely on wire rack, then transfer to refrigerator to set overnight or at least 6 hours.
6. Cut into squares to serve. Refrigerate any leftovers.
Notes
* You can use a food processor to grind the coconut sugar.
**Zest the lemon then squeeze the juice out. Strain the juice to ensure that seeds are not added to the recipe. You can freeze the zest and the juice separately until ready to use.
*** If the honey is solid, put the jar in a bowl of hot water to soften, and/or put honey in a saucepan to melt and soften until ready to mix into filling batter.