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Gluten-Free Lemon Bars

GF/V
Prep Time: 15 minutes
Cook Time: 10 mins + 30 mins + 4 hours set time
Makes: 12 Bars

 

Calling all lemon fans! In our new place we have the total delight of have some lemon trees and as a foodie this is such a treat. Ray and I love popping up the drive to pick lemons together...he is also a good height for getting those low ones begging to come off the branches too. 

These lemon bars are a delicious, healthy way to use up lemons - they do really taste different with lemons from a tree. The filling is quite delicate so as a heads up I would say this recipe has a medium difficulty level...having got distracted from the oven more than once though (hello mum life) I can confidently say these will stay taste delicious even if that filling is a little over done! 

As the bars are also quite soft, I feel these bode well for a dessert and will not travel well. If you are at home though I think these would hit the spot for some cravings or just getting in some goodness when feeling a little under the weather. These would even be good for those with morning sickness and if you are expecting or planning to conceive my last blog might be a helpful read too. 

As for this gluten-free yumminess....recipe below for you! 

 

 

Base:
1 ½ cups almond flour (not meal)
2 tb coconut flour
¼ cup butter, melted
¼ cup maple syrup
¼ tsp salt
¼ tsp vanilla extract
 
Filling:
4 eggs
Zest from 1 lemon
2/3 cup squeezed lemon juice (about 6-8 lemons)
½ cup maple syrup
½ cup almond flour
1 tsp baking powder
 
To Top:
Icing sugar and/or lemon zest (optional)

 

 

Method: 

Preheat the oven to 180 degrees. Grease and line an 8 x 8 inch square tin. I personally like to use one with a removable base – just put on an extra tray in case in the oven when baking the filling.

Preparing the base filling by mixing all ingredients into a bowl. Press into the base of the tin. I would use your hands for this as the mixture is just a little sticky and press down the sides with the back of the spoon.

Bake the base for about 10 minutes. As this will get baked again keep a little blonde. Place in the fridge to cool before pouring the filling in.

Meanwhile prepare the filling ingredients. Break eggs into a large bowl and whisk well. Add in the other ingredients and whisk again well. Pour onto the cooled based and bake in the oven for about 30 minutes.

Take care to check towards the end a few times. You do not want to cook the filling all the way through just until it no longer jiggles. Let to cool and then finish setting in the fridge for approximately four hours.

When you are ready to serve, cut with a sharp knife and dust with icing sugar and/or lemon zest (I like them just as they are, but the icing sugar can also cover the odd crack in the top!).

If you do have any left over, you can slice and store with baking paper in between bars in the fridge for 3-4 days or freezer.

For more healthy desserts and treats check out my Fruit Spread Cookbook a full cookbook using my must-have fruit spread aka 'healthy jam'.

x Dr Julie 

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