Delicious & Award-Winning Grain-Free Lemon Bars

Back in high school, my friend Alisha’s mom made THE BEST lemon bars on the planet! Completely binge-worthy! She would lure me over to her house with them. If you are familiar with anything Minnesotan, then you know we LOVE us some dessert bars!

Over the years, I changed up my way of eating, and my exclusions would not allow for the traditional lemon bars. But, that didn’t stop me! I came up with my own version of Grain-Free Lemon Bars that are just as tasty as the original recipe!

But before I get to the recipe, check out this gem. A picture of me enjoying the lemon bars with my friend Alisha. I was about 17 here, and clearly had a great fashion sense! 

Grain-Free Lemon Bars

Kate

These Grain-Free Lemon Bars are just as tasty as the original recipe. Tangy, sweet, and refreshing… try not to eat the whole batch at once!

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Course Desserts

Cuisine Gluten-Free, Grain-Free

Equipment

• Food Processor
• Kerrygold Pure Irish Butter
• Fine Ground Celtic Sea Salt
• Powdered Sugar
• Organic Cane Sugar
• Cassava Flour

Ingredients

  

• Crust:
• 1 cup cassava flour
• ¼ cup organic cane sugar
• ¼ cup organic powdered sugar
• 1 tsp lemon zest
• ¼ tsp sea salt
• 8 Tbsp chilled butter cut into pieces
• Filling:
• 4 large pastured eggs
• 1 large pastured egg yolk
• 1 cup organic cane sugar
• 2 Tbsp powdered sugar
• 2 Tbsp lemon zest
• ½ cup fresh squeezed lemon juice
• ¼ tsp sea salt
• ¼ cup cassava flour
• 10 drops lemon vitality essential oil

Instructions

 

• 1. Heat to 325°F.
• 2. Grease an 11×7-inch baking glass dish with butter. Line the dish with a parchment paper sling, leaving an overhang of about 2 inches on each long side.
• 
• 3. Combine the flour, cane sugar, powdered sugar, zest, and salt in the bowl of a food processor fitted with the blade attachment and pulse to combine.
• 
• 4. Add the butter and pulse until it looks like coarse crumbs.
• 
• 5. Press the crust into the greased pan and chill in the refrigerator for 15 minutes.
• 
• 
• 6. Par bake the crust until light golden-brown, 25 to 30 minutes.
• 7. In a separate bowl, whisk the whole eggs, egg yolk, cane sugar, powdered sugar, zest, salt, lemon juice, cassava flour, and lemon essential oil.
• 
• 
• 8. Remove the parbaked crust from the oven and pour the lemon filling onto the warm crust.
• 
• 9. Return the pan to the oven and bake until light brown around the edges, about 15 to 20 minutes.
• 
• 10. Cool completely on a wire rack before cutting.
• 11. Remove the lemon bars from the pan using the parchment sling.
• 12. Use a fine-mesh strainer to generously dust the bars with powdered sugar.
• 
• 13. Store your grain-free lemon bars in a sealed container in the fridge; they will last up to one week.
• 

Keyword Grain-Free Lemon Bars

My kids LOVE them!!!

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

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