Grain-Free Lemon Bars
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!
Equipment
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 11x7-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.
