Prep Time: 10-15 min | Cook Time: 35-40 min | Yield: 12 lemon bars
1.5 cup almond flour
3 tbsp room temperature ghee
2 tbsp maple syrup
1 tsp vanilla extract
Pinch of sea salt
4 organic cage-free eggs
Zest of two lemons or ~2 tbsp lemon zest
1/2 cup organic honey
1/2 cup organic lemon juice
2 tsp coconut flour
Preheat oven to 350ºF.
Make your crust first. Mix the almond flour, ghee, maple syrup, vanilla extract, and sea salt together until well combined, then pat down to make an even layer in a baking dish lined with parchment paper. I used a 9x9" baking dish.
Bake for 15 minutes or until it turns golden brown. Once the crust is finished, set aside and let cool.
As the crust is baking, whisk together the eggs, lemon zest, honey, lemon juice, and coconut flour to make the filling.
Pour the filling over the crust and bake for 20-25 minutes or until fully cooked through.
Remove from oven, let fully cool (refrigerated for an hour or so is best!), sprinkle on some organic powdered sugar (optional), cut into squares and enjoy!