Creamy, flaky bars packed with bright lemon flavor. These bars are great served warm, at room temperature, or even chilled.
Yields: 9 lemon bars
Crust
1½ c. blanched almond flour
6 T. tapioca starch
1 t. lemon, zest (reserve juice for glaze)
¼ t. sea salt
¼ c. grass-fed butter, cold and cubed to 1”
1 T. raw honey
Directions:
Preheat oven to 325F (165°C).
Combine almond flour, tapioca starch, lemon zest, and sea salt in the bowl of a food processor. Pulse to combine. Add cold butter cubes and raw honey and pulse again (lightly) until crust just barely comes together. It will be crumbly. Press into an 8x8” baking pan. Bake for 20 minutes, or until golden. Remove and let cool.
Lemon Filling
3 pastured eggs
1/3 c (35°F). raw honey
1 lemon, juice & zest
1 t. vanilla extract
½ c. blanched almond flour
1 T. tapioca starch
¼ t. sea salt
Directions:
Leave oven heated at 325F (165°C).
Combine eggs, honey, lemon juice and zest, and vanilla extract in the same food processor bowl previously used for the crust. Process until combined and pale yellow, about 60 seconds. Add almond flour, tapioca starch, and sea salt. Process again to combine, about 30 seconds. Scrape down sides and process another 30 seconds. Pour into cooled crust and bake 25-30 minutes, or until center is set.
Lemon Cream Glaze
1 T. raw honey
2 T. grass-fed butter or virgin coconut oil
1 lemon, juiced
¼ c. organic coconut butter
Directions:
Combine ingredients in a small saucepan over medium-low heat. Cook until everything is melted and smooth, whisking frequently. Remove from heat and pour onto cooked filling. To set the glaze (if desired), refrigerate 30 minutes before serving. Best stored at room temperature in a sealed container.
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Creamy lemon bars pair a flaky almond-flour crust with a bright, custardy lemon filling and a silky lemon cream glaze. They are just as good warm from the pan, at room temperature, or chilled straight from the fridge. One food processor bowl handles both crust and filling.
Pro Tips
- Pulse the crust only until it barely comes together - it should look crumbly in the pan and press in like wet sand; extra pulses make it tough.
- Bake the filling until just set in the center; a slight wobble finishes on the counter and keeps the texture creamy.
- Pour the glaze over the hot filling so it settles into a thin, even coat that sets glossy after 30 minutes in the fridge.
- Use the un-rinsed processor bowl for the filling - the crust residue is negligible and you skip a sink full of dishes.
Frequently Asked Questions
Can I make these lemon bars ahead?
Yes - they keep 3 days covered at room temperature, and chilling overnight firms the glaze and makes clean cuts much easier.
Can I freeze creamy lemon bars?
Freeze the bars unglazed for up to 2 months. Thaw them first and add the glaze fresh so it does not weep.
Why is my crust crumbly instead of flaky?
Almond-tapioca dough needs the cold butter worked in minimally. If it will not hold when pressed, a teaspoon of water brings it together.
Recipe Card
Ingredients
Method
- Preheat oven to 325F.
- Combine almond flour, tapioca starch, lemon zest, and sea salt in the bowl of a food processor. Pulse to combine.
- Add cold butter cubes and raw honey and pulse again (lightly) until crust just barely comes together. It will be crumbly. Press into an 8x8” baking pan.
- Bake for 20 minutes, or until golden.
- Remove and let cool. Lemon Filling
- 3 pastured eggs
- 1/3 c. raw honey
- 1 lemon, juice & zest
- 1 t. vanilla extract
- ½ c. blanched almond flour
- 1 T. tapioca starch
- ¼ t. sea salt Leave oven heated at 325F.
- Combine eggs, honey, lemon juice and zest, and vanilla extract in the same food processor bowl previously used for the crust. Process until combined and pale yellow, about 60 seconds.
- Add almond flour, tapioca starch, and sea salt. Process again to combine, about 30 seconds. Scrape down sides and process another 30 seconds.
- Pour into cooled crust and bake 25-30 minutes, or until center is set. Lemon Cream Glaze
- 1 T. raw honey
- 2 T. grass-fed butter or virgin coconut oil
- 1 lemon, juiced
- ¼ c. organic coconut butter Combine ingredients in a small saucepan over medium-low heat.
- Cook until everything is melted and smooth, whisking frequently.
- Remove from heat and pour onto cooked filling. To set the glaze (if desired), refrigerate 30 minutes before serving. Best stored at room temperature in a sealed container.
