Almond Flour Lemon Bars

Easy Healthy Lemon Bars with delicious shortbread almond flour crust and a zesty light lemon filling! These lemon squares are also naturally sweetened for a perfect spring treat!

For the Crust:  Almond flour Cornstarch Butter Maple syrup Pue vanilla extract

Ingredients You Need

For the Filling:  Eggs Lemon zest Lemon juice Maple syrup Cornstarch Cooking spray

Ingredients You Need

Preheat oven to 350° F. In a medium bowl, add almond flour, cornstarch, melted butter, maple syrup and vanilla extract. Stir with spatula until well mixed, transfer to prepared baking dish and flatten with hands and spatula into an even layer. Bake for 15 minutes.


In the meanwhile, in a large bowl, add eggs, lemon zest, lemon juice, maple syrup and cornstarch. Whisk very well until no white strands.


Remove crust from the oven and very carefully pour filling on a side on top (abrupt pouring will lift the crust). Place back in the oven and bake for 15-20 minutes or until firm but still a bit jiggly in the middle.


Remove from the oven and let cool on the counter for 30 minutes. Then transfer to the fridge to firm up for another hour. Cut into 9 squares, dust with icing sugar (if you wish) and serve chilled.


In a cool dry place for a few days or freeze for up to 3 months or freeze lemon bars on a baking tray (not touching) until solid and then transfer them to a freezer safe bag for up to 3 months.


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