Healthy Lemon Bars

5 from 14 votes

Healthy Lemon Bars with almond flour shortbread crust and bold, tart lemon filling. Gluten free, naturally sweetened and made with only 7 ingredients!

Prep Time20

Cook Time35

Chilling Time1

Total Time1 55

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: bars

Calories: 238kcal

Author: Olena Osipov

Ingredients

For the Crust:

1 3/4 cups almond flour
1 tablespoon cornstarch
1/4 cup butter melted
1/3 cup maple syrup
1/2 teaspoon pure vanilla extract

For Lemon Filling:

4 large eggs
1 lemon zest of
1/2 cup lemon juice from 3 large lemons (I used Meyer lemons)
1/2 cup maple syrup
3 tablespoons cornstarch
Cooking spray I use Misto

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Line square 8 x 8 baking dish with parchment paper and spray with cooking spray. Set aside.
In a medium bowl, add almond flour, 1 tbsp 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.
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 12 squares, dust with icing sugar (if you wish) and serve.

Video

Notes

Store: In a cool dry place for a few days or freeze for up to 3 months.
Freeze: I like to 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. Whenever you want one, just pop it out onto the counter or within the fridge to thaw.
Honey: You can use honey but lemon bars will have more overpowering taste of honey. It is personal preference.
Cornstarch: It thickens the filling and absorbs the moisture in the dough. You can substitute with arrowroot powder.

Nutrition