Who doesn’t love lemon bars?! Well I sure love ’em and so do my kids. I wanted to come up with a more nourishing version that were also gluten free. These luscious lemon bars are less sweet than most and a bit on the tart side. A typical lemon bar recipe calls for far more sugar than I am comfortable using. With this recipe you can appreciate the tartness of the lemon and the texture is quite luscious indeed. Feel free to try other shortbread based crusts if you do not tolerate nuts, seeds could also be used in place of the almonds if need be.
- 1 cup of crispy almonds (recipe follows)
- ¾ cup arrowroot
- ⅜ cup softened butter, or coconut oil
- ¼ cup rapadura, sucanat, organic unrefined cane sugar, or honey
- ¼ tsp. sea salt
- ½ tsp. vanilla extract
- 6 pastured eggs
- ½ cup organic sugar (or for GAPS use honey)
- ⅛ cup of honey
- 1 tablespoon grated lemon zest
- ⅔ cup fresh lemon juice
- 1½ tablespoons arrowroot
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Crispy Almonds:
- 4 cups almonds, preferably raw (and skinless, optional)
- 1 tablespoon sea salt
- Filtered water
- For the crust:
- Place almonds in a food processor and process to a meal.
- Add remaining ingredients and process until smooth.
- Press into a well-buttered and floured 9x13 pan (you can use a bit of arrowroot to flour your pie dish).
- For a fully baked crust, bake at 325 degrees for 30 minutes. Let cool fully before adding filling. (This crust recipe came out of 'Nourishing Traditions' by Sally Fallon.)
- For the filling:
- Beat eggs at medium speed, in a bowl with a mixer, until foamy.
- Add in the honey, sugar and zest.
- In a small bowl, add the arrowroot and baking powder, slowly whisk in a drizzle of the lemon juice to blend.
- Whisk well until powders are dissolved adding more lemon juice as needed.
- Slowly pour this mixture into the egg mixture and mix well, adding the remaining lemon juice and salt. Pour mixture over cooled crust.
- Bake at 350 degrees F for 20-25 minutes. Remove and let cool fully before slicing into the bars.
- For the Crispy Almonds:
- Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight.
- Drain in a colander.
- Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, stirring occasionally, until completely dry and crisp.
- Store in an airtight container.
This post contributed to Monday Mania, Fat Tuesday and Real Food Wednesday.
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