Lemon Bars

INGREDIENTS:

For the Crust:

• ¼ cup melted and cooled butter, vegan butter, or melted coconut oil

• ¼ cup pure maple syrup

• ¼ teaspoon almond extract

• 1 ½ cups packed fine-blanched almond flour (do not use almond meal)

• 2 tablespoons coconut flour

• ¼ teaspoon salt
  

For the Filling:

• Zest from 1 lemon

• ⅔ cup freshly squeezed lemon juice (from about 2-4 lemons)

• ½ cup pure maple syrup

• 4 large eggs

• 1 tablespoon coconut flour, sifted (or sub tapioca flour or arrowroot starch)
  

For the Garnish:

• Powdered sugar (sifted)

• Lemon zest
  

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. Line an 8x8-inch pan with parchment paper. (Do not use a glass pan; it will likely cause the bottom of the crust to burn.)
   

2. First, make the crust: whisk together the almond flour, coconut flour, and salt. Next, stir in the butter, pure maple syrup, and almond extract. Mix until a dough forms. Press dough evenly into the prepared pan with your hands. Bake for 15 minutes.
   

3. While your crust bakes, you can fill in a medium bowl, whisking together the lemon zest, lemon juice, pure maple syrup, eggs, and sifted coconut flour. You want to whisk well so that no egg white remains visible.
   

4. Once the crust is done baking, immediately and slowly pour the filling over the crust. Do not allow the crust to cool first; this is critical.
   

5. Lower your oven temperature to 325 degrees F, place the bars immediately in the oven, and bake the bars for 20-25 minutes or until the filling is set and no longer jiggles. Cool entirely on a wire rack, then refrigerate for at least 4 hours to firm up bars.
   

6. Once ready to serve, cut into 12 bars with a sharp knife. I recommend garnishing them with powdered sugar and a little lemon zest before serving. Enjoy!