Gluten-Free, Dairy-Free Lemon Bar
One of the first things I really dreamed of before moving to our land was to be able to harvest fruits from our own trees. We have planted several ones already and this winter our second lemon tree started producing beautiful lemons. We had so many that I decided to bake a sweet treat.
Ingredients for Crust:
1 1/2 cup almond flour (or any other nut flour, could be homemade).
3 TBSP coconut oil, melted (or olive oil).
2 TBSP Raw Honey or Maple Syrup.
pinch of salt.
Ingredients for Filling:
4 Eggs.
1/4 cup coconut oil or olive oil.
1/3 cup Raw Honey or Maple Syrup.
Juice of 3 lemons.
Grated zest of 3 lemons.
Ingredients for Presentation:
Sugar powder, for decoration (optional).
Edible flowers from your garden
Instructions for the Crust:
1. Whisk together the almond flour, oil, honey or maple syrup and salt.
2. Press the dough into the bottom of a pan, with baking paper.
3. Bake for 15 minutes at 270F / 175C.
4. Allow to cool before pouring the filling.
Instructions for the Filling:
1. Whisk eggs until frothy and then add the oil, honey or maple syrup, juice and lemon zest.
2. Pour the filling to the cooled crust.
3. Bake for 25 minutes at 340-350 F or 170-175C.
4. Let the bars to cool down completely before cutting.
5. Dust with the powdered sugar and decorate with edible flowers.
“When life gives you lemons, make a lemon bar”
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