Cookies & Bars
Lemon Bars (Gluten-Free)
Fully baking the crust on its own before pouring in the lemon filling is what keeps the bottom crisp instead of turning soggy under the wet curd.
Ingredients
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup dairy-free butter, melted
- 3 tbsp allulose
- pinch of salt
- 4 eggs
- 3/4 cup allulose
- 2/3 cup fresh lemon juice
- 2 tbsp coconut flour (for filling)
- zest of 2 lemons
Method
- 1
Preheat oven to 350°F. Mix almond flour, coconut flour, melted dairy-free butter, 3 tbsp allulose, and salt into a crumbly dough, then press firmly into a parchment-lined 8x8 pan.
- 2
Bake the crust alone for 15 minutes until lightly golden — fully baking it on its own like this, before any filling goes on top, is what keeps the bottom of the bars crisp; pour raw lemon filling onto an underbaked crust and it turns soft and soggy underneath as it bakes together.
- 3
While the crust bakes, whisk eggs, 3/4 cup allulose, lemon juice, coconut flour, and lemon zest together until smooth.
- 4
Pour the filling over the hot, just-baked crust.
- 5
Bake 18-22 minutes until the filling is just set with a slight jiggle in the center. Cool completely, then chill at least 2 hours before slicing.