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Healthier Lemon Bars with Almond Flour Crust Recipe

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These healthier lemon bars feature a gluten-free almond flour crust combined with a tangy, naturally sweetened lemon filling. Sweetened with maple syrup and thickened with arrowroot flour, these lemon bars offer a fresh, vibrant dessert option that’s perfect for those seeking a gluten-free treat without compromising flavor. The almond flour crust adds a nutty texture while the filling remains silky smooth with a glassy top.

Ingredients

Crust

  • 4 ½ cups blanched almond flour
  • 3 tablespoons ground flaxseeds
  • ¼ teaspoon kosher salt
  • 4 ½ tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 6 to 8 tablespoons almond milk, at room temperature

Filling

  • 4 large eggs
  • 1 large egg white
  • ⅔ cup arrowroot flour (arrowroot starch or powder)
  • 1 ½ cups fresh lemon juice (from 7 to 8 large lemons)
  • 1 cup maple syrup
  • 1 tablespoon lemon zest (zested before juicing)
  • Pinch of kosher salt

Garnish

  • Confectioners’ sugar (optional, for dusting before serving)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly mist a 9×13-inch glass, ceramic, or nonstick baking pan with nonstick oil spray. Avoid using uncoated aluminum pans to prevent metallic taste. Line the pan with parchment paper hanging over the two long sides to create a sling for easy removal. Mist the parchment and the two exposed short ends of the pan as well.
  2. Make the Crust: In a large bowl, combine almond flour, ground flaxseeds, and kosher salt using a fork. Pour in the melted coconut oil and maple syrup, stirring until evenly mixed. Add almond milk one tablespoon at a time, mixing after each addition until the dough holds together when squeezed but isn’t overly wet or dry.
  3. Press the Crust: Transfer the dough to the prepared pan. Use the flat bottom of a measuring cup or glass to press the dough firmly and evenly across the bottom. Then press the dough about ½ inch up all four sides to form a low rim to hold the filling.
  4. Dock and Bake the Crust: Poke the crust all over with a fork to let steam escape and bake for 18 to 20 minutes until the edges turn lightly golden and the surface looks dry.
  5. Make the Filling: Whisk the 4 eggs and 1 egg white in a small bowl until smooth. In a large bowl, whisk arrowroot flour with a few tablespoons of lemon juice to create a smooth paste. Gradually whisk in the remaining lemon juice until completely lump-free. Add maple syrup, lemon zest, and a pinch of salt, then gently whisk in the eggs until combined. Skim off any foam that may form for a smooth finish.
  6. Pour and Bake the Filling: Stir the filling just before pouring since arrowroot settles quickly. Carefully pull the oven rack out partway with the crust inside, pour the filling into the center of the crust, then slide the rack back in. Bake for 22 to 28 minutes until edges are set but the center slightly jiggles. Avoid overbaking to prevent cracks and weepy texture.
  7. Cool and Chill: Cool the baked lemon bars on a wire rack for about 1 hour until room temperature. Then refrigerate loosely covered for at least 3 hours or overnight until fully chilled and firm.
  8. Serve: Run a thin knife along the unlined short sides of the pan. Lift the bars using the parchment sling and transfer to a cutting board. Cut into 24 squares (6 by 4), wiping the knife clean between cuts for neat edges. Dust with confectioners’ sugar if desired just before serving.

Notes

  • Use a glass, ceramic, or nonstick pan to avoid metallic taste from aluminum pans when baking lemon-based recipes.
  • Adding the rim of dough around the edges helps prevent filling from seeping under the crust.
  • Arrowroot thickens quickly, so stir it right before pouring to keep the filling smooth.
  • Do not overbake the filling; it should still jiggle slightly when done to ensure a creamy texture.
  • Refrigerate the bars fully to allow them to set properly before slicing.
  • Optional dusting with confectioners’ sugar adds a pretty finishing touch.
  • Room temperature almond milk helps the dough come together better.

Find it online: https://yumntasty.com/healthier-lemon-bars-with-almond-flour-crust-recipe/