SCD Lemon Bars

by

Lemon bars happen to be my mom’s favorite dessert of all time, and this recipe has her seal of approval! I had to play with the recipe for quite a while before I could achieve that same creamy lemon texture from the bars, we all know and love. The crust is nutty and chewy, the perfect complement to the bright citrus custard. Together they make the perfect dessert! Clean, bright, sweet, and creamy what else could you ask for?  This recipe ended up being so close in taste and texture to the original, you might not even be able to tell the difference! Give this easy recipe a try for elegant entertaining, you and your guests will be glad you did!

SCD Lemon Bars

Serves 12
Prep: 10 min                                                                                                                                                           
Cooking : 43 min                                                                                                                                                                                          Cooling: 3 hours  45 min                                                                                                                                                                                         Total: 4 hours 50 min
Beginner

Ingredients:

 

For the crust: 

1 ½ Cups almond flour

¼ Cup coconut flour

¼ Cup Honey 

¼ Cup coconut oil or ghee, melted 

½ tsp. vanilla extract

¼ tsp. salt 

 

For the filling: 

2 whole eggs + 5 yolks 

½ Cup lemon juice, fresh squeezed (4-5 lemons depending on size)

½ Cup honey 

2 Tbsp. lemon zest (zest of 4-5 lemons) 

1 Tbsp. coconut oil, melted 

      Method Of Prep:

  1. Preheat the oven to 350° F.
  2. Line a square pan (8×8) with parchment paper or grease well with ghee or coconut oil.
  3. In a medium bowl whisk together all ingredients for the crust until well combined and all clumps are gone.
  4. Gently press into the bottom of your square pan evenly. If it sticks to your hands, wet them a bit to make it easier.
  5. Bake the crust for 15-18 minutes or until starting to brown.
  6. While waiting, set up your high-speed blender.
  7. Add eggs and yolks. Blend together to break up the whites of the eggs well. If you skip this, you will end up with little white egg pieces in your lemon bars.
  8. Next, in a large bowl add lemon juice, honey, and lemon zest. Whisk together.
  9. Add eggs and yolks and incorporate evenly.
  10. Lastly, whisk in your melted coconut oil.
  11. Remove the crust from the oven and immediately pour filling over it.
  12. Next, lower the oven temp to 325° F.
  13. Bake for 20-25 minutes, or until set. It will have some jiggle in the middle still.
  14. Cool for 45 minutes and then refrigerate for at least 3 hours.
  15. Cut into twelve pieces, serve immediately, and enjoy!

                                     

Nutrition Facts: 
Calories- 243
Carbs- 22.8 g
Fat- 15.6 g
Protein- 5.6 g