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Lemon Bars

Lemon Bars

4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cool Time 5 hours
Total Time 6 hours
Course Dessert
Servings 16 squares

Equipment

  • Zester
  • 8 in Nonstick Baking Pan
  • Whisk

Ingredients
  

Shortbread

  • ¼ cup raw honey
  • ¼ cup vegan butter or ghee, melted and brought to room temp (I use Miyoko's vegan butter)
  • 1 ½ cup almond flour
  • ¼ cup tapioca starch or tapioca flour
  • 1 tbsp lemon zest
  • ½ tsp salt

Lemon Topping

  • ½ cup fresh squeezed lemon juice (remove seeds and/or pulp)
  • 1 tbsp lemon zest
  • ½ cup raw honey or pure maple syrup
  • 4 eggs
  • 1 tbsp tapioca flour or tapioca starch

Instructions
 

  • Preheat your oven to 350℉ and line an 8x8 square baking pan with one piece of parchment paper. For best results, use a nonstick metal baking pan.
  • Mix all of the crust ingredients together until a thick dough forms.
  • Using your hands, press the dough into the baking pan and ensure to get the dough as flat and as even as possible. Also be sure to press the dough tight along the edges of the pan.
  • Bake the shortbread layer for 15-20 minutes. It should be golden brown when it’s ready.
  • When the shortbread has about 5 minutes of bake time remaining, whisk together the filling ingredients by hand. Be sure to whisk this really well so that the eggs are fully incorporated.
  • Once crust is golden, remove the pan from the oven and turn the temperature down to 325℉.
  • Then, give the lemon topping another good whisk and immediately yet slowly pour the filling onto the shortbread and place it back in the oven to bake. DO NOT wait for the shortbread to cool, this step should be done while the shortbread is hot.
  • Bake the lemon bars for 20-25 minutes. The lemon bars are ready when the center of the lemon topping moves just slightly, but isn’t super wet. I have found my oven’s sweet spot for this step is 22 minutes exactly.
  • Remove the lemon bars from the oven and allow them to cool completely at room temperature.
  • Once they are cool, place them in the fridge to finish setting for 3-4 hours minimum.
  • When you’re ready to serve, you can slice them to your desired size and add powdered sugar or whipped cream to the top if you’d like.

Notes

  • Only use one piece of parchment paper when lining the baking pan with enough parchment on the sides to pull the lemon bars out of the pan once they are done cooling. Also ensure your baking pan is nonstick. Click here for the 8 inch baking pan I use and love for this recipe!
  • When forming the shortbread into the baking pan, be sure to tightly press the dough so that it is not only flat and even, but so it is up against the edge of the pan.
  • Be sure to whisk the lemon topping ingredients together extremely well by hand to ensure the egg is full incorporated.
  • When pouring the lemon topping onto the shortbread, do not wait for it to cool. You will want to do this step immediately. This method removes the need for a double broiler!
  • The lemon bars are ready to be removed from the oven when the middle of them moves just slightly. For me, the sweet spot is always 22 minutes of bake time.
  • Allow the lemon bars to cool completely at room temperature before moving them to the fridge to finish.