Lemon bars are a classic dessert loved for their perfect balance of sweetness and tartness. They combine a crunchy shortcrust pastry base with a creamy lemon filling, creating a combination of textures and flavors that
delights with every bite. This gluten-free and dairy-free dessert is perfect for those looking for healthy alternatives without sacrificing taste.
The lemon bar crust is made with coconut oil and a blend of almond and coconut flours, giving it a crumbly texture and slightly sweet flavor that perfectly complements the lemony filling. The coconut oil adds a natural richness without the need for butter, making the crust not only delicious but healthier too.
The lemon filling is the heart of these bars. It is made with fresh eggs, honey or maple syrup, and freshly squeezed lemon juice. Lemon zest adds depth of flavor, enhancing the natural tartness of the lemon juice with aromatic notes. Tapioca flour is used to thicken the filling, giving it a smooth, firm texture after baking.
This dessert is also very convenient to prepare. Simply mix the crust ingredients, press them into a pan and bake until golden brown. While the crust cools, the lemon filling is quickly prepared and poured over the pre-baked crust. A second bake allows the filling to set, transforming the whole thing into a refined and elegant dessert.
The cooling step is crucial to obtaining firm and easy-to-cut bars. After an hour of cooling at room temperature, a two-hour stint in the refrigerator allows the filling to completely firm up. The end result is perfectly shaped bars, ready to be enjoyed.
Served with a simple touch of icing sugar, these lemon bars are ideal for any occasion. Whether for a snack, a dessert after a meal or even for a party, they bring a touch of freshness and lightness that will please
everyone. Their easy preparation and healthy ingredients make them a perfect choice for those who want to indulge without feeling guilty.
Servings: 9 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Ingredients :
For the crust:
72.67 g coconut oil
80.5 g of honey or maple syrup
1 teaspoon vanilla extract
168 g almond flour
40 g coconut flour
1/4 teaspoon salt
For the filling:
4 large eggs, at room temperature
161 g honey or maple syrup
122 g lemon juice (from 3 to 4 large lemons)
Zest of one lemon (about 1 tablespoon of zest)
3 tablespoons tapioca flour
Preparation :
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