It’s been a while since I’ve tried from-scratch desserts in the kitchen that take more than 3 seconds… but this summer has seen me begin to do so again, with fruit-based, refreshing favorites.
I posted recently on Insta about a yummy lemon bar that I tried, adapted, and made… and how great it turned out.
And I’ve been promptly asked for a recipe. 😀
This isn’t a cooking blog, so I don’t have a fancy shmancy recipe card template or a fabulously long and nostalgic story about the significance lemon bars have had in my life, HA!
I hope that doesn’t deter you from trying these. 😉
the recipe
ingredients
1/2 c butter
1 and 3/4 c almond flour (fine)
1 c sugar substitute (xylitol/erythritol blends are good)
juice from 3 lemons (or bottled lemon juice equivalent)
3 eggs
1/4 tsp baking powder
salt
powdered sugar substitute (for dusting)
Lemon Young Living Vitality EO
directions
1. Preheat an oven to 350 F. Mix melted butter, 1 cup of almond flour, ¼ cup sugar sub and a pinch of salt together in a small bowl. Combine and pour into an 8” x 8” pan lined with a sprayed pan.
2. Bake for 20 minutes and then let it cool while you mix step 3.
3. In another bowl, combine the lemon juice, eggs, ¾ cup sugar sub, ¾ cup of almond flour, a pinch of salt, 1/4 tsp baking powder and 4 drops of lemon vitality. Whisk together very well to incorporate the eggs.
4. Pour the filling onto the cooled crust and bake for 21-23 minutes. Allow the bars to cool in the refrigerator for several hours until firm enough to cut into squares. Dust with additional powdered sugar sub to decorate. Keep stored in the fridge.
I will fully admit to cutting these and eating one while they are warm because I’m impatient. They were okay warm… but MY LANDS. They are AMAZING once you actually let them cool. Both the textures and flavors are ON POINT if you are patient.
<<sigh>>
Patience.
It’s a virtue, they say.
Anyhoo, give the recipe a go and let me know what you think!
embracing essentialism 