One word - Wow! And then three more letters… OMG! These lemon bars are so good! This is the first recipe that I’ve tried from The Gluten-Free Almond Flour Cookbook and I am thrilled. It’s always great to find a new recipe that’s easy to make, tastes great, and totally satisfies a sweet craving that’s also SCD legal.
Of course, the recipe as written in the book is not legal for the Specific Carbohydrate Diet as it includes agave nectar. I swapped that out with honey instead. Also, the recipe in the book calls for grapeseed oil which I didn’t have in my house, so I swapped that out with melted butter instead. I also used Bob’s Red Mill almond flour which the book advised against, but I found that it worked just fine in this recipe. This recipe is definitely very on the sweet side, but the tartness of the lemon cuts through the sweetness so that it’s not unpleasantly sweet. I found that the bars were much firmer when refrigerated overnight versus just 2 hours. After 2 hours, they were still a bit crumbly to eat by hand and required more of a fork and plate approach, but after an overnight refrigeration, they were more easily handled.
SCD Lemon Bars Ingredients Crust
1 1/2 cups blanched almond flour
1/2 tsp sea salt
2 TB melted butter
1 TB honey
1 TB vanilla extract Topping
1/4 cup melted butter
1/4 cup honey
3 large eggs
1/2 cup freshly squeezed lemon juice
Preheat oven to 350. Grease an 8 inch square baking dish and dust with almond flour. To make the crust, combine almond flour and salt in a large bowl. In a medium bowl, whisk together butter, honey and vanilla. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish. Bake for 15 to 20 minutes, until lightly golden. While the crust bakes, make the topping. In a blender or food processor, combine butter, honey, eggs, and lemon juice. Process until smooth. Remove crust from oven. Pour topping over crust. Bake 15 to 20 minutes, until the top is golden. Let cool in the baking dish for 30 minutes, then refrigerate for a minimum of 2 hours to set. Cut into bars and serve.