These easy lemon bars are adapted from the Sweet Laurel Cookbook by Laurel Gallucci and Claire Thomas. They use “shredded coconut powdered sugar” on top instead of powdered sugar. You’ll have to pick up the book for that little trick!
Total Time
45min
4.0
1 Rating
Author: Feed Me Phoebe
Servings:
12
Ingredients
Crust
•
1 1/2
cups
Almond Flour
•
3
Tbsp
Coconut Oil
, melted
or Ghee
•
2
Tbsp
Maple Syrup
•
1
pinch
Pink Himalayan Sea Salt
Filling
•
4
Large
Eggs
•
1/4
cup
Coconut Oil
•
1/3
cup
Honey
•
3
Lemons
, zested, freshly squeezed
•
to taste
Powdered Confectioners Sugar
or Shredding Coconut Powdered Sugar
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Line a 8x8-inch pan with parchment paper, letting the paper hand over the sides in a cross for easy removal.
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