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–+ servings
lemon bar on white plate with powdered sugar on top

Tangy Lemon Bars

Tart and sweet this recipe is the perfect balance of crust to lemon filling and the flavor will send chills up your spine.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Baked Goods, Dessert
Cuisine American, gluten free, Refined-Sugar Free
Servings 12

Ingredients
  

For The Crust

  • ½ cups whole wheat flour option to replace with oat flour for gluten free
  • ¾ cups oat flour or oatmeal
  • ¼ cups coconut flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon sea salt
  • 1 large egg
  • ½ cups unrefined coconut oil melted
  • 1 tablespoon maple syrup
  • 1 teaspoon raw honey you can replace with maple syrup but I like to add a bit to help the crust stick together more
  • 1 teaspoon ground flax seed this is optional but does add nutrition and texture

For The Lemon Filling

  • 1 cups fresh lemon juice with some pulp
  • ¼ cups tangerine juice with some pulp. Option to use orange, clementine, tangelo
  • 1 tablespoon lemon zest
  • 1 tablespoon tangerine zest
  • ½ teaspoon citric acid
  • 6 large eggs
  • 3 tablespoon raw honey
  • 3 tablespoon arrowroot starch option to use cornstarch
  • 6 tablespoon organic white flour option to use gluten free flour

Instructions
 

For The Crust

  • In a medium-sized mixing bowl combine the flours, baking powder, flax meal, and sea salt.
  • Add the egg, coconut oil, maple syrup, and honey. Mix with a fork or your hands until just combined but don't over mix.
  • Lightly spray an 11 cup baking dish (I use a Pyrex dish with dimensions: 9.1 x 7.1 x 3.5 inches). Press the mixture into the bottom of the pan, flattening it out evenly. Refrigerate until ready to use to let harden (I do it overnight).

For The Filling

  • Preheat oven to 350℉. Remove crust from fridge.
  • In a medium-sized mixing bowl combine all ingredients for the filling. Mix well using a fork or your fingers. I find it easier to use my hands to ensure the honey gets incorporated.
  • Bake the crust at 350℉ for 10-15 minutes until slightly golden brown. Using toaster oven: use bottom rack Using conventional oven: use middle rack
  • Remove crust from oven and pour lemon filling on top of crust. Decrease temperature to 325℉ and bake for 25 minutes.
  • Without removing bars from the oven, increase temperate again to 350℉ and bake an additional 3-5 minutes or until the crust begins to brown slightly.
  • Let cool on counter then put in fridge to let it set for at least an hour.
  • Serve as is, or lightly dust with one of the following: powdered sugar, blended white sugar, coconut sugar,drizzle with honey, maple syrup, agave.
Keyword gluten free lemon bars, Lemon bars, recipes with citric acid, recipes with coconut flour, recipes with lemon, tart lemon bars
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