• Berwick Bulk Foods

Rachel's Healthy Lemon Bars

Written By Berwick Bulk Foods

These Lemon Bars have the Perfect Balance of Sweet and Tangy !


Gluten Free- Dairy Free

INGREDIENTS


Crust

  • 1/3 Cup Coconut Oil

  • 1/4 Cup Honey/Maple Syrup or Rice Malt Syrup

  • 1 tsp Vanillia Extract

  • 1 1/2 Cups Almond Flour (Blanched Almond Meal)

  • 1/3 Cup Coconut Flour

  • 1/4 tsp Salt

Filling

  • 4 Large Free Range Eggs, at room temperture

  • 1/2 Cup Honey/Maple Syrup or Rice Malt Syrup

  • 1/2 Cup Lemon Juice, from 3-4 Large Lemons

  • 1 tbs Lemon Zest

  • 3 tbs Tapioca Flour (Sifted)

METHOD


  1. Preheat the oven to 180 degrees celcius. To make the crust, whisk together the coconut oil, honey, and vanilla extract in a large bowl. Add the almond meal, coocnut flour and salt. Stir together or use your hands to mix everything together, until you have a crumbly dough.

  2. Pour the dough into an 8X8-inch baking pan lined with parchment paper. Use your hands to press the dough flat in the pan. Make sure its pressed down firmly.

  3. Bake the base crust for 13-15 minutes in the oven, or until lightly golden on top and slightly darker around the edges, then remove.*

  4. Whisk the eggs and honey together in a bowl until smooth.** Add the lemon juice and lemon zest and whisk again***. Then add the tapioca flour and whisk again, until smooth and no flour clumps remain. ****

  5. Bake the lemon bars for 20-25 minutes, or until the centre of the filling is set. *****

  6. Let the pan cool on the counter for an hour, then transfer to the fridge and let cool another 2 hours before serving, to firm up, slice into bars and serve.


Notes

* If the crust has puffed up after cooking, use a oven mitt and gently press it down to flatten

** Ensure the egg is completly blended with the honey before adding the remaining ingredients to aviod little egg white speckles in your lemon bars

*** If you really want more of a tangy lemon flavour add 2/3 Cup fresh lemon Juice rather than 1/2 cup

**** The order of the whisking the filling is important, ensure you Tapioca Flour is siftted this willl help aviod the clumps.

***** The filling should be firm throughout and not overly Jiggerly once it has finished baking.

SHOP INGREDIENTS


SHOP ALMOND FLOUR/BLANCHED ALMOND MEAL HERE

SHOP COCONUT FLOUR HERE

SHOP TAPIOCA FLOUR HERE

SHOP HONEY HERE

SHOP FREE RANGE EGGS HERE

SHOP SALT HERE