Lemon Shortbread Bars
I tested and tweaked this recipe more times than any other recipe on the blog. I feel like that is a good omen for you all making these at home. The first attempt was where I discovered I had the perfect crust recipe, but the filling ** ahem** needed some love. I had some extra ingredients to try making it vegan, and the entire top slid off and splattered on the floor. I had to dive on top of it like I was shielding my dogs from a bomb about to explode just so wandering tongues were kept out of the mess.
I will say that I brought the final recipe to work and had my motley crew test it! I had rave reviews! I hope you enjoy them too!
Ingredients:
For Crust-
2 cups almond flour
1/8 cup and 1 tbsp tapioca flour
1/4 room temperature coconut oil
1/4 cup maple syrup
1/4 tsp kosher salt
For Filling-
4 eggs whisked
3/4 cup lemon juice, fresh
1/2 cup honey
4 tbsp arrowroot powder
Instructions:
Preheat oven to 350 degrees. In a 8x8 baking pan with parchment paper. Set aside.
In a medium sized bowl, combine almond flour, maple syrup, salt, and coconut oil until well combined, and soft crumbles form.
Press the crumble into the 8x8 parchment lined pan. Bake for 15 minutes or until edges are golden brown.
In a small bowl, add eggs, lemon juice, honey, and arrowroot powder. Whisk until combined.
Pour on top of crust, and return to the oven for 15 minutes, or until the middle no longer jiggles.
Remove from oven, let cool and place in fridge.
Once chilled, remove, slice and enjoy!
