BFY Gluten Free Lemon Bars

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Get ready to impress at your summer celebrations with this better for you treat!

Sweet AND made better for you? Yes, we’re doing it. Just in time for the 4th of July, we’re bringing you our Better For You Gluten Free Lemon Bars! These refreshing and tasty bars are the perfect addition to any get together.

With a zesty lemon flavor and a satisfyingly sweet crust, these bars are delicious (did we mention that already?!) and gluten-free, making them a hit with pretty much everyone. This recipe is easy to whip up in the morning, ensuring they’ll be ready to serve for an afternoon or evening get-together.

BFY Gluten Free Lemon Bars

Ingredients

For the crust

3 tbsp melted butter
¼ cup pure maple syrup
½ tsp vanilla extract
1½ cups almond flour
2 tbsp coconut flour
¼ tsp salt

For the filling

Zest from 1 lemon
⅔ cup freshly squeezed lemon juice (from about 3-4 lemons)
⅓ cup pure maple syrup
4 large eggs
1 tbsp coconut flour, sifted

To garnish

Powdered sugar (sifted)
Lemon slices
Sprig of fresh mint

Instructions

Preheat oven to 350 degrees F.
Line an 8x8 inch pan with parchment paper sling. Creating a parchment “sling” is the best method for crisp corners. Create a sling by cutting two pieces of parchment paper to fit the bottom width of the pan and crisscrossing them.
For the crust, whisk together the almond flour, coconut flour, and salt.
Add the melted butter, maple syrup, and vanilla extract. Mix until a dough comes together.
Press dough evenly into the prepared baking pan and bake for 12-15 minutes or until the crust is lightly browned.
While the crust is baking, make the filling. In a mixing bowl, add the lemon zest, lemon juice, maple syrup, eggs, and sifted coconut flour, and whisk until well combined. Note: The filling is not thick and will have a milk consistency.
As soon as the crust is finished baking, remove it from the oven and pour filling over the crust. The crust still needs to be warm.
Lower the oven temperature to 325 degrees F, place baking pan with the filling in oven and bake 25-30 minutes or until filling is set. Test with a toothpick, the toothpick should come out clean.
Cool completely and refrigerate for a couple of hours, this will help the bars to firm.
Remove the parchment sling from the refrigerated baking pan and slice into desired size squares.
Garnish with a dusting of powdered sugar and dress the place with a couple of lemon slices and a spring of fresh mint.