I actually just made these today...two out of three loved them!
SCD Lemon Bars
Ingredients
Crust
1 1/2 cups blanched almond flour
1/2 tsp sea salt
2 TB melted butter
1 TB honey
1 TB vanilla extract
Topping
1/4 cup melted butter
1/4 cup honey
3 large eggs
1/2 cup freshly squeezed lemon juice
Preheat oven to 350. Grease an 8 inch square baking dish and dust with almond flour. To make the crust, combine almond flour and salt in a large bowl. In a medium bowl, whisk together butter, honey and vanilla. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish. Bake for 15 to 20 minutes, until lightly golden. While the crust bakes, make the topping. In a blender or food processor, combine butter, honey, eggs, and lemon juice. Process until smooth. Remove crust from oven. Pour topping over crust. Bake 15 to 20 minutes, until the top is golden. Let cool in the baking dish for 30 minutes, then refrigerate for a minimum of 2 hours to set. Cut into bars and serve.
SCD Lemon Bars
Ingredients
Crust
1 1/2 cups blanched almond flour
1/2 tsp sea salt
2 TB melted butter
1 TB honey
1 TB vanilla extract
Topping
1/4 cup melted butter
1/4 cup honey
3 large eggs
1/2 cup freshly squeezed lemon juice
Preheat oven to 350. Grease an 8 inch square baking dish and dust with almond flour. To make the crust, combine almond flour and salt in a large bowl. In a medium bowl, whisk together butter, honey and vanilla. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish. Bake for 15 to 20 minutes, until lightly golden. While the crust bakes, make the topping. In a blender or food processor, combine butter, honey, eggs, and lemon juice. Process until smooth. Remove crust from oven. Pour topping over crust. Bake 15 to 20 minutes, until the top is golden. Let cool in the baking dish for 30 minutes, then refrigerate for a minimum of 2 hours to set. Cut into bars and serve.
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