Lemon Bars

Serves | 9

Crust:

• 2 c almond flour

• ½ c tapioca flour

• 1 tsp vanilla extract

• ½ c honey

• 3 tbsp butter or coconut oil, melted

Lemon Curd:

• 2 eggs

• 2 egg yolks

• ½ c honey

• 1 tsp gelatin

• ½ c fresh lemon juice

• Zest of 3 lemons

• 6 tbsp butter or coconut oil

Directions:

1. Preheat oven to 350°F. Line an 8×8” pan with parchment paper.

2. Prepare the crust and press evenly into the pan. Bake for 15-20 minutes or until lightly golden. Set aside to cool slightly.

3. Add curd ingredients to a saucepan and whisk until combined. Cook over medium-low heat, whisking continuously, for about 5–10 minutes, or until noticeably thickened and the curd reaches 170°F (use a candy thermometer). It should coat the back of a spoon.

4. Remove from heat and pour the lemon curd evenly over the crust.

5. Refrigerate for 2–3 hours, or until completely chilled and set. Lift from the pan, slice into bars, and serve.

Note: My preferred variation is using butter in the ingredients.

You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.