Perfect for picnics, back-to-school snacks, or potluck parties! An easy recipe to keep that summer feeling year-round.
For the almond crust:
230 grams (1 and 3/4 cups) organic almond flour
30 grams (1/4 cup) tapioca starch
100 grams (1/2 cup) organic cane sugar
1/8 teaspoon salt
230 grams (1 cup) organic unsalted butter, room temperature
For the lemon filling:
280g (1 1/3 cup) organic cane sugar
32 grams (1/4 cup) organic all-purpose flour
4 large eggs , room temperature
120ml (1/2 cup) fresh squeeze lemon juice, strained
1/2 tsp pure vanilla extract
Directions:
For the crust:
Preheat the oven to 350°F.
Line a 9×13-inch baking pan with lightly greased parchment paper. Set aside.
In a large mixing bowl, whisk together the almond flour, starch, sugar, and salt.
Cut butter into small cubes and add to the flour mixture. Using a pastry cutter or fork, incorporate the butter into the flour mixture until it starts to come together.
Scoop the mixture into the prepared baking pan and press it down into one even layer. Using a spatula to even out the crust helps.
Bake at 350°F (177°C) for 20-25 minutes, or just until the top is set and edges are lightly golden.
Remove from the oven and set aside while you prepare the filling. Keep oven temperature at 350°F (177°C).
For the filling:
In a large bowl, whisk together the flour and sugar. Add in the eggs, vanilla, and lemon juice and mix until fully combined. Pour the lemon filling over the warm crust and return to the oven.
Bake for 16-20 minutes or until the lemon filling is set and no longer jiggles.
Remove from the oven and transfer to a wire rack to cool completely for 1-2 hours, then cover tightly, and refrigerate for at least two hours. Sift powdered sugar on top, slice into bars, and enjoy!
These bars will keep in the fridge for up to 4 days – though I like to bring mine to room temperature before eating!