I’ve never been a huge lemon bars fan, but this spring I had tons and tons of lemons from my CSA box so I decided to try something new. Oh my goodness. These are amazing! We enjoyed several batches ourselves as well as shared with friends who quickly devoured them. This is a new favorite dessert! They are so flavorful and light that you’ll want to eat the whole batch at once. Don’t, because these are so good, they are meant to be savored slowly, preferably with a good cup of tea. 🙂
1 1/2 C almond flour
1/2 t sea salt
2 T melted butter
1 T honey
1 T vanilla extract
1/4 C melted butter
1/4 C honey
3 large eggs
1/2 C freshly squeezed lemon juice
Preheat oven to 350 degrees. 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 15-20 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 15-20 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.