Lemon Bars

[The Sunshine Snap Remix]

Brilliantly bright lemon bars with silky custard filling and crisp buttery shortbread crust that captures pure sunshine in every bite. These are bakery-quality treats with vibrant citrus flavor that balances sweet and tart perfectly, creating the ultimate dessert that makes any day feel like a celebration.

remixology.com/recipe/lemon-bars/

Makes

16 bars

Total Time

1 hr 45 min (20 min prep) + cooling

Ingredients

For Shortbread Crust:
1 1/2 cups (192g) cassava flour or all-purpose flour
1/4 cup (48g) coconut sugar
1/2 cup (113g) grass-fed butter, cold and cubed
1/4 tsp (1.5g) sea salt
1 tbsp (8g) lemon zest (optional, for extra citrus)

For Lemon Filling:
4 large eggs, pasture-raised preferred (200g)
3/4 cup (144g) coconut sugar
1/4 cup (32g) cassava flour or all-purpose flour
1/3 cup (80ml) fresh lemon juice (from 2-3 lemons)
2 tbsp (12g) fresh lemon zest
1/4 tsp (1.5g) sea salt
2 tbsp (30ml) heavy cream or coconut cream (optional)

For Finishing:
Powdered coconut sugar for dusting

Steps

Preheat:

Preheat oven to 350°F (177°C) and line 8×8-inch baking pan with parchment paper, leaving overhang for easy removal of finished bars.

Mix:

In medium bowl, whisk together cassava flour, coconut sugar, salt, and optional lemon zest until well combined and no lumps remain.

Cut:

Add cold cubed butter and cut into flour mixture using pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces.

Press:

Press crust mixture firmly and evenly into prepared pan, creating compact base. Bake 18-20 minutes until edges are lightly golden and crust is set.

Whisk:

While crust bakes, whisk eggs, coconut sugar, cassava flour, lemon juice, lemon zest, salt, and optional cream until completely smooth with no lumps.

Pour:

Pour lemon filling over hot crust immediately when removed from oven. Return to oven and bake 20-25 minutes until filling is set and barely jiggles in center.

Cool:

Cool completely at room temperature for 1 hour, then refrigerate at least 2 hours before cutting for clean slices and proper texture development.

Serve:

Lift from pan using parchment overhang and cut into 16 squares. Dust with powdered coconut sugar just before serving for beautiful presentation and sweet finish.

Make it Good For The Gut (Optional)

Add 2 tablespoons plain Greek yogurt to the lemon filling for beneficial probiotics and extra creamy texture that enhances custard consistency. Include 1 tablespoon lemon zest in the crust for citrus oils that support digestion and add aromatic complexity. Replace coconut sugar with raw honey in filling for enzymatic benefits and natural antimicrobial properties. Add 1/4 teaspoon fresh grated ginger to filling for digestive support and subtle warming spice that complements lemon brightness. Consider using cultured butter in crust for additional beneficial bacteria and enhanced flavor development.

Remix Options

Flour Alternatives: Use almond flour (1 1/4 cups) for nutty flavor and gluten-free option, or oat flour for fiber and subtle sweetness. Citrus Variations: Try lime for tart tropical flavor, orange for sweet citrus, or grapefruit for sophisticated bitterness and pink color. Sweetener Options: Replace coconut sugar with pure maple syrup, raw honey, or monk fruit sweetener for different flavor profiles and dietary needs. Cream Additions: Include cream cheese for tangy richness, coconut cream for dairy-free option, or sour cream for extra tartness and smooth texture. Spice Enhancements: Add vanilla extract, cardamom, or lavender for aromatic complexity that complements bright lemon flavors beautifully. Texture Variations: Create lemon-blueberry bars with fresh berries, add poppy seeds for crunch, or swirl in raspberry puree for color contrast. Size Options: Make in 9×13 pan for thinner bars or mini muffin tins for individual portions perfect for parties and gift-giving.

Good To Know

Lemon Selection: Use fresh lemons at room temperature for maximum juice yield – roll firmly on counter before cutting to break down cell walls. Zesting Tips: Zest lemons before juicing and avoid white pith which adds bitter flavor – only use bright yellow outer layer for best results. Crust Technique: Keep butter cold and work quickly to create flaky, tender shortbread base that holds custard filling without becoming soggy. Filling Consistency: Whisk filling ingredients until completely smooth to prevent lumps and ensure silky texture in finished bars. Baking Temperature: Pre-bake crust at 350°F (177°C) until lightly golden to create barrier that prevents filling from making crust soggy. Doneness Test: Filling is set when center barely jiggles when pan is gently shaken – overbaking creates rubbery texture. Cooling Process: Cool completely at room temperature then refrigerate before cutting for clean slices and proper texture development. Storage Guidelines: Store covered in refrigerator up to 5 days – flavors actually improve after 24 hours as they meld together. Serving Temperature: Serve chilled or at room temperature; dust with powdered sugar just before serving to prevent absorption and maintain appearance.