Lemon Bars
Lemon Bars [The Sunshine Snap Remix]
Bright, tangy lemon bars with a buttery shortbread crust. These sunny treats deliver that perfect balance of sweet and tart in every bite.
Makes
Makes 16 bars
Total Time
1 hr 40 min
Ingredients
For Crust:
1½ cups cassava flour
¼ cup coconut sugar
½ cup grass-fed butter, cold and cubed
¼ tsp salt
For Filling:
4 large eggs (pasture-raised preferred)
¾ cup coconut sugar
¼ cup cassava flour
⅓ cup fresh lemon juice
2 tbsp (30ml) lemon zest
¼ tsp salt
Make it Good For The Gut (Optional)
Add 2 tablespoons plain yogurt to filling for probiotics and extra creaminess.
Swap Options
Almond flour for crust (use 1¼ cups), pure maple syrup for coconut sugar in filling.
Good To Know
Cassava flour creates that perfect shortbread crust texture while fresh lemon gives you that bright, sunny flavor • Explore more recipes in our catalog.
steps
Step 1
Preheat oven to 350°F (177°C). Line 8×8 pan with parchment.
Step 2
Mix cassava flour, coconut sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Step 3
Press into prepared pan and bake 18-20 minutes until lightly golden.
Step 4
Whisk eggs, coconut sugar, cassava flour, lemon juice, lemon zest, and salt until smooth.
Step 5
Pour over hot crust and bake 20-25 minutes until filling is set.
Step 6
Cool completely before cutting. Dust with powdered coconut sugar if desired.
Step 7
Store covered in refrigerator up to 4 days.