Easy Lemon Bars

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My easy, healthier version of lemon bars will satisfy any sweet tooth and are made without any refined sugars. Bake these today and have delicious lemon bars all week. Pair these with a hot cup of coffee or tea for an afternoon treat! 

Let it go! That's my motto for September. When someone says something hurtful or complains about nothing or doesn't give what I give, my motto is to let it go. We can't control what other people do but we can control how we react to them. I was tested today when someone complained about something super silly and immediately I wanted to write and respond back and defend and prove myself and then I realized: So not worth it. I put my phone down and walked away. 

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You'd be surprised at how easier life is when you walk away from the things you can't control. I'm in a spot in my personal life right now where all I want to do is control things and the reality is, I can't. I The universe is going to do what the universe is going to do and there is nothing I can do about the outcome. All I can do is hope, pray, and do my part to put things into motion. But after that, it's up to the universe.

We ultimately have no control at all. And the more we think we have control, the more anxious and frightened we become of not getting what we want. So in the end, it's best to let go and let god. Either way, a plan has already been put into place way before you ever even existed. Remember that. Messing with the plan only messes you up because, in the end, the plan stays the same, no matter what you do. 

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Okay, now that I've given out my words of wisdom for September, let's talk about these Lemon Bars! It's still in the near hundreds here in California and I have buckets and buckets of lemons from our farm. So what to make with all of these lemons? Healthy, easy, lemon bars of course!

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My version of lemon bars are made with no refined sugar. Note: The powdered sugar in the photos is up to you! It's strictly for garnish only and I actually found that I prefer my version of lemon bars without any additional powdered sugar topping because honestly, they don't need it. They are sweet enough as is! But it's up to you, if you have a major sweet tooth, add the powdered sugar, but know that doing so keeps these from being totally refined sugar-free. If you're cool with that than I am too! ;)

Watch how to make my lemon bars here:


Let's be real, there are a million and a half lemon bar recipes floating around on the internet and everyone thinks they have the best one. I made your typical lemon bars and I would say my recipe closely resembles one of my favorite chefs; Ina Garten's recipe. The only major changes I made was using different sugars and honey, and more eggs. I also refrigerate my lemon bars before slicing into them because I find doing so makes them easier to slice through and they are made of fresh ingredients so they should be in the fridge either way! 

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I also use melted grass-fed butter in my recipe and you can buy my favorite below or find it really cheap at Costco and Trader Joe's. Kerrygold is my favorite brand, and I only eat grass-fed butter, but that's another blog post for another time! 

Lemon Bars can be tricky to make. Be patient with yourself and remember that despite the fact that my recipe is easier, it's still a challenge to get the crust just right. I experimented with both organic flour and almond flour and almond flour does work well for this recipe if you are indeed gluten-free. For the crust, make sure you let it cool before you pour the custard mixture over it. If you don't, the custard mixture will begin to cook before going into the oven and we don't want that. 

You can make your custard filling while the crust is cooking. Make the crust first, then make the custard and you should be good to go! Take your time with it and be patient. These lemon bars are totally worth it! These lemon bars will keep in a sealed, glass airtight container for up to one week.

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If you do make my easy lemon bars, please tag me in your photos on Instagram @fittyfoodlicious using the hashtag #fittyfoodliciouseats I love seeing my recipes in your kitchens! 

Happy Baking! 

With Love,


Lemon Bars

By Genevieve | Fitty Foodlicious September 10, 2018

My easy, healthier version of lemon bars will satisfy any sweet tooth and are made without any refined sugars. Bake these today and have delicious lemon bars all week. Pair these with a hot cup of coffee or tea for an afternoon treat!

Makes: 6-8 serevings

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Prep time:

Cook time:


    Ingredients For The Crust

  • 1-cup coconut sugar
  • 1-stick grass-fed butter, melted
  • 1-egg, room temperature
  • 2-cups organic flour or almond flour
  • 1-teaspoon of pink himalayan sea-salt
  • 1-teaspoon of lemon zest
  • Avocado Oil Spray for the baking pan


    Ingredients For The Filling

  • 1-cup freshly squeezed lemon juice
  • 6-eggs, room temperature
  • 1-cup of organic flour or almond flour
  • 1-cup of honey
  • 1-teaspoon of lemon zest
  • Powdered sugar for garnish, optional

  1. Preheat your oven to 350-degrees and spray a baking dish with avocado oil.
  2. For the crust: In a large mixing bowl, add the coconut sugar and melted butter and mix together until combined.
  3. Next, add the one egg, 2-cups of flour, lemon zest, and one teaspoon of sea-salt and combine again until a crust forms.
  4. Take your prepared baking dish and add the crust, kneading so everything is evenly spread throughout the pan.
  5. Bake the crust at 350-degrees for 10-15 minutes until a crust forms. Remove the crust from the oven and let cool on a wire rack completely before adding the filling.
  6. While your crust is baking, you can make your filling.
  7. In a medium mixing bowl add the lemon juice, 6-eggs, and one cup of flour and stir together until combined.
  8. Add the honey to the lemon juice mixture and combine again.
  9. Once the crust has cooled, slowly pour the lemon custard mixture over the crust and bake for an additional 25-35 minutes at 350-degrees until the yellow part no longer feels like jello. Let the lemon bars cool completely once removed from the oven.
  10. If you want firmer bars, you can place the lemon bars in the fridge for 4-6 hours before slicing.
  11. Let the lemon bars cool completely before slicing. Add more lemon zest and powdered sugar for garnish.