Easy Lemon Bars will satisfy any sweet tooth and are made without any refined sugar. Nothing screams Spring more like a refreshing and delicious lemon treat! Bake these today and lemon bars all week long. Grab yourself a cup of coffee or tea and let’s make some healthy dessert.
IT’S LEMON SEASON AND OFFICIALLY ALMOST SPRING
JUMP TO RECIPE
It’s officially almost Springtime in California and bright and sunny outside so let’s talk about these Lemon Bars! 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! This is the perfect dessert for the upcoming sun-filled weekend.
Can you guys believe we are nearly at the end of February? How is this even possible? It’s been a weird few months, but I have a feeling March is going to be pretty great!
My version of lemon bars is 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!
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.
EASY-PEEZY LEMON BARS
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 with low sugar, and I would say my recipe closely resembles one of my favorite chefs; Ina Garten’s recipe.
The only major changes I made were using coconut sugar instead of refined sugar and honey and more eggs.
STASH YOUR LEMON BARS IN THE FRIDGE
I also refrigerate my lemon bars before slicing into them because I find doing so makes them easier to slice through and who doesn’t love the cool taste of lemon on your tongue?
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.
LIFE CAN BE HARD, BUT LEMON BARS DON’T HAVE TO BE
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.
PATIENCE IS THE KEY TO SUCCESS OR IN OUR CASE, THIS DESSERT
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.
If you do make my easy lemon bars, please tag me in your photos on Instagram @fittyfoodlicious using the hashtag #fittyfoodliciousrecipes I love seeing my recipes in your kitchens!
EASY LEMON BARS
Yield: 6Genevieve Jerome : Genevieve Jerome | Fitty FoodliciousPREP TIME: : 10 MCOOK TIME: : 4 HOURTOTAL TIME: : 4 H & 10 MEasy Lemon Bars will satisfy any sweet tooth and are made without any refined sugar. Nothing screams summers more like a refreshing and delicious lemon treat! Bake these today and lemon bars all week long. Grab yourself a cup of coffee or tea and let’s make some healthy dessert.
Lemon Bar 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
Lemon Bars Filling
- 1-cup freshly squeezed lemon juice
- 6-eggs, room temperature
- 1-cup of unbleached flour
- 1-cup of honey
- 1-teaspoon of lemon zest
- Powdered sugar for garnish, optional
Lemon Bars Crust
- Preheat your oven to 350-degrees and spray a baking dish with avocado oil.
- In a large mixing bowl, add the coconut sugar and melted butter and mix together until combined.
- Next, add the one egg, 2-cups of flour, lemon zest, and one teaspoon of sea salt and combine again until a crust forms.
- Take your prepared baking dish and add the crust, kneading so everything is evenly spread throughout the pan.
- 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.
- While your crust is baking, you can make your filling.
Lemon Bars Filling
- In a medium mixing bowl add the lemon juice, 6-eggs, and one cup of flour and stir together until combined.
- Add the honey to the lemon juice mixture and combine again.
- 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.
- Place the lemon bars in the fridge to firm for 4-6 hours before slicing.
- Let the lemon bars cool completely before slicing. Add more lemon zest and powdered sugar for garnish.
You don’t have to cool the lemon bars in the fridge if you need these for a quick event. Simply let the bars cool for 30-minutes, slice, and enjoy. Using powdered sugar for garnish is completely optional.
Sat. Fat (grams)10.00