Chewy Lemon Bars (Gluten-Free & Dairy-Free)

Serves: 16 Prep Time: 10 Min Cook Time: 40 Min Total Time: 50 min

Ingredients for the crust:⠀

2 cups of King Arthur gluten free all purpose flour ⠀

3/4 cups coconut sugar ⠀

1 tsp tapioca starch ⠀

3/4 cup coconut oil melted ⠀

Ingredients for the lemon curd: ⠀

6 eggs ⠀

2 cups of pure maple syrup ⠀

2 tsp baking powder ⠀

1/2 King Arthur gluten free all purpose flour⠀

1/2 cup fresh squeezed lemon juice

Lemon zest as desire

Directions:⠀

Grease a 9x13 pan with spray. Preheat oven to 350 degrees F. In a mixing bowl combine flour, coconut sugar, and tapioca starch. Mix with a whisk until well combined. Add ghee and mix until a dough is formed. Pour dough into a greased 9x13 pan and bake at 350 degrees F for 15-20 minutes or until dough is firm. Remove from oven and allow to cool for 10 minutes. While crust bakes using a hand mixer, mix together eggs, maple syrup and lemon juice. Add in flour, lemon zest, and baking soda and mix until a consistent batter is formed. Pour batter on top of crust and bake at 350 degrees F for 20 minutes or until top is firm. Remove from oven and allow bars to cool completely. Refrigerate for at least 4 hours before cutting. Cut into 16 equal slices. ⠀

Macros:

Notes:

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