These lemon bars/squares contain only 5 ingredients in both the crust and the filling, AND they’re gluten-free! Delicious, lightened up and perfect to use those fresh summer lemons! A light dusting of powdered sugar (or stevia powdered sugar) on top will make putting these down a challenge!
1 cup flour (whole-wheat, oat, or all-purpose)
1/8 tsp salt (optional, but recommended)
1/4 cup solid coconut oil
1/3 cup sweetener of choice
1 egg yolk
1/3 cup flour (whole-wheat, oat, or all-purpose)
1/2 cup freshly squeezed lemon juice
2-3 Tbsp lemon zest
1/2 cup sweetener of choice
Preheat oven to 350°F.
Combine crust ingredients (1 cup flour, 1 cup sweetener, coconut oil, and salt) using a pastry cutter or two forks, until a consistent crumbly texture forms. Make sure your coconut oil is in a solid state.
Press the crust into a square baking dish (sprayed with cooking spray) and bake for 10-12 minutes, until lightly golden brown.
Set aside and allow to cool slightly.
Combine all filling ingredients (eggs, egg yolk, lemon juice & zest, 1/2 cup sweetener, and 1/3 cup flour), whisking to integrate thoroughly. Pour on top of your slightly cooled crust.
Return to the oven for 15–20 minutes, until the filling has gelled and is cooked through.
Allow to cool completely before slicing and dusting with powdered sugar.
Serving: 1 lemon square,
yields 16 servings