Gluten Free Lemon Bars

From inthekitchenwithkath.com

(Adapted from a recipe in Elana Amsterdam’s book, The Gluten Free Almond Flour Cookbook)

Makes 16 bars

Crust

1½ cups blanched almond flour

½ teaspoon sea salt

2 tablespoons melted unsalted butter (or grapeseed oil)

1 tablespoon honey (or agave nectar)

1 tablespoon vanilla extract

Topping

¼ cup melted unsalted butter (or grapeseed oil)

¼ cup honey (or agave nectar)

3 large eggs

½ cup freshly squeezed lemon juice

1. Preheat the oven to 350˚.

2. Grease an 8-inch square baking pan with a bit of oil or butter. Dust with some almond flour.

3. Stir the salt into the almond flour.

4. Mix the butter, honey, and vanilla together until they are well-combined and then mix well with the almond flour.

5. Press the crust mixture into the baking pan, pressing with your fingers so it is spread evenly.

6. Bake the crust for 15 – 17 minutes, until lightly golden.

7. While the crust is baking, put the topping ingredients in a blender and blend until the mixture is smooth.

8. Pour the topping mixture on top of the crust and bake for 15 to 20 minutes, until lightly golden.

9. Put the baking pan on a cooling rack for 30 minutes. Then put the pan in the refrigerator for 2 hours so the topping will set.

10. Cut into 16 bars.