These lemon bars have tang! The crust is dense and thick and is an equal partner to the citrusy, curd-like topping that’s tart, but not too much so. The base stays somewhat soft, but doesn’t turn soggy either, which makes these bars easy to bite into. When life gives you lemons, make lemon bars.
¾ cup old-fashioned rolled oats
¾ cup white whole wheat flour
1¼ cup almond flour
¼ cup maple syrup
¼ cup coconut oil, melted
½ cup freshly squeezed lemon juice
¾ cup organic cane sugar
1 tbsp lemon zest
1 tsp pure vanilla extract
4 large eggs (plus 2 egg yolks)
Confectioners’ sugar, for dusting
Preheat the oven to 350°F.
Grease an 8 x 8-inch baking pan with baking spray. Blend the oats and two flours on medium-high for 20 seconds.
Add the rolled oats, wheat flour, maple syrup, coconut oil, and ¼ cup almond flour into the blender or food processor and run on medium for 20 seconds.
Press into the prepared pan and bake for 15 minutes.
Put the eggs, lemon juice, can sugar, lemon zest, vanilla extract, and the rest of the almond flower in the blender container and beat on low for 15 seconds. Do not over-process or the mixture will become too aerated.
Pour the mixture into the prepared crust and bake for another 25 minutes or until the filling is set.
Using a fine sieve, dust the top with confectioners’ sugar.