Gluten Free Lemon Bars

Ingredients: (yields 16 squares)

For the crust:

• 1 1/2 cup fine almond flour

• 2 Tablespoons coconut oil, melted

• 2 Tablespoons honey

• 1 teaspoon vanilla extract

• 1/8 teaspoon salt

For the filling:

• 4 large eggs

• 1/3 cup lemon juice

• 1/2 cup honey

• 4 teaspoon coconut flour

Instructions:

1. Preheat oven to 350 F and line an 8-inch x 8-inch cake pan with parchment paper. Set aside.

2. Prepare the crust by mixing together all ingredients; forming a ball. Transfer dough into pan and use your hands and/or a spatula to spread to the edges of the pan. Make sure the crust is same level of thickness all around.

3. Bake crust for 10 minutes at 350 F.

4. While the crust is baking, prepare filling. Whisk 4 eggs in a medium-size bowl and then add the rest of the ingredients. Whisk again until there are no more coconut flour chunks.

5. Once crust has baked for 10 minutes, remove from oven and pour on filling. Place back in oven and bake for an additional 18-20 minutes. (could be less or longer depending on your oven)

6. Remove from oven and let sit on the stove top for 10 minutes before transferring into the fridge. Chill for 2-3 hours before slicing.

7. Slice into 16 squares and serve with a sprinkle of powdered sugar.

8. Enjoy! Store in air-tight container in fridge for up to 4 days.

Nutrition Facts: (1/16 of pan)

Calories: 240

Protein: 7g

Carbohydrates: 24g

Fiber: 4g

Fat: 8g