Pistachio-Lemon Bars

These zesty Pistachio–Lemon Bars have a grain free honey shortbread crust that is perfectly sweet and tart with a pistachio filled lemon custard on top dusted with healthy monk fruit!

Pistachio-Lemon bars are perfect any day of the year am I right!?? I honestly love making lemony things in the winter to brighten our days when its especially cloudy out. I made these for my dad who loves all things lemon or lime. In my original version I used almond flour, but my mom is allergic to almonds, so I swapped it out for tapioca and coconut flour which I have to say I love even more than the almond version. The coconut flour lends more to a shortbread that you would find in traditional lemon bars.

I love swapping honey for sugar whenever the recipe works, and I promise you won’t miss the white sugar in this recipe. These bars are perfectly sweet and sour. The pistachios add a bold richness and some healthy fat to balance things out, I truly love the combo of pistachios and lemons I’m already dreaming up some other recipes I can make with this duo. I gave half the pan to my parents and saved have for my kiddos to enjoy during out poetry teatime.

Pistachio-Lemon Bars

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• Author: Breghan
• Total Time: 35
• Yield: 16 bars 1x
• Diet: Gluten Free

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Description

These zesty Pistachio–Lemon Bars have a grain free honey shortbread crust that is perfectly sweet and tart with a pistachio filled lemon custard on top dusted with healthy monk fruit!

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Ingredients

Units USM Scale 1x2x3x

Crust

• 1 egg





• ¼ cup honey
• ⅓ cup vegan butter or ghee
• 1 teaspoon vanilla
• ¼ cup pistachios
• ⅓ cup coconut flour
• ¼ cup tapioca flour
• ⅛ teaspoon salt
• zest of 1 whole lemon

Lemon Filling

• ⅓ cup honey
• 3 eggs
• ½ cup lemon juice
• zest of 1 whole lemon
• ¼ cup unsalted pistachios roughly chopped
• 1 ½ tablespoon tapioca flour
• 1 ½ tablespoon coconut flour

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Instructions

• Preheat oven to 350 degrees F. Line an 8”x8” baking dish with parchment paper.
• Place the pistachios in the food processor and pulse until very fine.
• To make the crust whisk together all the wet ingredients until smooth. Add all the dry ingredients until well incorporated. Press the crust into the bottom of parchment covered dish. Press with a spatula to make it very even across the bottom, then poke with a fork across the crust.
• Place in oven and bake for 10 minutes.
• While the crust bakes, whisk together all the filling ingredients in a bowl until very smooth. Be sure to make sure there are no clumps from the flour.
• When crust is done, lower oven to 325.
• Pour the lemon filling mixture over hot crust immediately (very important). Put back in the oven right away, continue to bake for 18-20 minutes or until filling is just set in the center.
• Allow the bars to cool completely on wire rack.
• Cut cooled bars into squares using a sharp knife. Dust with monk fruit powder.

Notes

1. Freezer: These can be wrapped well and frozen for up to a month.
2. Keep in an airtight container in refrigerator for up to 1 week. I prefer these eaten at room temperature, so I set mine out for about 20 minutes before eating.

• Prep Time: 15
• Cook Time: 20
• Category: dessert
• Method: Food Processor, Baking
• Cuisine: paleo, refined sugar free

Keywords: Lemon bars, Pistachio lemon, Pistachio lemon bars, grain free, refined sugar free, gluten free, healthy dessert