Description
Ingredients
Units
Scale
- 1 egg
- 1/4 cup honey
- 1/3 cup vegan butter or ghee
- 1 teaspoon vanilla
- 1/4 cup pistachios
- 1/3 cup coconut flour
- 1/4 cup tapioca flour
- 1/8 teaspoon salt
- zest of 1 whole lemon
Lemon Filling
- 1/3 cup honey
- 3 eggs
- 1/2 cup lemon juice
- zest of 1 whole lemon
- 1/4 cup unsalted pistachios roughly chopped
- 1 1/2 tablespoon tapioca flour
- 1 1/2 tablespoon coconut flour
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
- 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