GF Lemon Bars

This recipe uses an almond crust for a nice low carbohydrate option, has no sugar (powdered sugar is optional) or lactose. I used Meyer lemons which are a cross between lemons and mandarin oranges. It mellows out the lemon sharpness nicely. You could add about 1 tbsp orange juice to 1/2 cup of regular lemon juice in this recipe to substitute for Meyer lemons.

Blanched Almond Flour is a finer ground almond meal and works very nice for baking and cooking. If you use almond meal you may not get the fine crust result. There are many fine ground almond flours available online. I got mine mailorder from Honeyville products.

Preheat oven to 350 F. Grease an 8 inch square baking pan with oil and dust with almond flour.

1 ½ Cups blanched almond flour
2 tbsp brown rice flour
½ tsp sea salt
2 tablespoons grapeseed oil
1 tbsp agave nectar

Combine almond flour, brown rice and salt in mixing bowl.
Mix together agave, oil and mix in to the dry ingredients till combined.
Press into pan. Bake for 15-18 minutes, crust will be golden brown.
Meantime, prepare filling below.
½ cup Meyer lemon
1/3 cup agave syrup
1/3 cup grapeseed oil
3 eggs
1 egg yolk
½ tsp salt
Mix all ingredients in a blender till smooth. Pour filling into hot crust.Bake an additional 15 minutes till golden and firm. Let cool for 30 minutesand place in refrigerator for a few hours till set. Cut into bars and enjoy.

You could optionally sprinkle with powdered sugar if you like a white powdered topping.