My recipes are grain free, refined-sugar free and most are dairy free. If you like tart lemon bars this is the recipe for you. I usually find lemon bars a little too sweet for me. My mother is from Europe. In Europe, bakers don’t make frostings. They tend to put whipped cream with fresh fruit on top of cakes etc. I too don’t like my dessert to be super sweet. Flavorful but not so sweet my teeth hurt. My family’s and friends really loved this recipe. It is tart and sweet. My hobby is baking and cooking.
I first started writing recipes when I got married. When I changed my diet for health reasons I had to do some research to figure out how to write recipes that I could eat. Many times I just revamp an old recipe. Now I have “wheat flour, sugar, and dairy recipes along with grain-free, refined sugar-free and dairy free. I could do both ways. I just can no longer eat the other way.
I hope you will enjoy this revamped recipe for tart lemon bars.
For the crust:
1 cup cassava flour
1/2 cup butter
3 Tablespoons powdered monk fruit sugar (* create powdered sugar by adding the sugar to a high-speed blender. Blend until it’s powdered. Careful when removing the lid there will be a smoky powder.)
1/2 cup chopped nuts
To Make Crust
Preheat oven 350. Combine all ingredients. Mix well until crumbly. Press into ungreased 8 x 8 inch baking pan. Bake for 12-15 minutes.
For the Lemon Filling
1 cup monk fruit sugar
1/2 cup fresh squeezed lemon juice
Lemon zest from 3 lemons
4 tablespoons tapioca flour
1/2 teaspoon baking powder
pinch of salt
Top with Powdered Monk Fruit Sugar
Directions for filling:
Beat eggs until frothy, add sugar. Blend tapioca flour and baking powder. Blend flour mixture with lemon juice. Combine egg with lemon juice and zest. Blend in the eggs mixture with the flour mixture for a minimum of 4 minutes. Pour into hot crust. Bake in a preheated oven at 350 for 25-30 minutes. Let cool 3 hours and 2 hours in the fridge before cutting and eating. Before eating top with powdered monk fruit sugar.