Grain Free Whole Lemon Bars

Grain-free-Whole-Lemon-Bars

Whole Lemon Bars seemed to be the thing to make today.  Maybe because it seems like spring, and I can certainly use some spring just anytime.  It’s the holidays, and the furnace went out.  Of course no one will do anything because they are taking a holiday.  Then the hot water heater went out.  So no white Christmas for us, just a frozen one.

These bars are exactly what they say.  They use the whole lemon.  Okay, so I took the stem off.  I might like natural things, but I do draw the line at times.  My inspiration came from here.

Let’s get started.  Heat your oven to 350 degrees.  Then prepare your pan.  You need an 8×8 pan.  Turn it upside down, and mold tin foil, shiny side up around it.

Foiled-pan-upside-down-Grain-free-Lemon-Bars

Remove and place inside pan.  Shape, using fingers to fit inside.

Foil-inside-pan-Grain-free-lemon-bars

Toss flours together with forks.  This is very important in grain-free or gluten-free baking.

flours-grain-free-lemon-bars

Combine the 1/4 cup of sugar and 1/4 teaspoon salt with the flours.  Then add in 8 tablespoons of melted butter and the vanilla.

Crust-mix-grain-free-lemon-bars

Spray pan with cooking spray and crust mix in bottom of pan.  Use your fingers to flatten as much as possible.

Crust-in-pan-grain-free-lemon-bars

Bake for 25 minutes or until golden.

baked-crust-grain-free-lemon-bars

While the crust bakes, start on the filling.  Cut the lemon and deseed it.  Cut into small enough pieces to blend.  Toss in blender with 1 cup sugar and the lemon juice.

lemon-juice-sugar-grain-free-lemon-bars

Blend until nearly smooth.  You could also use a food processor.

Blended-lemon-juice-sugar-grain-free-lemon-barsPlace eggs, 8 teaspoons tapioca flour, 1/4 teaspoon salt, and 3 tablespoons melted butter in blender.

filling-ingredients-grain-free-lemon-bars

Blend until mostly smooth.

blended-filling-grain-free-lemon-bars

Change oven temperature to 300 degrees.  Carefully pour the filling over still hot crust.  Bake for 25 minutes.  You want the filling to be set.

Let cool completely.  Grasp the foil edges and lift out of pan.  Run a knife around edge to loosen from foil.  Cut with knife.

Grain-free Whole Lemon Bars

Crust

1/2 c. almond flour

1/4 c. + 1 T. tapioca flour

2 1/2 T. coconut flour

1/4 c. sugar

8 t. butter, melted

1/2 t. vanilla

Filling

1 lemon

1 c. sugar

3 T. lemon juice

3 eggs

8 t. tapioca flour

1/4 t. salt

3 T. butter, melted

Heat  oven to 350 degrees.  Prepare pan.  Use an 8×8 pan.  Turn it upside down, and mold tin foil, shiny side up around it.  Remove and place inside pan.  Shape, using fingers to fit inside.

Toss flours together with forks.  Combine the 1/4 cup of sugar and 1/4 teaspoon salt with the flours.  Then add in 8 tablespoons of melted butter and the vanilla.  Spray pan with cooking spray and crust mix in bottom of pan.  Use your fingers to flatten as much as possible.  Bake for 25 minutes or until golden.

While the crust bakes, start on the filling.  Cut the lemon and deseed it.  Cut into small enough pieces to blend.  Toss in blender with 1 cup sugar and the lemon juice.  Blend until nearly smooth.  Place eggs, 8 teaspoons tapioca flour, 1/4 teaspoon salt, and 3 tablespoons melted butter in blender. Blend until mostly smooth.

Change oven temperature to 300 degrees.  Carefully pour the filling over still hot crust.  Bake for 25 minutes.  You want the filling to be set.

Let cool completely.  Grasp the foil edges and lift out of pan.  Run a knife around edge to loosen from foil.  Cut with knife.

Read all the health benefits of a lemon here.  I’ve been using lemon salt on everything lately.  Get the how-to here.

Get lemons here.

Let’s Talk…

Have you ever made whole lemon bars?   What did you think of tossing the whole lemon in the blender or food processor?  Let me know in the comments.

This post was shared over at Saving 4 SixI Choose JoyOak Hill HomesteadHomesteading HippyPieced PastimesA Little Dash of DivaA Life in BalanceA Mama’s StoryLife of FaithMrs. Tee Love Life LaughterI Should Be Mopping the FloorF. Dean Hackett, Epic Mommy AdventuresHope in Every SeasonGod’s Growing Garden, and Rosilind Jukic.

 

 

 

 

 

 

 

 

 

 

 

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