Packed with fiber and protein, you won't miss the sugar or the classic taste in my version of a healthy lemon bar. They are rich, so an 8x8 pan should give you 16 pieces. This recipe can double easily, or if you like a lot of lemon, double just the filling. Enjoy!
Preheat oven to 325 degrees.
1 Cup Almond Flour (you can use any flour you like)
1 Cup Gluten Free Oats (quick work great)
2 T. agave nectar (or honey)
1/2 cup melted coconut oil
Combine crust ingredients in food processor. Pulse until dough forms.
Press dough into the bottom of an 8x8 pan.
Bake 10 minutes. Remove from oven and cool slightly.
Zest of one Lemon
1/2 cup lemon juice (real lemons make it better)
1/2 cup agave (or honey) (like 'em tart? 2 T will do!)
4 large eggs plus 1 egg yolk
1 T. Corn Starch
Make the filling while your crust bakes! Put all ingredients for filling in a food processor and blend for 2 minutes until pale yellow.
Pour over warm crust.
Bake 22-25 minutes until filling is set (no jiggling).
Remove and cool. Refrigerate if desired.
Garnish with agave powder and lemon zest.