The Best Lemon Bars (That You’D Never Know Were Hea

Name: The Best Lemon Bars (That You’D Never Know Were Healthy!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1/4 cups Raw Honey; 1/2 cups Coconut Oil, Softened; 1/8 teaspoons Sea Salt; 1 cup Bob's Red Mill Spelt Flour; 1/2 cups Almond Meal; FOR THE LEMON TOPPING:; 4 Eggs; 1 Egg Yolk; 1/3 cups Plus 2 Tablespoons Honey; 1 Tablespoon Lemon Zest; 3 Tablespoons Bob's Red Mill Arrowroot Starch; 3 Tablespoons Bob's Red Mill Spelt Flour; 3/4 cups Freshly Squeezed Lemon Juice

Servings: persons

FOR THE CRUST:
1/4 cups Raw Honey
1/2 cups Coconut Oil, Softened
1/8 teaspoons Sea Salt
1 cup Bob's Red Mill Spelt Flour
1/2 cups Almond Meal
FOR THE LEMON TOPPING:
4 Eggs
1 Egg Yolk
1/3 cups Plus 2 Tablespoons Honey
1 Tablespoon Lemon Zest
3 Tablespoons Bob's Red Mill Arrowroot Starch
3 Tablespoons Bob's Red Mill Spelt Flour
3/4 cups Freshly Squeezed Lemon Juice

1
Preheat oven to 350u00b0F. Grease a 8x8 or 9x9 square pan with coconut oil, then set aside.
2
To make the crust, in a large bowl, combine raw honey, softened coconut oil, and sea salt and blend using a hand mixer, stand mixer or a spoon, until creamy. Slow add spelt flour and almond meal, and continue to mix until a dough forms.
3
Press the flour mixture evenly into the prepared baking dish and bake until lightly golden brown, about 10-12 minutes. Remove from oven and allow to completely cool, about 20-30 minutes.
4
Lower oven temperature 325u00b0F and grab another mixing bowl.
5
For the topping, in a separate mixing bowl, add eggs, raw honey and lemon zest and gently whisk together to create the topping. Slowly add arrowroot starch and spelt flour until well mixed so no clumps remain. Pour freshly squeezed lemon juice into egg mixture, and whisk until evenly combined.
6
Once crust has completely cooled, carefully pour lemon-egg mixture over the cooled crust and place back in the oven. Bake until topping is just set, and center is just slightly jiggly, about 24-26 minutes. Remove from the oven and let cool completely at room temperature.
7
Cover and refrigerate for at least 6 hours, preferably overnight. Once completely cooked, cut into into squares and enjoy!

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CRUST:, 1/4 cups Raw Honey, 1/2 cups Coconut Oil, Softened, 1/8 teaspoons Sea Salt, and more.

Yes, The Best Lemon Bars (That You’D Never Know Were Healthy!) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Best Lemon Bars (That You’D Never Know Were Healthy!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions