✤4 tbsp (1/2 stick) butter, melted and cooled
✤1/4 cup maple syrup
✤1½ cups (180g) all-purpose flour
✤2 tbsp (14g) coconut flour
✤1/4 tsp salt
✤1/4 tsp almond extract
✤1 lemon, zested
✤2/3 cup fresh lemon juice (~2-3 lemons)
✤1/2 cup (168g) honey
✤4 large eggs, room temperature
✤1 tbsp (7g) coconut flour, sifted
✤2 tbsp (24g) powdered sugar, sifted
❖Preheat oven to 350°F (177°C) and line an 8x8-in pan with parchment.
❖In a large bowl, whisk together the all-purpose flour, 2 tbsp coconut flour & salt. Next, stir in the butter, maple syrup & almond extract, mixing until a dough forms. Press dough evenly into prepared pan with hands, pressing some up the side to create a crust edge. Bake for 15 min.
❖While crust is baking, in a medium bowl, whisk together the lemon zest, lemon juice, honey, eggs & 1 tbsp coconut flour. Make sure to whisk very well so that no egg whites remain visible. Once crust is done, immediately and slowly pour filling over crust. Do NOT allow crust to cool first, this is critical.
❖Lower oven temp to 325°F (165°C), place bars immediately in oven and bake for 20-25 min, or until filling is just set and no longer jiggles.
❖Cool completely on wire rack, then refrigerate for at least 4 hours to firm up bars. Once set, garnish with the powdered sugar.
❖Store in the refrigerator in an airtight container for up to 3-5 days.
