Real Lemon Bars
(Original recipe from Elana Amsterdam’s Almond Flour Cookbook )
For the Crust
1 cup Pamela’s Bread Mix flour
1/2 cup blanched almond flour
1/2 teaspoon himalayan salt
2 tablespoons extra virgin olive oil (or almond, walnut, coconut, or grapeseed)
1 tablespoon raw honey or 1 teaspoon Super Sweet Blend
1 tablespoon vanilla extract
For the Filling
1/4 cup extra virgin olive oil (or almond, walnut, coconut, or grapeseed)
1/4 cup raw honey or 2 tablespoons Super Sweet Blend
1/8 cup almond milk (omit if using honey)
3 large eggs
1/2 cup freshly-squeezed lemon juice (approx 3 lemons)
Preheat your oven to 350 degrees. Line an 8-inch square baking dish with parchment paper (or grease with oil and dust with almond flour).
To make the crust, throw all crust ingredients into a medium sized mixing bowl and with your fingers, combine and massage to make a nice soft, pressable dough. Press this dough firmly and evenly into the bottom of the baking dish. Bake until lightly golden, 15-17 minutes.
While the crust bakes, put the filling ingredients into a blender, and process on high until smooth, creamy, and doubled in volume, about 60 seconds.
Remove the golden crust from the oven, pour the filling evenly over the hot crust, and gently replace to oven. Bake for 15-20 minutes, until the top is golden.
Let cool in the baking dish for 30 minutes, then chill (still in the dish) in the fridge for at least 2 hours to set. Lift from the dish using the parchment paper, cut into bars, and serve.
Makes 12-16 bars