Lemon Bars
Brilliantly bright lemon bars with silky custard filling and crisp buttery shortbread crust that captures pure sunshine in every bite. These are
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at remixology.com.
Cooking tools:
- Pastry cutter
- Baking pan
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Kitchen scale
- Measuring spoon
- Microplane
- Citrus press
- Fork
- Refrigerator
- Sifter
- Spatula
Ingredients
- 1 1/2 cups (192g) cassava flour or all-purpose flour
- 1/4 cup (48g) coconut sugar
- 1/2 cup (113g) grass-fed butter, cold and cubed
- 1/4 tsp (1.5g) sea salt
- 1 tbsp (8g) lemon zest (optional, for extra citrus)
- 4 large eggs, pasture-raised preferred (200g)
- 3/4 cup (144g) coconut sugar
- 1/4 cup (32g) cassava flour or all-purpose flour
- 1/3 cup (80ml) fresh lemon juice (from 2-3 lemons)
- 2 tbsp (12g) fresh lemon zest
- 2 tbsp (30ml) heavy cream or coconut cream (optional)
- Powdered coconut sugar for dusting
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