Looking for a sweet but light dessert bite? These lemon bars have an almond shortbread crust that's crumbly good. This gluten free recipe is heart healthy and DASH-friendly.
1 ½ cup cassava flour (or your preferred flour)
5 Tablespoons of maple syrup
¼ cup softened butter or coconut oil
½ teaspoon almond extract
¼ teaspoon salt
3 lemons (Meyer lemons are my favorite), zest and 2/3 cup lemon juice
½ cup maple syrup
1 Tablespoon arrowroot (or cornstarch)
Preparing this recipe:
Preheat oven to 350. Line a 8x8" metal baking pan with parchment paper.
Prepare crust - combine cassava flour and salt. Mix together with coconut oil/butter, maple syrup and almond extract, then stir in water until a sticky dough forms.
Press dough evenly into the parchment-lined pan and bake for 20 minutes. The dough won't turn golden but will darken slightly.
While crust is baking, in a small bowl zest and juice 3 lemons and gently whisk together with maple syrup, eggs and arrowroot/cornstarch until smooth with no lumps or bubbles. Pour lemon filling into pan over the crust and return to the oven. Reduce oven temperature to 325 and bake 20 - 25 minutes, until the filling doesn't jiggle when you move the pan.
Remove the pan and cool for 30 minutes on a cooling rack.
Cover and refrigerate for 2-4 hours before cutting. Garnish by sifting powdered sugar or zest fresh lemon over the top. Enjoy!
Cut into squares and store in an air-tight container in the refrigerator for up to 3 days, or pack separated
Nutritional facts (Recipe yields 24 squares):
Each square: Cal: 81, Fat 3g, Sat Fat 3g, Cholesterol 28mg, Sodium 36mg, Carbs 15g, Sugars 6g, Fiber 1g, Protein 1g
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