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Lemon Bars



  • 1 ½ cups blanched almond flour
  • ½ teaspoon sea salt
  • 2 tablespoons canola oil
  • 1 tablespoon honey--local is best
  • 1 tablespoon pure vanilla extract


  • ¼ cup canola oil
  • ¼ cup honey--local is best
  • 3 large eggs
  • ½ cup freshly squeezed lemon juice
  • Preheat the oven to 350 F. Grease an 8-inch square baking dish with canola oil and dust with almond flour.
  • To make the crust, combine the almond flour and salt in a large bowl.  In a medium bowl, whisk together the canola oil, honey, and vanilla extract.  Stir the wet ingredients into the almond flour mixture until thoroughly combined.
  • Press the dough into the prepared baking dish.  Bake for 15 to 17 minutes, until lightly golden. 
  • While the crust bakes, prepare the topping.  In a blender, combine the canola oil, honey, eggs, and lemon juice.  Process on high until smooth.
  • Remove the crust from the oven.  Pour the topping evenly over the hot crust. 
  • Bake for 15 to 20 minutes, until the topping is golden.
  • Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set.
  • Cut into bars and serve.