Prep Time: 20 minutes
Cook Time: 30-35 minutes
5 tablespoons coconut oil, softened
5 tablespoons organic butter
2 tablespoons powdered sugar
2 tablespoons 100% cane sugar
1 1/4 cups of Susan’s gluten-free flour mixture
1/4 cup dry roasted, unsalted almonds
3/4 cup 100% cane sugar
4 large egg yolks
1/2 cup lemon juice (about 2-3 large lemons)
4 tablespoons butter
1 tablespoon of lemon zest
Preheat oven to 325 degrees F.
Crust: Melt the coconut oil in the microwave on low to a soft consistency (not liquid); then, using an electric mixer, blend with softened butter and sugars until smooth. Add Susan’s Flour Mixture and sliced almonds until a soft dough starts to form. Press into the bottom of a 8-inch square baking pan or glass dish, and pierce dough with a fork throughout. Bake for 20-25 minutes or until the crust is a very light brown. While the crust is baking, prepare the filling.
Lemon Filling: In a saucepan, mix sugar and egg yolks with a wooden spoon until well blended. Add the lemon juice and butter and then cook over low-medium heat for about 5-6 minutes until the mixture thickens slightly but is still thin enough to pour (do not boil). Once it is thickened, remove from heat and stir in lemon zest.
Pour filling on crust, and return to oven and bake at 300 degrees F for an additional 10-15 minutes or until filling is set. Remove from oven and cool. Put in refrigerator for a minimum of 30 minutes or overnight for best results. Cut into squares and dust lightly with powered sugar. Store in refrigerator for up to 4 days.
Total Carbs: 15 per bar