Dr. Beth's Gluten-Free Lemon Bars
Dr. Beth's Gluten-Free Lemon Bars
Makes: 9X13-inch pan of bars

    For the Crust:
  • 1-1/4 cups gluten-free flour (I used Trader Joes brand)
  • 1/2 cup coconut flour
  • 1/4 cup organic turbinado sugar
  • 1/3 teaspoon of liquid stevia extract
  • 1/2 teaspoon sea salt
  • 12 tablespoons COLD grass-fed butter (1-1/2 sticks), cut into about 12 pieces

    For the Filling:
  • 5 large eggs
  • 1/2 cup raw honey
  • About one teaspoon liquid stevia extract
  • About 5-6 drops of YL Lemon Essential Oil
  • 4 tablespoons gluten-free flour (I used Trader Joes brand) plus 1 heaping tablespoon organic corn starch
  • 3-4 teaspoons grated lemon zest, from 3 large lemons
  • 2/3 cup freshly squeezed lemon juice, from 3 to 4 large lemons
  • 1/4 cup organic 1/2 and 1/2
  • 1/4 teaspoon sea salt

  1. Place an oven rack in the middle position and preheat the oven to 350° F. Line a 9X13-inch baking pan with parchment paper.

  2. In food processor, blend together the butter flours, sugar, and sea salt (this can also be done in a large bowl by hand). Pulse or blend until the mixture resembles coarse meal. I added about a tablespoon of lemon juice to help it stick together. Sprinkle the mixture into the prepared pan and press into an even layer on the bottom. Put in freezer for about 10 minutes or fridge for about 20. Bake until golden brown, about 20 minutes.

  3. For the filling, blend together the eggs, honey, sea salt, and flour and then stir in the lemon zest, juice and 1/2 and 1/2 to combine.

  4. Pour the filling onto the warm crust (it's important that the crust is still warm!). Bake for about 20 minutes until the filling feels slightly firm to the touch. Cool the bars to room temperature and cut into bars.

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