Lemon Custard Bars
If you’re feeling like a tasty treat, but chocolate isn’t your thing, this sweet and satisfying Lemon Bar recipe is just for you! Not only does almond flour make this mouth-watering dessert naturally gluten-free, but it’s high in Vitamin E, which has been shown to have heart-beneficial effects.1
This quick and easy-to-assemble dessert contains just a few ingredients which make it simple for anyone to bake. Start with half a bar, and see how it’s tolerated. One bar falls within the FODMAP approved amount of almonds. Freeze any leftovers so you have them on hand the next time you get that sweet and tangy craving.
Makes: 14 squares
Serving size: 1
Prep time: 20
Cook time: 20 minutes (plus ~30 minutes refrigeration)
Ingredients for lemon custard bar crust
- 1.5 cup almond flour
- 1/4 cup coconut sugar
- ¼ cup olive oil (or melted coconut oil)
- ½ tsp salt
- 1 tsp cinnamon
Ingredients for lemon custard bar filling
- ½ cup fresh lemon juice (from 2-3 lemons)
- zest of 1 lemon (about 1 Tbsp)
- 3 large eggs (or 4 medium)
- 1 tsp vanilla extract
- 1/3 cup real maple syrup
- ¼ cup melted coconut oil
- Sea salt (optional)
- Optional: a light dusting of powdered sugar for garnish
Directions for lemon custard bars
- Lightly grease a 9 x 9-inch baking dish with coconut oil spray.
- Preheat the oven to 350 degrees. Assemble the crust: whisk dry ingredients together.
- Add olive oil and mix until well combined. The mixture should be a bit crumbly but mostly a paste.
- Add the crust mixture to the baking dish. Use your hands to press the dough into an even layer across the bottom.
- Bake for about 10 minutes, until lightly browned.
- While the crust is baking, prepare the filling. Whisk eggs, vanilla, maple syrup and cooled/melted coconut. Add lemon juice and lemon zest. Whisk well to combine.
- Pour filling into hot crust. Sprinkle sea salt on top.
- Place back in the oven and bake for 10-12 minutes, until filling appears set and slightly firm (like a pudding).
- Let cool in the pan completely and transfer to the refrigerator for ~30 minutes before slicing into squares.
- Optional: Dust powdered sugar once cooled!
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1. Choudhury K, Clark J, Griffiths HR. An almond-enriched diet increases plasma α-tocopherol and improves vascular function but does not affect oxidative stress markers or lipid levels. Free Radical Research. 2014;48(5):599-606. doi:10.3109/10715762.2014.896458.
- calories: 177
- carbohydrates: 10g
- fat: 14g
- fiber: 2g
- potassium: 142mg
- protein: 4g
- saturated fat: 5g
- sodium: 101mg
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