These Lemon Crumble Bars are the perfect treat to make for your next gathering.
The base is an almond flour shortbread crust, topped with a tangy custard that is overflowing with the taste of fresh lemons. I also sprinkled in some raspberries for an extra pop of color and sweetness. The crumble topping is a simple combination of almond flour, walnuts, almonds, and coconut flakes, with a little maple syrup and coconut oil.
Lemons are a wonderful source of vitamin C, which is not only essential for the immune system but also plays a key role in collagen formation. Lemon juice can also be useful to stimulate stomach bile, making it helpful for digestion. Desserts like this are an occasional treat but it’s nice to know we can still reap the benefits of real-food ingredients!
Wishing you health and happiness,
Mark Hyman, MD
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Ingredients:
Crumble Topping
- ½ cup almond flour
- 3 tablespoons maple syrup
- ½ teaspoon Himalayan salt
- ¼ cup + 1 tablespoon coconut oil, solid
- ⅓ cup walnuts
- ⅓ cup slivered almonds
- ½ cup coconut flakes
Shortbread Crust
- ⅔ cup coconut oil, solid
- 4 tablespoons maple syrup
- 2 ½ cups almond flour
- ½ teaspoon Himalayan salt
Lemon Filling
- 5 extra large pasture-raised eggs + 1 egg yolk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla bean paste or 1 ½ teaspoons vanilla extract
- 1 cup lemon juice (from 5-6 lemons)
- Zest from 2 lmeons
- 2 tablespoons tapioca flour
- 1 tablespoon coconut flour
- 1 cup raspberries
Method:
1. Preheat the oven to 350°F. Begin with making the crumble topping by adding almond flour, maple and salt into a food processor and pulse 5 times. Then add the coconut oil and pulse 5 times. Lastly, add the walnuts, almonds, and coconut flakes. Process until a ball is formed, scrape the food processor if needed. Transfer into a bowl and refrigerate until ready to use.
2. For the shortbread crust, combine all of the ingredients in a bowl and mix together with spatula until a dough forms.
3. Line an 11x11 baking dish with parchment paper on the bottom and sides. Transfer the crust dough to the pan and press out the dough into one even layer on the bottom. Transfer into the oven and bake for 13-15 minutes, until golden.
4. While the crust is baking, make the lemon filling by whisking the eggs together with the maple and vanilla. In a separate bowl, whisk the lemon juice, lemon zest, tapioca flour, and coconut flour until smooth. Then combine the lemon mixture with the eggs and whisk until well combined.
5. Once the crust is golden, pour in the lemon and egg mixture (while the crust is HOT) into the pan. Top with raspberries and break up the crumble mixture over top as well. Then transfer back into the oven at 325°F for 18-20 minutes or until the lemon filling has set in the center.
6. Remove from the oven and allow to cool completely, then refrigerate for at least 2 hours before cutting into squares and serving.
Nutritional analysis per serving: Calories: 282, Total Fat: 25g, Saturated Fat: 12g, Cholesterol: 56mg, Sodium: 137mg, Carbohydrates: 12g, Fiber: 3g, Sugars: 7g, Protein: 6g, Net Carbs: 9g