Description
Zesty, buttery, and spiced, these dairy-free Lemon Crumb Bars combine almond flour shortbread with vibrant citrus zest. Perfect for tea-time or dessert, they offer a clean, crusty texture with tender, tangy layers that balance effortlessly.
Ingredients
1½ cups almond flour
1 cup unsalted butter (soft)
¾ cup brown sugar
2 Tbsp lemon zest
Instructions
Prepare Crumb Base: In a mixer, combine almond flour, ½ cup butter, and 2 Tbsp sugar. Press evenly into a 9×13-inch pan.
Make Wet Filling: Whisk 1 egg, ½ cup melted butter, 1⁄3 cup sugar, and 1 Tbsp lemon zest. Spread over crust.
Bake to Golden: Bake at 350°F (175°C) for 20-25 minutes. Let cool completely before slicing into bars.
Notes
Chill crust for 30 minutes before baking for clean edges.
Use room-temperature butter for a creamier texture.
Uncover with foil during the last 5 minutes if the top browns too quickly.
Substitute coconut flour for almond flour (adjust liquid measurements).
Use maple syrup for a vegan option.
Replace brown sugar with coconut sugar for caramel brightness.
Store in the fridge for up to 2 weeks or freeze for 3 months. Reheat bars in a 300°F oven for 5-7 minutes before serving.
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg