Lemon Bars with Almond Crust

Ya'll these bars are sooo good, you'll be sneaking down to the fridge at 1am for a late night snack.  These lemon bars really are delicious and I've already made this recipe four times! My older son helps me mix the ingredients. He loves to see how the lemons can be sliced and squeezed to make the flavorful topping.

Ingredients

Crust

1 and 1/2 cups blanched almond flour

1/2 tsp sea salt

2 Tbsp butter (or grapeseed oil for dairy free)

1 Tbsp honey (local and raw is best)

1 Tbsp vanilla extract

Topping

1/4 cup butter (or grapeseed oil)

1/4 cup honey

3 large eggs

1/2 cup freshly squeezed lemon juice (2-3 lemons)

Preheat the oven to 350 degrees. Grease an 8-inch square baking dish with butter (or the oil) and dust with almond flour.

To make the crust, combine the almond flour and salt in a large bowl. In a medium bowl, whisk together the butter, honey, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish. Below is the crust all ready for the oven.

Bake for 15 to 17 minutes, until lightly golden. While the crust bakes, combine the butter, honey, eggs, and lemon juice. Blend until smooth. I have one of those little hand held blenders you can just use in the same bowl, but a food processor works just as well. Pour the topping evenly over the hot crust.

Bake for 15 to 20 minutes, until the topping is golden. Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set. Cut into bars and serve. I wish I had a photo of the final dish, but my oven mitt grazed the topping as I pulled it out...leaving it most "unblogworthy." We certainly enjoyed eating it though! It's almost like the lemon and honey were made for each other.