Pregnancy Friendly Gluten Free Lemon Bars
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Learn more →Ingredients
16 servings
For the crust
- 1 ½ cups almond flour
- 3 tbsp tapioca starch
- 3 tbsp powdered sugar
- ¼ tsp fine salt
- 5 tbsp unsalted butter, melted and cooled
For the filling
- 4 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 cup granulated sugar
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 3 tbsp tapioca starch
For serving
- 2 tbsp powdered sugar, for dusting
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
In a medium bowl, whisk together the almond flour, tapioca starch, powdered sugar, and salt until evenly combined. Pour in the melted butter and stir with a rubber spatula until the mixture clumps together and holds its shape when pressed.
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