Almond Raspberry Lemon Bars
Creamy, tangy and sweet lemon bars with a flourless almond crust and tart raspberries!
Ingredients
For the Crust and Topping:
- 2 cups 200g almond flour
- ¼ cup 35g tapioca starch or corn starch or potato starch
- 2 tablespoon 25g granulated sugar
- ¼ teaspoon salt
- ⅓ cup 75g unsalted butter, cold and diced
For the Filling:
- ¾ cup 150g granulated sugar
- 1 teaspoon fresh lemon zest
- Pinch of salt
- 2 large eggs
- ⅓ cup 80ml fresh lemon juice
- ¼ cup 60ml plain full fat yogurt
- ½ teaspoon pure vanilla extract
- 1 teaspoon corn or tapioca starch (or use all-purpose flour)
- ½ cup fresh or frozen raspberries
- icing sugar for topping
Instructions
- Preheat oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper leaving a 2-inch overhang along each side.
- For the crust, combine almond flour, starch, sugar and salt. Add the cold butter pieces and use your fingers to work the butter into the dry ingredients until the mixture is crumbly and the butter bits are about the size of oat flakes.
- Reserve about one-fourth of the crust mixture in a small bowl, and press the rest of it into the base of the prepared pan to form an even layer. Run the back of a spoon over the surface to smooth it out. Bake for 15-17 minutes until lightly golden brown, then set aside.
- For the filling, combine sugar, lemon zest, salt and eggs in a medium bowl and whisk until thoroughly combined. Whisk in the lemon juice, yogurt, vanilla and starch or flour.
- Pour the filling over the baked crust and scatter raspberries on top. Sprinkle reserved crumb mixture on top. Bake for 18-22 minutes until set and they no longer jiggle. Transfer to a cooling rack and let cool completely, then refrigerate for 1 hour before slicing. Dust with icing sugar before slicing if desired.
