Ever thought of adding protein powder to the crust of your lemon bars? No? Well, let us put you on to this awesome Lemon Bar recipe!
For the crust:
- 1/4 melted coconut oil
- ¼ cup pure maple syrup
- ¼ teaspoon almond extract
- 1 scoop MRM Nutrition Vanilla Isolate Whey
- 1 1/2 cups packed fine blanched almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- Zest from 1 lemon
- 2/3 cup freshly squeezed lemon juice
- ½ cup pure maple syrup
- 4 large eggs
- 1 tablespoon coconut flour
- Powdered sugar (sifted)
- Lemon zest
Preheat oven to 350F and line an 8x8 inch pan with parchment paper.
To make the crust, whisk together the almond flour, whey protein, coconut flour, and salt. Then stir in coconut oil, pure maple syrup, and almond extract. Mix until a dough forms. Press dough evenly into prepared pan with your hands. Bake for 15 minutes.
In a medium bowl, whisk together the lemon zest, lemon juice, pure maple syrup, eggs, and sifted coconut flour. You want to whisk really well so that no egg white remain visible.
Once crust is done baking, immediately and slowly pour filling over crust. Do not allow the crust to cool first, this is critical.
Lower your oven temperature to 325F, place bars immediately in oven and bake the bars for 20-25 minutes or until filling is set and no longer jiggles. Cool completely on a wire rack then refrigerate for at least 4 hours to firm up bars. Once ready to serve, use a sharp knife to cut into 12 bars.
Recipe adapted from Ambitious Kitchen