Number of servings

ingredients

  • 1.5 cups blanched almond flour
  • .25 cup maple syrup
  • .25 cup melted coconut oil 
  • 1 Sunkist® Lemon, zested

Lemon Bars ingredients

  • 3 eggs
  • 2 Sunkist® lemons, juiced
  • 1 Sunkist® lemon, zested
  • .333 cup honey
  • 1 tablespoon coconut flour (can sub arrowroot starch)

Blood Orange Glaze ingredients

  • 1 cup confectioners’ sugar
  • 2 Sunkist® Blood oranges, juiced
Directions
  1. Preheat the oven to 350 degrees F and spray an 8X8 baking sheet with cooking spray.
  2. Line baking sheet with parchment paper, making sure the parchment paper lays flat.
  3. Combine all of the crust ingredients together in a small bowl and mix together with a wooden spoon.
  4. With a spatula, press the crust into the parchment paper making sure the crust is as even as possible.
  5. Bake for 15 minutes.
  6. While the crust is baking make the filling for the lemon bars (instructions below). Set aside.
  7. Also make the pink Blood orange glaze (instructions below). Set aside.
  8. Remove the crust from the oven and lower the temperature to 325 degrees F.
  9. Slowly pour the egg mixture over the top of the crust. Don’t let the crust cool too much, it should still be warm when pouring in the egg mixture.
  10. Carefully return the crust and egg mixture back to the oven and bake for an additional 20-25 minutes until the center is set and does not move.
  11. Remove from the oven and let cool.
  12. Use a small spatula to spread the glaze over the cooled bars.
  13. Top with more lemon or Blood orange zest and serve.
  14. Store bars in the fridge for maximum freshness.

Lemon Bars

Directions
  1. In a small bowl, whisk together eggs, honey, lemon juice and zest.
  2. Sift or whisk in the coconut flour gradually so there are no clumps.

Blood Orange Glaze

Directions
  1. Juice 2 Blood oranges and add the juice to a small saucepan to reduce.
  2. Let the juice simmer on medium-low heat for about 2-3 minutes until it’s slightly reduced.
  3. Start slowly by pouring a little bit of juice over 1 cup of confectioners’ sugar at a time mixing together to get a glaze that’s thick but still able to be drizzled on top of the lemonade bars.