These homemade lemon bars are probably one of the best desserts we´ve ever done here on Spain on a Fork. They´re packed with so much lemon goodness, easy to make and naturally gluten free. But the best part? They´re made with just 4 simple ingredients.
The beauty of these lemon bars is the crust. Made by using almonds, sugar and egg whites. I used raw blanched almonds that I grinded in the food processor, but you can also use almond flour if you like. Just sub the almonds for 2 1/4 cups (252 grams) almond flour.
When you´re making the almond crust, you want to push down on the mixture and then fold together, until the mixture comes together into a paste like texture. If your mixture is too wet, add in some almond flour, if it´s too dry, and in a little water.
TIPS & TRICKS to Make this Recipe: I baked the almond crust for 15 minutes before adding the lemon mixture. If you want your crust to have a crispier texture, bake it for an additional 5 minutes. Once the crust is done and you add the lemon mixture, it will take about 20 minutes to bake. Since all ovens heat differently, it can take you 15 minutes or up to 25 minutes. Just shake the casserole dish, if the lemon mixture is not wiggly, it´s ready.
Key Ingredients & Cookware I used in this Recipe:
FOOD PROCESSOR
GLASS CASSEROLE DISH
MARCONA ALMONDS
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Watch the Video Below on How to Make these Easy Homemade Lemon Bars
Easy 4-Ingredient Homemade Lemon Bars
Ingredients
FOR THE CRUST
- 2 cups blanched almonds 260 grams
- 1/4 cup granulated sugar 50 grams
- 1 egg white
FOR THE FILLING
- 6 large eggs + 1 egg yolk
- 1 cup granulated sugar 200 grams
- 4 lemons
OPTIONAL
- powdered sugar
Instructions
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Add 2 cups blanched almonds into a food processor, process on a low speed between 20 to 30 seconds, or until you end up with a powder like texture, transfer into a large bowl, add in 1/4 cup granulated sugar and mix together
-
Crack 1 egg into a small bowl, transfer the egg yolk into a large bowl and set aside, whisk the egg whites and add into the bowl with the almonds & sugar, mix together, once you end up with a crumbly texture, get in there with your hands and push down on the mixture, as it comes together fold the mixture, continue with this technique until you end up with a paste like texture, then shape into a ball
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Transfer the ball over some parchment paper, gently roll it out into the size of the casserole dish you´re using, mine was about 12 inches x 8 inches (30 cm x 21 cm), you want a thickness of about 1/4 inch (.635 cm) thick from the almond mixture, then transfer into a casserole dish (making sure the parchment paper hangs on the sides so you can easily remove later), gently mold the mixture into the casserole dish, making sure it covers the entire bottom surface in a single flat layer, add into a preheated oven, bake only option (bottom heat), 175 C - 350 F
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Meanwhile, crack in 6 eggs into the large bowl with the egg yolk that was reserved, whisk together, then slowly add in 1 cup granulated sugar while you continue to whisk, once the sugar has been added, finely grate in the zest of 1 lemon (making sure to not add any of the white pith), then squeeze in the juice of 4 lemons (about 1 cup / 240 ml) and give it one final whisk so everything is well mixed, set aside
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After 14 to 16 minutes and the almond crust has a golden baked color on the edges, remove from the oven, slowly pour in the egg & lemon mixture over the crust, then add back into the oven with the same settings, bake only, 175 C - 350 F
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After about 20 minutes the filling should be set, give the casserole dish a shake, if it´s firm it´s ready, remove from the oven (if it´s a little wiggly, leave it in there for a couple more minutes), let it sit at room temperature between 1 to 2 hours, then add into the fridge and cool for at least 2 hours (if you want to enjoy the lemon bars at room temperature, discard adding into the fridge)
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Once the mixture has cooled in the fridge, cut the lemon bars into your desired size (I cut the mixture into 12 large lemon bars), making sure to wipe the knife with wet paper towels after each cut, to ensure you end up with clean cut lemon bars, sprinkle with powdered sugar (optional), enjoy!
Recipe Notes
Glass Casserole Dish I used to Make these Lemon Bars
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Cheryl Vaillancourt
? Can you use almond flour in place of the blanched almonds and if so what would the amount be?
12 . May . 2022Spain on a Fork
Absolutely, start with the same amount and adjust as needed 🙂 much love
13 . May . 2022Roberta
Since I have to avoid sugar, I’ll make these lemony bars in a lower carb version substituing sugar with erythritol (1:1 for my tastebuds is the eprfect ratio not too sweet and barely woithout aftertaste, even if the correct ratio should be 130g. erythritol for 100g. of sugar).
16 . Mar . 2022Quick, easy and well explained recipe: thanks for sharing 🙂
Spain on a Fork
Sounds great! Much love 🙂
17 . Mar . 2022Ramya
cant wait to make this on sunday i never had lemon bars before look very easy to make this will try this on sunday perfectfor my after office snacks love your recipes as always brightens up my day everyday after work
14 . Mar . 2022Spain on a Fork
So happy to hear that Ramya! Thanks for the comment 🙂 much love
15 . Mar . 2022