These lemon bars are delicious and perfect for when you need a gluten free treat or a dessert for a Passover meal!
Mix the almond flour, coconut oil, maple syrup, and vanilla sugar in a food processor until dough forms.
Pour out into a greased nine- by 13-inch pan. Press down to form a crust. Bake at 350 degrees Fahrenheit for 18 to 23 minutes until begins to brown. Remove from oven and allow to cool slightly.
Mix together the sugar, lemon zest and juice, eggs, coconut flour, and tapioca starch. Carefully spoon mixture onto crust.
Bake at 350 degrees Fahrenheit for 30 to 35 minutes, until no longer jiggly.
Let cool, cut into squares and sprinkle with powdered sugar.
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made the lemon filling with potato starch & it caused a horrible gummy layer - also it sunk below the filling - not sure what i did wrong. maybe the recipie s/b 6 tsp not tbsp of starch? i ended up ripping off the rubbery layer and upcycled the crust