Ingredients

The following ingredients have 4 Servings
  • 1 cup Gluten Free Baking Four
  • 2 tbsp coconut sugar
  • 1/3 cup extra virgin olive oil (or coconut oil)
  • 1 tbsp unsweetened almond milk (or milk of choice)
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 3 cups Greek yogurt
  • 2 eggs (room temperature)
  • 1/8 cup lemon juice
  • 1 tsp lemon extract
  • 1 tsp tapioca flour
  • 2 tsp powdered stevia
  • 2 tbsp lemon zest for topping

Instruction

  • Preheat oven to 350 F. Prepare an 8x8 baking pan with parchment paper or grease liberally. 
  • In a standing mixer or using a hand mixer, blend together the oil, sugar, milk, lemon juice and salt. Add the flour (measured properly) and mix together with the liquid. The dough will be slightly crumbly at this point.
  • Transfer the dough to the baking pan. Using your fingers, press it into the bottom of the pan firmly into an even layer. 
  • Bake at 350 F for 15 minutes until golden brown. Remove from the oven and set aside to cool 20 minutes.
  • While the crust cools, prepare the filling by mixing the ingredients for the filling except the lemon zest together until well combined. See notes on sugar content. Test the batter as necessary, add and combine as needed.
  • Preheat the oven to 325 F. Pour the filling over the cooled crust. Make sure it is cool before pouring so it does not crack the crust. 
  • Bake at 325 F for 35 minutes or until the filling has set. Once the edges turn slightly brown you will know it has set. 
  • Remove from the oven and cool the bars at room temperature 60 minutes then chill in the refrigerator at least 2 hours before slicing into 12 bars and sprinkling with lemon zest. 
  • Store bars in the refrigerator up to 7 days or in the freezer 30 days.