When life hands you Lemons…make Meyer Lemon Bars!

The crust before being baked off in the oven

The topping…O Joy!

The finished product

Side profile view of the beautiful Meyer Lemon Bars!

Different angle…

And again…



Don’t you just love my even slicing job?

Happy Tuesday everyone!
I hope that everyone is having a spectacular week so far. So, over the weekend I was pretty sick. Unfortunately, that meant no cooking or baking for me, or anyone else for that matter. The last thing I wanted to do was make myself more sick than I already was, or infect someone else. This has happened before where my cousin and I decided to make a batch of white chocolate peanut butter cookies when we were younger. Needless to say, we didn’t know much about cross contamination and didn’t think much about eating peanut butter off the knife and sticking it back in the jar. Next thing we knew, everyone in the house was sick…it was like the domino effect, we all dropped like flies…one.by.one. My uncle finally realized the source of the virus and ever since then, those cookies have been a death wish at family events! Well, not exactly, but my cousin Morgan (my partner in cookie crime) still cringes at the sight of them. Haha! Anyway, by Sunday I was feeling all better and surprisingly energetic, so I ventured to the grocery store. When I arrived at the supermarket, I let my imagination take me through the food aisles. Lately I have been craving sweets more than usual, so I knew I wanted to make dessert. I came across this lovely produce stand filled with Meyer lemons. They were bright yellow and just calling my name. So, I decided to make one of my faves, lemon bars. So, if you don’t know much about Meyer lemons, that’s okay, all you need to know is that they originate from China (big surprise), are often thought of as a cross between a mandarin and an orange, and they are less acidic and slightly sweeter than a regular lemon. When I got home I got into the kitchen and started baking up a storm. I had seen my sister that morning and wouldn’t you know? she called me an hour after I left her to tell me that she was sick. Go figure. I felt really bad that I could have possibly passed on my sickness to her, so what do I do? I make these lemon bars “Leslie friendly.” She adores lemon bars as much as I do and I know that making them gluten-free would absolutely make her day! I made an almond flour crust and OMG, this thing smelled absolutely divine in the oven…so buttery and fragrant, almost enough to make me eat the crust by itself before pouring the lemon mixture on top. These bars are outstanding, with a subtly sweet lemon flavor and a crunchy, nutty crumb crust that makes you savor each bite. I cannot wait to take some of them to my sister…hopefully, she will be feeling better by then. I hope you all enjoy this recipe and share it with someone you love, sick or not!

Meyer Lemon Bars


3 c. almond flour
1 tsp. salt
1/4 c. grapeseed oil
2 Tbs. agave nectar
2 Tbs. Mexican vanilla extract

1/2 c. grapeseed oil
1/2 c. agave nectar
6 large eggs
1 c. freshly squeezed lemon juice (about 2 Meyer lemons)


For the crust:
1.Preheat the oven to 350 F. Grease a 9×11 rectangular baking dish with non-stick cooking spray.
2. Combine almond flour and salt using an electric mixer.
3. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined.
4. Press the dough evenly into the prepared baking dish.
5. Bake for 17-20 minutes, until thoroughly golden.

For the topping:
1. While the crust bakes, prepare the topping.
2. Using a blender or food processor, combine the grapeseed oil, agave nectar, eggs, and lemon juice. Process on high until smooth.
3. Remove the crust from the oven. Pour the topping evenly over the hot crust.
4. Bake for 15-20 minutes, until the topping is golden.
5. Let the bars cool in the baking dish for 30 minutes, then refrigerate 2 hours to set.
6. Cut into bars and serve.


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