Lemon Poppy Seed Bars with Almond Flour (Lemonies!)
Serves: 25 servings
Ingredients:
15
Experience the citrusy delight of these gluten-free lemon poppy seed bars made with a blend of almond and coconut flours. These moist and flavorful bars are topped with a zesty lemon glaze for a perfect balance of sweetness and tanginess.
Ingredients
| 8 | tablespoons melted butter, preferably browned |
|---|---|
| 2 | light brown sugar |
| 2 | eggs, at room temperature |
| 1 ½ | teaspoons vanilla extract |
| 2 | tablespoons lemon juice |
| 1 | tablespoon lemon zest |
| 4 | mascarpone or softened cream cheese |
| 1 ½ | almond flour |
| ½ | cup coconut flour |
| ½ | teaspoon salt |
| ¼ | cup poppy seeds |
| 1 ½ | confectioners' sugar |
| 2 | tablespoons lemon juice |
| 1 | teaspoon lemon zest |
| 2 | tablespoons poppy seeds |
Instructions
Preparation | |
|---|---|
| 1. | Preheat the oven to 350°F (175°C) and line a 9- by 13-inch baking pan with parchment paper, leaving flaps hanging over the sides to use as handles later. |
| 2. | In a mixing bowl, vigorously whisk together the melted butter and brown sugar until evenly caramel-colored and smooth. |
| 3. | Add the eggs one at a time, mixing thoroughly. Stir in the vanilla extract, lemon zest, lemon juice, and mascarpone or softened cream cheese. |
| 4. | In a separate bowl, whisk together the almond flour, coconut flour, salt, and poppy seeds. Mix the dry ingredients into the wet ingredients until well combined. |
| 5. | Spread the thick batter evenly into the prepared pan, tapping it against the counter to remove any air bubbles. Bake for 35 to 40 minutes, depending on your desired gooeyness factor. |
| 6. | While the bars bake, whisk together all the glaze ingredients until smooth. Remove from the oven and cool completely in the pan. It's recommended to chill them in the fridge or freezer before slicing. |
Published on Aug 03, 2024 by Luminița