Lean Lemon Squares (Light & Refreshing)

Ingredients

Crust

• 1 cup almond flour

• ¼ cup whole-wheat flour (or oat flour)

• 3 tbsp melted butter (or coconut oil)

• 2 tbsp honey

• 1 tsp vanilla extract

• Pinch of salt

Lemon Filling

• 3 large eggs

• ½ cup fresh lemon juice

• Zest of 1 lemon

• ¼ cup honey

• 1 tbsp cornstarch (or arrowroot powder)

• 1 tsp vanilla extract

• Pinch of salt

Topping

• Light dusting of powdered sugar (optional)

• Lemon zest (garnish)

Instructions

1. Preheat oven to 350°F and line an 8×8 square pan with parchment paper.

2. Prepare the crust:

   • In a bowl, mix almond flour, whole-wheat flour, melted butter, honey, vanilla, and salt.

   • Press firmly into the bottom of your pan.

   • Bake 10–12 minutes or until lightly golden.

3. Make the filling:

   • Whisk eggs, lemon juice, lemon zest, honey, cornstarch, vanilla, and salt until smooth.

4. Pour filling over the slightly cooled crust.

5. Bake another 20–22 minutes, until the center is set.

6. Let cool completely.

7. Refrigerate at least 2 hours before cutting into squares.

8. Dust lightly with powdered sugar and garnish with lemon zest.

Calories

≈ 150 calories each (cut into 16 squares)

Wine Pairing

• Moscato (light, floral, pairs beautifully with citrus)

• Prosecco (crisp bubbles balance the lemon)