Ingredients:

  • 1 ½ cups Oat Flour (180 g)
  • ½ cup Almond Meal / Flour (60 g)
  • ⅓ cup Monk Fruit Sweetener Blend (65 g, for crust)
  • 6 tbsp Cold Unsalted Butter or Coconut Oil (85 g), cut into small cubes
  • 1 tsp Vanilla Extract
  • ¼ tsp Fine Sea Salt (for crust)
  • 4 large Eggs, room temperature
  • ¾ cup Freshly Squeezed Lemon Juice (180 mL)
  • 2 tbsp Lemon Zest (Finely Grated, approx. 3 lemons)
  • ¾ cup Monk Fruit Sweetener Blend (150 g, for filling)
  • 2 tbsp Maple Syrup (30 mL)
  • 2 tbsp Tapioca Starch (or Cornstarch) (16 g)
  • Pinch Fine Sea Salt (for filling)
  • Pinch Ground Turmeric (Optional, for color)
  • Powdered Monk Fruit Sweetener or Erythritol (for dusting)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x9 inch pan with parchment paper, allowing the paper to overhang the sides for easy removal.
  2. Combine Dry Crust Ingredients: Whisk together the oat flour, almond meal, ⅓ cup sweetener, and ¼ tsp salt in a medium bowl.
  3. Cut in Fat: Add the cold, cubed butter or coconut oil. Use a pastry blender or pulse briefly in a food processor until the mixture resembles coarse, wet crumbs. Stir in vanilla extract.
  4. Press and Chill: Press the mixture evenly into the bottom of the prepared pan. Prick the crust all over with a fork. Chill the crust in the freezer for 30 minutes to prevent shrinking.
  5. Blind Bake: Bake the chilled crust for 15 minutes, or until the edges begin to turn lightly golden. Remove from the oven but keep the oven running.
  6. Prepare Filling Ingredients: While the crust bakes, whisk the 4 large eggs lightly in a large bowl.
  7. Combine Wet Ingredients: Add the lemon juice, lemon zest, maple syrup, and a pinch of salt to the eggs. Whisk gently until just combined—avoid over-whisking.
  8. Incorporate Starch and Sweetener: In a separate small bowl, combine the remaining ¾ cup Monk Fruit sweetener, tapioca starch (or cornstarch), and optional turmeric. Add this mixture slowly into the lemon liquid, whisking gently until fully incorporated and lump-free.
  9. Pour and Bake: Immediately pour the lemon filling over the hot, partially baked crust. Reduce the oven temperature slightly to 325°F (160°C). Bake for 20 to 25 minutes.
  10. Check for Doneness: The filling is done when the edges are set and opaque, but the very center still has a slight, gentle wobble. Do not overbake.
  11. Cool Completely: Let cool to room temperature on a wire rack (about an hour). Then, transfer the bars (still in the pan) to the refrigerator and chill for at least 2 hours, preferably 4, before cutting.
  12. Cut Cleanly and Dust: Once completely chilled, use the parchment paper sling to lift the bars out. Slice into 16 clean squares using a sharp, hot knife (wiped clean between cuts). Dust the chilled bars with powdered low-carb sweetener just before serving.