Spring Into The Season With These Zesty, Luscious Lemon Bars!

When I first tried this lemon bar, I tracked down the woman that had made them. I had asked her where she had gotten idea for an almond crust. She said that one of her children had to have gluten free food and she just became accustomed to finding gluten free recipes. So, not only is this recipe absolutely scrumptious, but is also healthy for people that need to steer clear of the gluten! What a perfect recipe! Give it a try and spread the word about these lemon bars with an almond crust twist!

Check out what our friends from Big Girls Small Kitchen have to say about this:

“This version is even more delicious because the almond crust holds its own against the filling and offers a wonderful texture switch from gooey to crunchy.”

You won’t go back to the old crust after you try this almond crust!


For the almond crust:


1 cup Diamond almonds (blanched or unblanched), ground to a fine powder in a blender or food processor (be careful not to over-process or you’ll end up with almond butter!)

2 tablespoons Land O Lakes butter, melted

2 tablespoons Domino’s sugar

For the lemon curd filling:

6 egg yolks

½ cup Domino’s sugar

⅓ cup fresh lemon juice (plan on about 2-3 lemons)

Zest from one lemon

½ cup (1 stick) Land O Lakes unsalted butter, cut into pieces

Confectioners’ sugar, for serving


  1. Make the crust: Mix the ground almonds, melted butter, and sugar together in a small bowl. Pour into an 8-by-8-inch square pan (or 8½-inch round) lined with parchment paper. Use the back of the spoon to spread and press the mixture together to cover the bottom of the pan. Bake at 350°F for 8 to 10 minutes, until just beginning to look golden and dry. Let cool. Turn oven down to 300°F.
  2. Make the filling: In a large heatproof metal or glass bowl, whisk the egg yolks, sugar, lemon juice, and lemon zest together. Place on top of a pot of simmering water and add the butter a few pieces at a time until melted and combined, stirring frequently. Continue to cook over the simmering water for an additional 10 to 12 minutes, stirring frequently, until thick and coating the back of the spoon. Remove from heat and strain into a shallow bowl to remove any curdled egg bits and keep the filling smooth. Allow to cool to room temperature. Spread the lemon curd filling over the crust and bake at 300°F for 18 to 20 minutes, until the filling is set. Let cool to room temperature, and refrigerate for at least 2 hours before cutting. Dust with powdered sugar if desired.



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Quick Tip: Serve with a dollop of whipped cream on top!

Thanks again to Big Girls Small Kitchen for this amazing recipe.