The taste of summer is in these Lemon Curd Berry Bars; fresh and delicious, but also healthier than the average dessert bar. I used mainly wild blueberries with a few raspberries. You can use either a mix of berries or just blueberries. Berries are a part of my “Super Food” list because of their high anti-oxidants and nutritional value.  Blueberries are high in Vitamin C, K, and Manganese.  Bon Appétit!

Ingredients:

For the Crust:

1 Cup Almond Flour

2 tbsp coconut flour

½ cup almond butter

¼ cup flaxseed

¼ cup of coconut oil

½ tsp stevia, liquid

1 tsp lemon zest

½ tsp baking soda

For the Lemon Curd:

3 organic cage-free eggs (Vegan option: 1/3 cup of arrowroot powder or tapioca powder)

½ cup lemons juiced

1 tbsp lemon zest

5 tbsp coconut oil

½ tsp stevia, liquid

For the Berry Layer:

2 cups of berries, fresh or frozen (if frozen let thaw)

½ lemon, juice

2 tbsp tapioca flour

Directions:

For the Crust:

Preheat the oven to 350 degrees. Line a 5×7 baking dish with parchment paper.  In a mixing bowl, mix all the ingredients and evenly place at the bottom on a baking dish. Save about ½ cup of crust for the top crumble.

Bake the crust for 10 minutes.

For the Lemon Curd:

Make the lemon curd while the crust in baking.  Combine all the ingredients in a saucepan. Whisk together. Turn the heat to medium and slowly continue to whisk until it thickens.

Place the lemon curd to the side to cool. Place 1 cup of the lemon curd on top of the crust layer evenly.

For the Berry Layer:

Mix in a mixing bowl the berries, tapioca flour, and lemon juice. Place even layer on top of the lemon curd.

Top with the remaining crust.

Bake for about 20- 25 minutes until the top of lightly browned. Let cool completely before cutting into.

 

Enjoy cold or warm. Best stored in the refrigerator for 5 days.

 

 

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