Glazed Lemon Cake Bars (GF, DF, Nut-free)

I have to confess something.

This recipe has been sitting in my "draft" file for approximately 4 months now. And not because these lemon bars are anything but delicious (is that a sentence)? Indeed, they are fluffy, moist, tangy from bright fresh lemon zest and totally versatile.

The problem was/is, I don't know what to call them. They're Ruby Tuesday of the healthy baked good world. My instinct was to simply call them lemon bars, but they're really more of a cake-like texture. And yet, they're not as sweet as cake...plus I intended them more for a snack or breakfast.

Can you see my dilemma?!

However, I finally realized I cannot let this recipe sit stagnant and unshared because of mere semantics. So here they are, in all of their ambiguous glory! The chameleon-like nature of these "bars" actually works to your advantage, because they're perfect whenever you need breakfast, or a snack, or dessert, or just something yummy in your mouth for no specific reason. I shared them with a girlfriend who is a lawyer, and she said these would be the perfect item to grab in the morning with a hardboiled egg or some nuts.

These bars remind me of a Little Debbie-type treat, except grain-free/naturally sweetened/real food, and I promise your family (of one, two, three or more!) will be thrilled to see these cooling on the counter.

Also, feel free to skip the glaze if you want something slightly less-sweet. Here are some other fun ways to enjoy them || Warmed up with a scoop of your favorite ice cream | Topped with mashed berries and coconut cream | Smothered with peanut butter or almond butter | toasted with grassfed butter and a sprinkle of cinnamon for a lemony cinnamon toast.