Updated: Nov 26, 2020
Paleo Lemon Bars! You're going to LOVE how easy to make these are.
Servings: 12 Servings
1/4 cup Coconut oil (melted and cooled)
1/4 cup Coconut sugar (or sub 2-3 tablespoons honey or maple syrup)
1 medium egg (at room temperature)
1/4 tsp Almond extract,
1 cup Almond Flour (packed fine almond; (do not use almond meal)
3 tbsp Coconut flour
1/4 tsp Salt
1 whole lemon(s)Lemon peel (zest) (Zest from)
1/2 cup Lemon juice (freshly squeezed; (from about 2-4 lemons)
1/2 cup Honey
4 large egg
1 egg yolk
1 tbsp Coconut flour (sifted (or sub tapioca; or arrowroot flour))
3 tbsp Powdered/icing sugar (optional, sifted for garnish)
1 tbsp Lemon peel (zest for garnish)
Preheat oven to 325 degrees F. Line an 8x8 inch pan with parchment paper. (Do not use a glass pan as it will likely cause the bottom of the crust to burn.)
First make the crust: In a medium bowl, add in the coconut oil, coconut sugar, egg and almond extract. Mix together until smooth. Add in almond flour, coconut flour and salt. Mix again until a dough forms. Press dough evenly into prepared pan with your hands. Bake for 10 minutes, then remove from oven and allow to cool for two minutes before adding your filling.
While your crust bakes, you can make the filling: In a medium bowl, whisk together the lemon zest, lemon juice, honey, eggs, egg yolk and coconut flour. Pour over crust. Bake for 18-25 minutes or until filling is set and no longer jiggles. Cool completely on a wire rack then refrigerate for at least 4 hours to firm up bars. Once ready to serve, use a sharp knife to cut into 12 bars. I recommend garnishing them with powdered sugar and a little lemon zest before serving. Enjoy!
Enjoy it and remember to share your creation with me. Using instagram? Then you can tag me using @adsvitality. Healthy regards, Adriano dos Santos