PALEO LEMON BARS
PALEO LEMON BARS
Lemon bars are the perfect combination of tangy and sweet, and they make a great treat that anyone can enjoy. I love the creamy filling combined with the buttery crust (please refrain from drooling on your keyboard). It's hard to be in a bad mood when you're eating a delicious lemon bar... that's a fact.
I have been making lemon bars since I was young, and this paleo friendly version tastes just as good as they always have. If you have followed some of my other recipes you know I am a stickler for using certain brands, especially almond flour. I only recommend Honeyville brand, or you may wind up with a crumbly mess on your hands. Or your plate. If you're allergic to nuts then sesame seed flour works just as well in this recipe.
If you want to mix it up a little bit, you can use key lime juice instead of lemon juice, or a combination of half lime and half lemon juice. Have fun and experiment!
I have been making lemon bars since I was young, and this paleo friendly version tastes just as good as they always have. If you have followed some of my other recipes you know I am a stickler for using certain brands, especially almond flour. I only recommend Honeyville brand, or you may wind up with a crumbly mess on your hands. Or your plate. If you're allergic to nuts then sesame seed flour works just as well in this recipe.
If you want to mix it up a little bit, you can use key lime juice instead of lemon juice, or a combination of half lime and half lemon juice. Have fun and experiment!
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Paleo Lemon BarsPrep time: 15 mins. Cook time: 45 mins. Servings: 9 -12 bars
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Ingredients:
CRUST
- 1/2 cup almond flour (or sesame seed flour if allergic to nuts)
- 1/2 cup tapioca flour
- 3 Tbsp. raw honey
- 2 Tbsp. ghee or coconut oil, warmed if solid
- Zest of 1/2 lemon (optional)
FILLING
- 5 large eggs
- 1/2 cup fresh lemon juice
- 1 Tbsp. tapioca flour
- 1/2 cup raw honey, warmed if solid
Equipment:
- Measuring cups and spoons
- Citrus zester
- Citrus juicer
- Medium sized mixing bowl
- 8x8 glass baking pan
Directions:
1. Preheat oven to 350F (175C). To make the crust, mix the almond flour, tapioca flour, raw honey and zest together in a medium sized mixing bowl. Press into the bottom of a 8x8 glass baking pan with your fingers. Bake for 15 minutes or until light golden brown. Remove from the oven and set aside.
2. To make the filling, whisk the eggs in a medium sized mixing bowl. Mix the lemon juice and tapioca flour together in a small bowl until fully combined, and then whisk in with the eggs. Whisk in the raw honey and then pour the mixture over the crust. Place in the oven and bake for another 23-27 minutes or until just set (firm but slightly wiggly). The bars will continue to firm up as they cool).
3. Remove from the oven and allow to cool completely, then refrigerate until ready to slice and serve.
Note: I usually refrigerate for about 4 hours before serving.
CRUST
- 1/2 cup almond flour (or sesame seed flour if allergic to nuts)
- 1/2 cup tapioca flour
- 3 Tbsp. raw honey
- 2 Tbsp. ghee or coconut oil, warmed if solid
- Zest of 1/2 lemon (optional)
FILLING
- 5 large eggs
- 1/2 cup fresh lemon juice
- 1 Tbsp. tapioca flour
- 1/2 cup raw honey, warmed if solid
Equipment:
- Measuring cups and spoons
- Citrus zester
- Citrus juicer
- Medium sized mixing bowl
- 8x8 glass baking pan
Directions:
1. Preheat oven to 350F (175C). To make the crust, mix the almond flour, tapioca flour, raw honey and zest together in a medium sized mixing bowl. Press into the bottom of a 8x8 glass baking pan with your fingers. Bake for 15 minutes or until light golden brown. Remove from the oven and set aside.
2. To make the filling, whisk the eggs in a medium sized mixing bowl. Mix the lemon juice and tapioca flour together in a small bowl until fully combined, and then whisk in with the eggs. Whisk in the raw honey and then pour the mixture over the crust. Place in the oven and bake for another 23-27 minutes or until just set (firm but slightly wiggly). The bars will continue to firm up as they cool).
3. Remove from the oven and allow to cool completely, then refrigerate until ready to slice and serve.
Note: I usually refrigerate for about 4 hours before serving.
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