Perfect Paleo Lemon Bars

Since starting my blog, lemon bars have been at the top of my request list for sinful treats to "paleofy".  I've tested out a few healthy recipes in the past (my favorites were from Lindsay over at Delighted Momma); but, to be honest... I just felt like they were all too difficult to make as often as I wanted to.

Now, I love baking and cooking, and especially eating; so I am usually happy to put in a little extra effort in the name of a really tasty treat.  Unfortunately, I kept finding myself getting way too frustrated (I have perfectionism issues) over bits of egg pieces in the filling, constant whisking over a hot stove for 20 minutes, dealing with the food processor, time-consuming crusts, etc.  So, I did my research, saved up some patience, gave it a couple of trial runs, and ended up with what I swear must be the perfect lemon bar-- Paleo or not.

These are the perfect blend of sweet and tart, with a smooth & creamy lemony filling and a sweet, crisp crust.  I do not miss any of the butter, flour, or powdered sugar that plague a typical lemon bar.  They are just perfect, and I love not feeling guilty if I eat one too many!  I also love using parchment paper to keep the mess to a minimum-- no sticking to the pan :)

I hope you love these lemon bars as much as my family & I do!  Let me know if you try them out.  I made them for Mother's Day and they were a hit.  :)

For the Crust:
  •  1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut oil, softened
  • 2 Tbsp honey
  • 2 eggs
  • 1 tsp vanilla

For the Filling:
  • 3 eggs + 1 yolk
  • 3/4 cup fresh lemon juice
  • 1/2 cup honey
  • 3 Tbsp coconut flour
  • 1 tsp lemon zest

*Makes 16 bars.

  1. Preheat the oven to 350ºF.
  2. Mix the crust ingredients in a medium sized bowl.
  3. Line an 8x8" baking dish with a piece of parchment paper large enough to go up all four sides of the dish, and spray it lightly with coconut oil spray.
  4. Press the dough evenly into the bottom of the baking dish & pinch up the sides just a bit.
  5. Bake for 10 minutes then allow to cool.  In the meantime, work on the filling!
  6. Combine the filling ingredients in a large bowl.
  7. Let it sit for about 10 minutes, so the coconut flour can thicken up the mixture.
  8. Stir again until smooth; making sure to whisk out any specks of coconut flour.
  9. Pour the filling on top of the crust, and place in the oven to bake for an additional 25 minutes (until center is set but jiggles just slightly).
  10. Allow the bars to cool, then refrigerate until chilled.
  11. Lift onto a cutting board using the sides of the parchment paper, and slice into squares.
  12. Enjoy!

P.S.~ Happy Mother's Day to all of the incredible women out there who make this world go 'round.  I don't know who or where I would be without the two most important ladies in my life: mom & grandma.  I hope you all had a wonderful day spent either with or in memory of the women who mean most to you.

Lots of love,
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1 comment:

me said...

not sure if you will see this in time, but once they are chilled in the Refrigerator, can you keep them out? We have a cute dome that I wanted to keep them in!