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.
- Preheat the oven to 350ºF.
- Mix the crust ingredients in a medium sized bowl.
- 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.
- Press the dough evenly into the bottom of the baking dish & pinch up the sides just a bit.
- Bake for 10 minutes then allow to cool. In the meantime, work on the filling!
- Combine the filling ingredients in a large bowl.
- Let it sit for about 10 minutes, so the coconut flour can thicken up the mixture.
- Stir again until smooth; making sure to whisk out any specks of coconut flour.
- 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).
- Allow the bars to cool, then refrigerate until chilled.
- Lift onto a cutting board using the sides of the parchment paper, and slice into squares.
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,