Paleo Lemon Bars! You're going to LOVE how easy to make these are.
Ingredients
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, McCormick
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
Egg yolk
1 tbsp
Coconut flour
(sifted (or sub tapioca; or arrowroot flour))
3 tbsp
Powdered/icing sugar
(optional, sifted)
1 tbsp
Lemon peel (zest)
Instructions
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!
