Paleo Lemon Bars
User Reviews
4.8
Paleo Lemon Bars
Description
The crust is prepared by creaming coconut oil, honey, and salt, then mixing in sifted coconut flour to form a dough that is pressed evenly into a greased pan and baked until just golden. After cooling, the lemon topping is whisked together by hand to combine eggs, honey, and lemon zest without overbeating, which prevents cracking during baking.
The topping also includes lemon juice mixed gradually with coconut flour to ensure even incorporation and smooth texture. Baking the lemon layer on a lower oven rack at a slightly reduced temperature allows gentle setting. The final bars have a tender, crumbly base with a bright, tart lemon layer on top.
This dessert suits paleo and gluten-free diets through the use of coconut flour and natural sweeteners. The bars are best cut after cooling and can be served chilled or at room temperature as a refreshing treat.
Ingredients
For The Crust:
- 1/2 cup coconut oil room temperature, plus more for greasing the pan
- 1/4 cup honey raw
- 1 pinch salt
- 1 cup coconut flour sifted, 95 grams
For The Lemon Topping:
- 3 egg large
- 1/2 cup honey raw
- 2 teaspoons lemon zest
- 2 teaspoons coconut flour sifted
- 1/2 cup lemon juice fresh
Instructions
- Preheat your oven to 350 degrees Fahrenheit and generously grease an 8x8-inch pan with some coconut oil. Set aside.
- In a large bowl, using an electric hand mixer, beat together the coconut oil, honey, and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
- Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 8 minutes. Once cooked, let cool for 30 minutes.
- Lower the temperature of your oven to 325 degrees Fahrenheit, and lower the oven rack to the second from the bottom position.
- Once the crust has cooled, gently whisk together the eggs, honey, and lemon zest in a large bowl. Do not use an electric mixer here, or you will overbeat the eggs and the topping with crack. Use a hand whisk.
- In a separate, medium bowl, whisk the coconut flour into the lemon juice, 1 teaspoon at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
- Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
- Pour the topping over top of the cooled crust and bake until it is just set and the very center is just slightly jiggly, about 21-23 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, ideally overnight. You need to let the crust completely cool, or it will be soft.
- Using a very sharp knife (or else you might not cut through the crust), cut the bars into squares and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Bars
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 22.5g | 8% |
| Protein | 2.7g | 5% |
| Fat | 11.4g | 18% |
| Saturated Fat | 9.5g | 48% |
| Cholesterol | 41mg | 14% |
| Sodium | 48mg | 2% |
| Potassium | 38mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 18.3g | 37% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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