Paleo Lemon Bars Recipe
User Reviews
5
Paleo Lemon Bars Recipe
Description
This Paleo Lemon Bars Recipe combines a crust made from almond flour, coconut oil, egg, vanilla, and coconut palm sugar, pressed into a pan and baked until set. The lemon topping includes eggs, fresh lemon zest and juice, coconut palm sugar, coconut flour, and coconut milk, blended and whipped to remove lumps. After pouring the lemon mixture onto the warm crust, the bars bake further, then cool gradually in the oven before refrigeration, which develops their texture and flavor.
The crust has a subtle sweetness and a tender, crumbly bite from the almond flour and coconut oil. The lemon layer is bright and tart, thickened by coconut flour for a smooth finish. These bars are cut into squares and served chilled, making them suitable for dessert or a snack where a citrusy option fits well.
Because the recipe uses coconut milk, almond flour, and natural sweeteners, it suits paleo dietary preferences. Storing them refrigerated improves their taste as the flavors meld over time. The topping’s custard-like texture can be nicely firm yet delicate when cooled properly.
Ingredients
- For the Crust
- 2 cups almond flour
- 2 tbs coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 tbs coconut palm sugar
- For the topping
- 4 egg
- 1.5 tbs lemon zest
- ½ cup lemon juice
- ⅛ cup coconut palm sugar
- 2 tbs coconut flour
- 2 tbs coconut milk soft*
Instructions
- Pre-heat the oven to 350 degrees.
- Melt the coconut oil for the crust. In a small bowl combine all ingredients and mix until everything is sticky.
- Line an 8x4 pan with parchment paper. Scoop the mixture into the pan and use a silicone spatula to press the crust down evenly.
- Bake for 10 minutes and remove from the oven. Let sit in pan.
- In a larger bowl, mix together the coconut flour and palm sugar. Add in the remaining ingredients and use a handheld mixer to whip on medium for 2 minutes. Make sure no clumps remain.
- Pour the lemon mixture over the crust and pop in the oven. Bake for 22 minutes then shut the oven off.
- Let sit in the oven as it cools for ten more minutes. Remove from the oven and let cool fully in the pan.
- Once cooled, pull out the parchment paper and cut into squares. Store in the fridge
Notes
- Use almond flour rather than almond meal for the best crust texture.
- Add a tablespoon of coconut palm sugar to the crust if a sweeter base is desired.
- Store the lemon bars in the refrigerator; flavor and texture improve after a day.
- Use canned coconut milk that is soft and not hardened; if solidified, gently warm it to soften before adding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8squares
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 102mg | 34% |
| Sodium | 51mg | 2% |
| Potassium | 62mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 149IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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