Paleo Lemon Bars
Who doesn't love a lemon bar? And now if you are following a grain free diet, you can enjoy this treat too!
For the crust:
1/4 Cup Honey
1/2 Cup Coconut Oil at room temperature (it should be the consistency of soft butter)
Pinch of salt
1 Cup Coconut Flour, sifted (95g)
For the lemon topping:
1/2 Cup Honey
2 tsps Lemon zest (about 1 large lemon)
2 tsps Coconut flour, sifted
1/2 Cup Fresh* Lemon juice (about 3 large lemons)
Preheat your oven to 350 degrees and generously rub an 8x8 inch pan with coconut oil. Set aside.
2. In a large bowl, using an electric hand mixer, beat together the honey, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
3. 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.
4. Lower the temperature of your oven to 325 degrees and lower the oven rack to the 2nd from the bottom position.
5. 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 once baked. Use a hand whisk.
6. In a separate, medium bowl, whisk the coconut flour into the lemon juice, 1 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
7. Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
8. 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, best
. You need to let the crust completely cool, or it will be soft.
9. Cut the bars into 9-12 squares and enjoy!.
Notes *Do NOT use lemon juice from a bottle, it tastes completely different than fresh. ** Make sure you DON'T OVERBAKE it. You want it to to be golden brown on the edges and VERY light brown on the inside. Please make sure to follow the directions as written, and consider weighing your flour, as gluten free baking is tricky. Store bars in the refrigerator until ready to serve.