Lemon Bars

Is it spring yet?

Over the past few months, I’ve made my fair share of chocolate and nutty desserts. When March comes around, the hope that maybe, just maybe, spring may actually makes its lovely appearance. We’ve had consecutive snow storms pretty much the last few weeks with some warm (40 in upstate New York is considered warm)days thrown in there just so we don’t go completely crazy.

I have major spring fever and I needed something springy and light in my life. These bars were so deliciously light and sweet but still tart. Just what I was craving. With every bite, I was pleased:)
With paleo desserts, I don’t often get the consistency of shortbread. I’ve made some desserts with success but I usually run into an error with consistency, being too crumbly, or dry.
Enjoy these little bites of heaven and remember…THINK SPRING!

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Yield ~ 9 bars
1 cup almond flour
⅓ cup + 2 tbsp. coconut flour
¼ tsp. sea salt
¼ cup coconut oil, solid
2 tbsp. raw honey
1 egg
½ tsp. vanilla extract
½ cup fresh lemon juice, about 4 lemons
Zest of 1 lemon
½ cup coconut sugar
5 eggs + 1 egg yolk
1 tsp. coconut flour
1 Tbsp. tapioca flour

1. Preheat oven to 350 degrees. Grease an 8×8 baking pan (I used coconut oil)
2. In a food processor, combine the almond flour, coconut flour and sea salt. Pulse a few times until mixed. Next, add the coconut oil until combined.Finally, add the honey, egg and vanilla extract until completely blended.
3. Press the crust into the baking pan and prick with a fork a few times in the center. Bake in preheated oven for 10-12 minutes or until the crust is slightly brown.
4. Meanwhile, make the filling by combing the lemon juice, lemon zest, coconut sugar, eggs and egg yolk, coconut flour, and tapioca flour.
5. Pour the filling into the baked crust and bake for 17-20 minutes or until the filling is completely set.
5. Cool completely before cutting. Enjoy:)

* I love tangy lemon bars, if you don’t like the tartness, you can reduce the lemon juice to 1/4 cup and do 1/4 cup water. You can also omit the lemon zest.
*You can sub the coconut sugar for any sweetener including honey, maple syrup, brown sugar, etc. These bars aren’t overly sweet but do have some sweetness to cut the tartness.


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