Who loves a good lemon bar? 🙋🏻♀️ I’m kind of weird and don’t have the biggest sweet tooth, so these tangy, tart Paleo Lemon Bars seriously hit the spot post dinner 🍋 I also am in serious need of a food photography lesson (cough cough @beachsidekitchen & @foodbymaria). Sometimes I think my pics are so good and then I look at them again later and I’m like “oh maybe not…” 😂 Anywho, I’m working on it and the recipe still rocks. Inspired by @ambitiouskitchen 💛
Paleo Lemon Bars
- 1/4 cup coconut oil melted and cooled
- 1/4 cup coconut sugar
- pinch of salt
- 1 egg
- 1 cup flour - almond, coconut or Bob's Red Mill Paleo Baking Flour work!
- 3-4 lemons
- 1/2 cup honey
- 5 eggs (4 whole eggs, one egg yolk)
- 1 tbsp coconut flour
Optional for Topping
- lemon zest
- powdered sugar
Preheat oven to 325 degrees.
For the crust, whisk together coconut oil melted and cooled, coconut sugar, a pinch of salt, and 1 egg until smooth. Add in flour of your choice - I used @bobsredmill paleo baking flour but coconut or almond flour should work too! Press dough into a parchment paper lined 8x8 pan and bake for 8-10 minutes.
While it bakes make the filling! Combine the zest from 2 lemons, 1/2 cup FRESH lemon juice (3ish lemons), honey, 4 eggs and 1 egg yolk, and coconut flour. Pour over your crust and bake for about 20-24 minutes until the filling has solidified.
Refrigerate for 4 hours then serve with powdered sugar (optional - use honey to keep it paleo) and lemon zest on top!