The following post and recipe for Paleo Lemon Bars is from Cassidy of Cassidy’s Craveable Creations. Cassidy shares kid-approved recipes that are gluten and dairy free. Many of them are also paleo, and her more recent recipes are egg free.
First of all, I’d like to thank Linda for allowing me to guest post on her site. I’ve been following Linda for several years and love her and her amazing recipes, so I consider it a real honor!
Today I’d like to share one of my favorite recipes with you – Paleo Lemon Bars. I sometimes forget about lemon bars when choosing a dessert because I usually gravitate toward desserts that are ultra rich and chocolaty. Every time I make these lemon bars though, I remember just how much I love them and wonder why I don’t make them every single day! They’re always the star of the show and disappear within minutes.
They have a thick, soft but sturdy shortbread-like crust and the filling is super creamy with the perfect combination of sweet and tart. No one would ever guess they are gluten free, much less paleo! I dusted the top of them with tapioca flour just to be pretty because powdered sugar isn’t very paleo like, but I won’t judge you if you decide to use powdered sugar. ?
Paleo Lemon Bars
- 1 cup blanched almond flour
- 1/3 c + 2 Tablespoons coconut flour
- 1/4 teaspoon sea salt
- 1/4 cup refined coconut oil (solid state)
- 2 Tablespoons honey
- 1 large egg
- 1/2 teaspoon pure vanilla
- 1/2 cup fresh lemon juice, about 4 lemons (PLEASE don't use the stuff in a bottle. Its not the same!)
- Zest of 1 lemon
- 1/2 cup honey
- 5 large eggs + 1 large egg yolk
- 1 teaspoon coconut flour, sifted
- 1 Tablespoon arrowroot or tapioca flour + more for dusting if desired
- In the bowl of a food processor, add the almond flour, coconut flour, and salt. Give it a good whirl to combine. Next, add coconut oil and pulse until it's combined. After that, mix in the honey, egg, and vanilla. It should form a ball in your food processor.
- If you are making the crust ahead of time, simply wrap the dough in plastic wrap and place in the fridge until you are ready to use it. It can be kept in the fridge for up to two days. If not, press the dough into the bottom of a greased 8 x 8 inch baking dish and prick with a fork several times. Preheat the oven to 350 degrees. While the oven is preheating, place the crust in the freezer.
- Bake the crust for 8 - 10 minutes or until lightly browned. Set aside.
- For the filling, juice the lemons until you reach 1/2 cup. Then whisk together the lemon juice, lemon zest, honey, eggs and egg yolk, coconut flour, and arrowroot or tapioca flour. Pour the filling into the baked crust and place back in the oven for 15 - 20 minutes or until the center is set but slightly jiggly.
- Cool on a wire rack for 20 minutes then refrigerate until chilled to finish setting up, about 2 or 3 hours. Dust the top with tapioca flour, arrowroot flour, or powdered sugar.