Lemon bars (Paleo & Gluten Free)
Malta is blooming with lemons right now so I thought it was the perfect time to look for a new recipe to make use of some lemons. There are many options around, however, I was intrigued with this recipe for lemon bars since it looked easy. The outcome is similar to that of a lemon meringue, without the top part. The fact that it contains no refined sugar and no flours is, of course, a big plus. I loved it and will definitely make it again! This is also a great option for my lactose-free and gluten free friends.
- - 1/2 cup ground almonds
- - 1/2 cup tapioca flour
- - 3 tablespoons honey
- - 2 tablespoons coconut oil (melted)
- - Zest of 1/2 lemon (optional)
- - 5 large eggs
- - 1/2 cup fresh lemon juice
- - 1 tablespoon tapioca flour
- - 1/2 cup honey
- Preheat the oven to 180 degrees Celsius. To make the crust, mix the almond flour, tapioca flour, raw honey and zest together in a medium sized mixing bowl. Press into the bottom of a 8x8 glass baking pan with your fingers. Bake for 15 minutes or until light golden brown. Remove from the oven and allow to cool for at least 20 minutes.
- To make the filling, whisk the eggs in a medium sized mixing bowl. Mix the lemon juice and tapioca flour together in a small bowl until fully combined, and then whisk in with the eggs, being careful not to over-whisk. Whisk in the raw honey and then pour the mixture over the crust. Place in the oven and bake for another 23-27 minutes or until just set (firm one the outside but slightly wiggly in the center). The bars will continue to firm up as they cool.
- Remove from the oven and allow to cool completely, then refrigerate until full set, or about 4 hours.