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.
Paleo Lemon Bars
2017-08-24 13:57:12
Yields 9
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the crust
- – 1/2 cup ground almonds
- – 1/2 cup tapioca flour
- – 3 tablespoons honey
- – 2 tablespoons coconut oil (melted)
- – Zest of 1/2 lemon (optional)
For the filling
- – 5 large eggs
- – 1/2 cup fresh lemon juice
- – 1 tablespoon tapioca flour
- – 1/2 cup honey
Instructions
- 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 8×8 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.
Adapted from Paleo Cupboard
Adapted from Paleo Cupboard
Rody's Hearty Corner http://www.rodysheartycorner.com/
