PALEO LEMON BARS

August 7, 2018
These Paleo Lemon Bars are just what you need to finish this summer off!  Fresh and absolutely delicious, these bars will become your new best friend!
PALEO LEMON BARS
I used to work at this little cafe in San Luis Obispo, CA when I was in college and they has the BEST lemon bars.  They would always be the first to sell out and I even told some people that they weren’t that great because I’m selfish like that and I wanted to buy it for myself after my shift! Fast forward to present day; our lemon tree has been spewing out lemons left and right and the first thing that came to mind was lemon bars.  Also lemon crinkle cookies, but we will save that recipe for another day!
PALEO LEMON BARS
If you haven’t noticed already, they don’t have the normal bright (almost pudding like) consistency like the ones you are used to.  In fact they kind of have a consistency like pumpkin pie.  Sort of. The color is also a bit darker because coconut sugar is used instead of regular cane sugar, and if you don’t already know, coconut sugar has a dark color to it. Speaking of coconut sugar, there are a few things I must tell you.
  1.  You can find coconut sugar at most grocery stores and even Target.  Just look in the baking aisle!
  2. Coconut sugar does not taste coconutty.  I promise.  (You all know how I feel about the taste of coconut)
  3. If you’d like to make powdered sugar take a little arrowroot starch and coconut sugar and blend together.  Or you can just use a sprinkle of regular powdered sugar.  I won’t judge!
PALEO LEMON BARS
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PALEO LEMON BARS

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 8-12

Ingredients

    CRUST:
  • 1 ½ cups almond flour
  • 1/3 cup cold butter or ghee, small cubes
  • 1 tsp coconut sugar
    • LEMON FILLING:
  • ¼ cup almond flour
  • 2 tsp tapioca starch
  • 5 large eggs
  • 2/3 cup coconut sugar
  • Juice of 2 large lemons
  • 2 tsp lemon zest
  • Optional: powdered sugar

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place parchment paper into a 7x11 baking dish.
  3. Mix crust ingredients together in a bowl.
  4. Pour into parchment paper and make sure butter or ghee is spread out evenly. Press firmly down and bake in the oven for 15 minutes.
  5. While crust is baking, make your lemon filling by adding all ingredients in a bowl and whisking until completely combined.
  6. After 15 minutes, pour filling over crust.
  7. Place back in oven and bake for another 20 minutes or until the edges get golden and the filling is set.
  8. Remove and let cool.
  9. Dust powdered sugar over top.
  10. Enjoy cold!
Lemon bars are a bazillion times better cold!  After they have cooled from the oven, place in an air tight container and put them in your refrigerator until super cold! PALEO LEMON BARS

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6 thoughts on “PALEO LEMON BARS”

  1. What?! There’s another person eating palaeo who is not a fan of coconut?! I thought I was the only one!! I simply cannot eat anything coconut. Yuck! I can taste one flake of coconut in a box of cereal (which I don’t eat anymore but when I did).

    Reply

    1. hahaha. Oh yah, I rarely use coconut. And I never ever use coconut oil. Well I shouldn’t say never, but probably twice a year!! Can taste it in EVERYTHING!

      Reply

    1. So sorry, I don’t know. I don’t count carbs. But almond flour, and coconut sugar have barely any carbs. The lemon juice will probably have the highest at about 17 g per 1 cup.

      Reply

  3. Hi Jen,
    It was so nice to meet you at Bee Fest. Please put me on your email list.
    Happy Monday!
    Monday Fun Day as one of my first graders said 27 years ago!
    We use coconut oil when sautéing veggies when making winter squash soup. It’s nice when it’s cold and the coconut tastes good in that.
    Marjie

    Reply

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