I LOOOOVE lemons. Lemons lemons lemons! It’s tangy; it’s fresh; it pops in your mouth. Basically, lemons are that nice solid kick in the pants you need when cooking and baking.
So imagine my excitement when I found this recipe from Food Faith Fitness blog! for Gluten-free Paleo lemon bars, with no refined sugar added. I was pulling out my whisk and lemons faster than you could say “yum”. I did tweak this recipe to include less honey; I still was tasting a great deal of sweetness, and I know a bit of honey can really go a long way!
And may I mention that lemons are natural alkalizers for your body, helping to restore balance to your pH level, rich in Vitamin C, a liver detoxifier, a bowel cleaner (yup, it’ll help make ya poop!), and strengthens your blood vessels (thereby helping with lowering blood pressure), just to name a few!
The utter beauty of this recipe is not just contained in the flavor of these lemon bars. It also contains only 6 ingredients that will tantalize and seduce your tastebuds.
So, let’s get to that recipe!
PALEO LEMON BARS
- Serves 9-10
- Prep time: 20 min
- Cooking Time: 35-45 min
- 1/4 Cup Honey
- 1/2 Cup Coconut Oil at room temperature (consistency of soft butter)
- Pinch of salt
- 1 Cup Coconut Flour
- 3 Eggs
- 1/3 Cup Honey
- 2 tsps Lemon zest (about 1 large lemon)
- 2 tsps Coconut flour
- 1/2 Cup fresh Lemon juice (about 3 large lemons)–> NONE OF THAT BOTTLED LEMON JUCE STUFF. SQUEEZE IT OUT OF THAT LEMON LIKE A CHAMPION!
- Preheat your oven to 350 degrees and rub an 8″x8″ pan with coconut oil. Set aside. Ensure that you have the your rack stationed on the middle rung of your oven.
- In a large bowl, using an electric hand mixer, beat together the honey, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
- Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 8 minutes. Once cooked, let cool for 30 minutes.
- Lower the temperature of your oven to 325 degrees.
- Once the crust has cooled, gently WHISK (don’t use an electric mixer) together the eggs, honey and lemon zest in a large bowl. Do NOT use an electric mixer here or you will over-beat the eggs and the topping with crack once baked.
- In a separate, medium bowl, whisk the coconut flour into the lemon juice, 1 tsp at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn’t clump up.
- Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
- Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 21-23 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night.
- Cut the bars into squares and enjoy.
I have already made these lemon bars twice for special events, one for a ladies’ night, and another as a sweet little Sunday post-brunch sweet with my family. And I was happy to report, everyone loved these happy, little treats and wanted seconds!
What are your thoughts about this recipe? Please comment and share!