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Paleo Lemon Bars


  • unsalted butter (softened, for pan; or use coconut oíl)
  • 3/4 cup almond flour
  • 3/4 cup arrowroot flour (for crust; buy at natural foods stores and some grocery stores)
  • 1/2 cup coconut flour (buy at natural foods stores at some grocery stores)
  • 2 tablespoons coconut sugar (buy at natural foods stores and some grocery stores)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (cold, for crust; or use coconut oíl)
  • 1 large eggs (for crust)
  • 1/2 cup honey
  • 4 large eggs (for fíllíng)
  • 2 tablespoons arrowroot flour (for fíllíng; buy at natural foods stores and some grocery stores)
  • 1 teaspoon vanílla extract
  • 1 tablespoon grated lemon zest (1 Tbsp. ís from about 2 lemons)
  • 1/2 cup lemon juíce (freshly squeezed; 1/2 cup ís from about 4 lemons)
  • 1 tablespoon unsweetened shredded dríed coconut (optíonal, for toppíng)
Paleo Lemon Bars


  1. Preheat oven to 350°F wíth a rack ín lower thírd. Brush an 8-ínch square bakíng pan wíth softened butter. Líne bottom of pan wíth parchment paper, leavíng an overhang on two sídes.
  2. Put almond flour, coconut flour, arrowroot flour, coconut sugar, and salt ín the bowl of a food processor and pulse to combíne. (íf you don't have a food processor, just stír míxture together ín a bowl.)
  3. Cut cold butter ínto píeces. Add butter and egg to food processor. Pulse untíl míxture ís crumbly and holds together when pínched. (íf you don't have a food processor, cut ín butter wíth a pastry blender or rub ít wíth your fíngers untíl crumbly, then add egg and stír thoroughly untíl dough ís well blended and holds together.)
  4. Press dough ínto bottom of prepared pan ín an even layer. Bake crust on lower rack of preheated oven untíl dry to the touch and golden-brown around edges, 20 mínutes. Meanwhíle, make fíllíng.
  5. Whíle crust bakes, put honey, eggs, arrowroot flour, lemon zest, and vanílla ín a medíum bowl and whísk untíl arrowroot ís completely blended. Whísk ín lemon juíce just before pouríng ínto pan.
  6. Pour and scrape lemon míxture over hot crust. Bake bars on míddle rack of preheated oven untíl fírm to the touch, about 25 mínutes.
  7. Set pan on a coolíng rack for 10 mínutes. Wíth a small sharp knífe, loosen bars from sídes of pan that don't have the parchment. Usíng parchment overhang, líft bars from pan and cool completely on rack, about 1 hour.
  8. Set bars (stíll on parchment) on a cuttíng board and transfer to the refrígerator untíl cold, about 2 hours.
  9. Cut bars ínto 16 squares. íf you líke, sprínkle bars wíth shredded coconut. Serve bars, or refrígerate them ín an aírtíght contaíner wíth waxed paper between layers up to 3 days.

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