Paleo Lemon Bars

For Crust:
1 cup crushed pecan
¾ cup coconut oil
¼ cup almond meal
¼ cup coconut flakes

For Filling: 
¾ cup lemon juice
1 teaspoon lemon zest
3 whole pastured eggs
3 pastured egg yolks
½ cup raw honey
¼ cup tapioca flour
½ cup almond meal
2 teaspoons coconut flour

Ingredients:
Use a fork to mash all of the crust ingredients together. If you have whole raw pecans - a pulse or two in a blender will do the trick here. Like nuttier and chunkier crust? Then don't pulse as long. Spread and mash with your hands into the bottom of a pyrex baking dish.

The crust just needs to set together, so no need for this to go on longer than it has to. Put the pan with the crust in the oven for about 8-10 mins. Burnt crust (or even a little under) will ruin the whole thing as that's all you will taste in the desert. Remember, the crust is going to cook more when the filling is in here so don't overcook.

Mix everything with a whisk or use a blender to pulse everything a few times - a much easier way to go about this whole thing. Don't blend too much if you choose to do that as it puts too much air into the eggs. Pour over crust.

Put in the oven at 350F for 20-30 mins. This is going to completely depend on your choice of baking dish and size. Watch the bars, they shouldn't be getting brown on top. If you shake them when they are in the pan and they have a nice firm jiggle, they are done! You can sprinkle a little coconut flake on the top as they finish settling for show if you'd like.

No one wants warm lemon bars. Let's be honest here. Let them cool on a rack until they are roughly room temperature and chill. If you put them in the fridge before they will have condensation on them and be soggy. Another thing you don't want. After they are in the fridge for a few hours they will be ready to go!

Recipe Credit:  thepaleofix.com

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