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Paleo Lemon Bars with Almond Flour Crust
Recipe

9 INGREDIENTS • 9 STEPS • 45MINS

Paleo Lemon Bars with Almond Flour Crust

4
1 rating
These easy lemon bars are adapted from the Sweet Laurel Cookbook by Laurel Gallucci and Claire Thomas. They use “shredded coconut powdered sugar” on top instead of powdered sugar. You’ll have to pick up the book for that little trick!
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
These easy lemon bars are adapted from the Sweet Laurel Cookbook by Laurel Gallucci and Claire Thomas. They use “shredded coconut powdered sugar” on top instead of powdered sugar. You’ll have to pick up the book for that little trick!
45MINS
Total Time
$1.21
Cost Per Serving
Ingredients
Servings
12
US / Metric
Crust
Almond Flour
1 1/2 cups
Almond Flour
Coconut Oil
3 Tbsp
Coconut Oil, melted
or Ghee
Pink Himalayan Sea Salt
1 pinch
Pink Himalayan Sea Salt
Filling
Egg
4
Large Eggs
Coconut Oil
1/4 cup
Coconut Oil
melted and cooled slightly
Honey
1/3 cup
Lemon
3
Lemons, zested, freshly squeezed
zest from 3 lemons plus 1/2 cup juice per 12 servings
Powdered Confectioners Sugar
to taste
Powdered Confectioners Sugar
or Shredding Coconut Powdered Sugar
Nutrition Per Serving
VIEW ALL
Calories
224
Fat
17.2 g
Protein
5.5 g
Carbs
14.9 g
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Paleo Lemon Bars with Almond Flour Crust
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author_avatar
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Line a 8x8-inch pan with parchment paper, letting the paper hand over the sides in a cross for easy removal.
step 3
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
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