RECIPE
10 INGREDIENTS9 STEPS45MIN

Paleo Lemon Bars with Almond Flour Crust

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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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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!

45MIN

Total Cooking Time

10

Ingredients
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
Crust
1 1/2 cups
Almond Flour
3 Tbsp
Coconut Oil , melted
Ghee
1 pinch
Pink Himalayan Sea Salt
Filling
4
Large Eggs
1/4 cup
Coconut Oil
melted and cooled slightly
1/3 cup
3
Lemons , zested
to taste
Powdered Confectioners Sugar
Shredding Coconut Powdered Sugar
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Directions

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Step 1
Preheat the oven to 350 degrees F (175 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
Make the crust: whisk together the Almond Flour (1 1/2 cups) , Coconut Oil (3 Tbsp) , Maple Syrup (2 Tbsp) and Pink Himalayan Sea Salt (1 pinch) in a medium bowl until a soft dough forms.
Step 4
Press the dough into the bottom of the prepared pan, about 1/4 inch thick, and bake for 15 minutes, or until just golden brown around the edges. Remove from the oven and allow the crust to cool while you make the filling.
Step 5
Make the filling: In the bowl of a stand mixer fitted with a whisk attachment, whip the Eggs (4) for about 4 minutes, until frothy.
Step 6
Slowly add the Coconut Oil (1/4 cup) and Honey (1/3 cup) and mix until combined. Fold in the Lemon Juice (1/2 cup) and Lemons (3) by hand.
Step 7
Before adding the filling to the cooled crust, let the filling settle so there are no bubbles on top. You can tap the bowl on your counter a few times to help pop any bubbles.
Step 8
Pour the filling into the cooled crust and bake for another 15 to 25 minutes, or until set at the edges and just barely jiggly in the center.
Step 9
Let the bars cool and set completely in the pan, then dust with the Powdered Confectioners Sugar (to taste) and cut into squares. Store in a sealed container at room temperature for up to 3 days. Enjoy!

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