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Paleo Lemon Bars
gluten-free
Gluten-Free
dairy-free
Dairy-Free
paleo
Paleo
vegetarian-vegan
Vegetarian or Vegan
pescatarian
Pescatarian
Paleo, Gluten Free, Dairy Free
Prep Time:
25
minutes
mins
Cook Time:
40
minutes
mins
Total Time:
1
hour
hr
5
minutes
mins
Servings:
12
-16 servings
Ingredients
1x
2x
3x
Crust
1/2
cup
112g butter, ghee, or coconut oil, softened
1/4
cup
packed
43g coconut sugar
1/4
tsp
vanilla extract
1
cup
packed
150g almond flour
3/4
cup
93g arrowroot powder
2
pinches
sea salt
Lemon Filling
5
large eggs + 1 egg yolk
1
cup
340g honey
3/4
cup
lemon juice
freshly squeezed
2
Tbsp
lemon zest
3/4
cup
packed
112g almond flour
1/4
cup
31g arrowroot powder
Powdered coconut sugar or arrowroot powder for dusting
optional
Instructions
Crust
Preheat oven to 350ºF/177ºC and line baking dish with parchment paper. Make sure to leave some overhang to help with removal after cooling.
To make the crust, mix together softened butter, coconut sugar, and vanilla in a large mixing bowl until creamy and smooth.
Add in almond flour, arrowroot powder, and sea salt and mix until a dough forms.
Press the dough into prepared baking dish, creating an even layer.
Poke a few holes in the crust with a fork.
Bake for 20-25 mins or until lightly browned.
Allow to cool on cooling rack.
Lemon Filling
In the same mixing bowl as earlier, whisk together eggs, honey, lemon juice, and lemon zest.
While whisking, gradually add in almond flour and arrowroot powder. Whisk until well combined.
When the crust is cool, gently pour lemon filling on top of crust.
Bake for 20-22 mins or until the top is just set. Take care not to overcook.
Allow to cool in pan on a cooling rack for about 3 hours.
Once it is completely cool, remove the bars using the parchment overhang. You may need to loosen the corners a bit with a knife.
Cut into squares.
Sprinkle with powdered sugar or a bit of arrowroot powder for presentation just before serving.
Store under refrigeration for up to 5 days.
Author:
Kit