May 9

May 9 Paleo Lemon Bars

For you healthy folk, try this on for size!

Paleo Lemon Bars

adapted from "Sweet Laurel Cookbook"

Ingredients:
Crust:
1.5 cups almond flour
3 tablespoons coconut oil or ghee melted
2 tablespoons maple syrup
pinch salt

Filling:
4 large eggs
1/4 cup coconut oil, melted and cooled slightly
1/3 cup honey
1/2 cup fresh lemon juice
grated zest of 3 lemons
unsweetened shredded coconut or powdered sugar (optional)

Preheat the oven to 350F. Line a 8x8 inch pan with parchment paper, letting the paper hang over the sides in a cross for easy removal.

Make the crust. Whisk together the flour, coconut oil or ghee, maple syrup, and salt in a medium bowl until a soft dough forms. 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.

Make the filling: In the bowl of a stand mixer fitted with a whisk attachment, whip the eggs for about 4 minutes, until frothy. Slowly add the coconut oil and honey, and mix until combined. Fold in the lemon juice and zest by hand. 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.

Pour the filling into the cooled crust and bake for another 15-25 minutes, or until set at the edges and just barely jiggly in the center. Let the bars cool and set completely in the pan, then dust with the powdered sugar or shredded coconut and cut into squares. Store in a sealed container at room temperature for up to 3 days.

*Process shredded coconut in a food processor until almost powdery, as a sugar-free substitute.