Lemon Bars Recipe (Paleo, Clean Eating, Gluten Free

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg yolks
  • 4 Eggs

• Canned Goods

  • 3 tbsp Coconut milk, canned

• Condiments

  • 10 tbsp Honey
  • 9/16 cup Lemon juice, fresh

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 1/4 tsp Salt, Real
  • 5 tbsp Tapioca flour
  • 1/4 Teapsoon real salt

• Dairy

  • 7 1/2 tbsp Butter

Found on mynaturalfamily.com

Description

Directions

• Preheat the oven to 350 degrees. Line a 9x9 baking pan with parchment paper so that the paper goes all the way up the sides of the pan.
• In the bowl of a food processor, pulse together the almond flour, tapioca starch, and salt. Add the honey and cubes of butter and process until smooth dough forms.
• Press the dough evenly into a 9x9 baking pan lined with parchment paper.
• Bake the crust for 10 minutes in the preheated oven, or just until it starts to turn golden brown on top.
• While the crust is baking, make the filling. In a large saucepan, whisk together the eggs, honey, lemon juice, and salt until very smooth. Place the pan on medium/high heat and add in the butter cubes. Whisk constantly until the butter melts and the mixture comes to a boil.
• As soon as the mixture boils, remove it from the heat. Whisk in the coconut milk and pour the filling on top of the par-baked crust. Return it to the oven and bake for another 10 minutes, or until the filling is glossy and set.
• Let cool completely. Refrigerate for a few hours and slice into bars with a hot knife. Keep bars refrigerated in an airtight container.

Nutrition