Triple Layer Paleo Lemon Bars with Coconut Whipped Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Egg

• Canned Goods

  • 1 can Coconut cream

• Condiments

  • 2/3 tbsp Lemon juice, fresh
  • 1/3 cup Lemon juice, Fresh Squeezed
  • 1 tbsp Maple syrup or raw honey, pure
  • 3 Tbspraw honey

• Baking & Spices

  • 3/8 cup Coconut flour
  • 1/4 cup Coconut sugar, organic
  • 2 tbsp Tapioca flour
  • 1 tsp Vanilla, pure

• Dairy

  • 1/4 cup Cashew butter, creamy

Found on paleorunningmomma.com

Description

Ingredients

• 1 egg
• ¼ cup organic coconut sugar
• ¼ cup creamy nut or seed butter (you can also use solid refined coconut oil)
• ½ tsp pure vanilla extract
• ¼ cup + 2 tbsp coconut flour
• ½ tbsp fresh lemon juice
• 4 eggs
• ⅓ cup raw honey
• ⅓ cup fresh squeezed lemon juice
• 1 tsp grated lemon zest
• 2 Tbsp tapioca flour
• 1 can coconut cream or the thick part of full fat coconut milk
• 1 tbsp pure maple syrup or raw honey
• ½ tsp pure vanilla extract
• ½ tsp fresh lemon juice*

Directions

• Preheat your oven to 350 degrees.
• In one bowl, whisk the egg, coconut sugar, nut butter, lemon juice and vanilla until smooth. Then stir in the coconut flour until a sticky cookie dough forms.
• Grease the bottom of an 8 x 8 inch baking dish to prevent sticking, or line with parchment paper and spread the crust out evenly on the bottom of the dish. Bake in the preheated oven for 10 minutes until just set, then remove.
• While the crust bakes, whisk together the tapioca flour with the lemon juice and honey until well combined and smooth. Whisk in each of the eggs one by one. Pour this mixture over the baked crust, then bake another 20 minutes until the lemon layer is set and just beginning to turn light brown**
• Remove from the oven and allow to cool completely at room temp before refrigerating to prevent the lemon layer from cracking.
• To make the whipped cream layer, in a large bowl, beat the coconut cream (or thick part of separated canned coconut milk) until light and creamy, then beat in the maple syrup or honey, vanilla, and lemon juice (if using)
• Refrigerate the whipped cream until ready to use. Once the lemon bars are totally cooled, spread the whipped cream evenly over the top of the bars, then cut into squares and serve, garnishing with a bit of grated lemon zest if you want. Store leftovers covered in the refrigerator for 3-4 days. Enjoy!