Paleo Lemon Bars (gluten-, grain-, dairy-, refined sugar-free)

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I remember the time when A and I used to devour a whole pan of lemon bars in one evening. What I don’t remember is if those evenings were also packed with brownies and/or chocolate chip cookies! Anyhow, the lemon bars had a delicious buttery base/crust, and was topped with a heavenly lemon custard.

Due to my dietary choices, lemon bars have not been on my menu for over three years. It’s hard to fathom, I know. That was until I stumbled across this recipe. These lemon bars are really awesome. They are also free from gluten, grain, refined sugar and dairy.

The base/crust is made with almond and tapioca starch (I know, I know, tapioca starch isn’t considered Paleo to many, but it is being more accepted in the community these days), honey and coconut oil. The topping is tangy and lemony, and made with eggs, lemon zest, lemon juice, tapioca starch and honey.  I prefer my lemon bars on the tangier side, and have successfully made them with 125 g – 150 g (5-1/2 tablespoons – 6-3/4 tablespoons) honey, as opposed to to 170 g (1/2 c).


PALEO LEMON BARS (GLUTEN-, DAIRY-, REFINED SUGAR-FREE)

adapted from paleo cupboard: paleo lemon bars

makes one 20 cm (8 inch) square pan


Ingredients

for the base/crust

  • 60 g (1/2 c) almond flour
  • 64 g (1/2 c) tapioca starch
  • 65 g (3 tablespoons) raw honey, softened
  • 2 tablespoons melted coconut oil

for the lemon custard

  • 5 large eggs, beaten, passed through a sieve
  • grated zest of 1 large lemon
  • 120 ml (1/2 c) fresh lemon juice
  • 1 tablespoon tapioca starch
  • 150 g (6-3/4 tablespoons) raw honey, softened, or to taste


Method

1. Preheat oven to 180 C (350 F). Lightly grease a 20 cm (8 inch) square dish with coconut oil (or line a same sized pan with parchment).

2. To make the base/crust: mix everything together until well combined, and press into the bottom of the prepared dish. Bake in the middle of the oven for 15 minutes.

3. While the base/crust is hot, use the back of a spoon to press the crust and create a lip around the edge of the dish, about 1.25 cm (1/2 inch) up the sides. Let cool.

4. To make the lemon custard: mix everything together until well combined, and pour into the base/crust. Bake in the middle of the oven for 23-25 minutes, or until the custard is just set (firm on the outer edge, and a little jiggly in the middle).

5. Let cool, and chill for 4+ hours before slicing and enjoying.

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