With a crisp shortbread crust and lemon custard filling, these lemon bars will remind you of the classic ones, other than their lack of refined sugar and gluten. For a tasty twist, try making the bars with lime juice and zest.
Satisfy your sweet tooth with this easy-to-make recipe for Paleo Lemon Bars.
1. Info for Paleo Lemon Bars
- Cook Time: 1 hr 20 min
- Total Time: 1 hr 20 min
- Servings: 16
- Calories: 194.49 kcal
2. Ingredients for Paleo Lemon Bars
- unsalted butter
- almond flour
- arrowroot flour
- coconut flour
- coconut sugar
- salt
- unsalted butter
- large eggs
- honey
- large eggs
- arrowroot flour
- vanilla extract
- grated lemon zest
- lemon juice
- unsweetened shredded dried coconut
3. Directions:
- Preheat oven to 350°F with a rack in lower third. Brush an 8-inch square baking pan with softened butter. Line bottom of pan with parchment paper, leaving an overhang on two sides.
- Put almond flour, coconut flour, arrowroot flour, coconut sugar, and salt in the bowl of a food processor and pulse to combine. (If you don’t have a food processor, just stir mixture together in a bowl.)
- Cut cold butter into pieces. Add butter and egg to food processor. Pulse until mixture is crumbly and holds together when pinched. (If you don’t have a food processor, cut in butter with a pastry blender or rub it with your fingers until crumbly, then add egg and stir thoroughly until dough is well blended and holds together.)
- Press dough into bottom of prepared pan in an even layer. Bake crust on lower rack of preheated oven until dry to the touch and golden-brown around edges, 20 minutes. Meanwhile, make filling.
- While crust bakes, put honey, eggs, arrowroot flour, lemon zest, and vanilla in a medium bowl and whisk until arrowroot is completely blended. Whisk in lemon juice just before pouring into pan.
- Pour and scrape lemon mixture over hot crust. Bake bars on middle rack of preheated oven until firm to the touch, about 25 minutes.
- Set pan on a cooling rack for 10 minutes. With a small sharp knife, loosen bars from sides of pan that don’t have the parchment. Using parchment overhang, lift bars from pan and cool completely on rack, about 1 hour.
- Set bars (still on parchment) on a cutting board and transfer to the refrigerator until cold, about 2 hours.
- Cut bars into 16 squares. If you like, sprinkle bars with shredded coconut. Serve bars, or refrigerate them in an airtight container with waxed paper between layers up to 3 days.
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