Ingredients

The following ingredients have 8 Servings
  • 1/4 cup almond flour
  • 1/2 cup plus 2 tbsp coconut flour
  • 1/4 tsp baking soda
  • Pinch of sea salt
  • 1 egg
  • 1/4 cup honey
  • 2 tbsp grass-fed butter or ghee ((or coconut oil))
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 cup honey
  • 1 lemon ((zest and juice))
  • Pinch of sea salt

Instruction

  • Preheat oven to 350 degrees fahrenheit, and line an 8"X8" pan with parchment paper. I used a glass pan.
  • Next, make the crust. Start by placing all of the dry ingredients for the crust in a small mixing bowl. Use a whisk to stir the ingredients until they are combined.
  • In another small mixing bowl, add all of the wet crust ingredients and whisk them together. It will take a couple minutes to get the honey worked into the other ingredients.
  • Next, add your dry ingredients to your wet ingredients and continue stirring until a clumpy dough forms.
  • Plop the dough into your parchment lined square baking dish, and use your hands to spread the dough, making a uniform layer.
  • Place your dish in the oven and bake for 15 minutes until the crust starts to get golden brown around the edges and on the top.
  • While the crust is baking, prepare the filling. Place all of the filling ingredients in one of the bowls you used and already emptied. I used the dry ingredient bowl when I made them last time because it meant less dishes.
  • Whisk together all of the filling ingredients. Again, it will take a little effort to get the honey all the way worked into the rest of the ingredients. Stick with it, you're almost finished.
  • When the crust is done, remove from the oven and pour your filling right on top.
  • Return your dish to the oven and bake for another 20 minutes until the filling is set.
  • Remove from the oven and let your paleo lemon bars cool. Once cooled, slice into bars and serve.
  • Store in an airtight container in the fridge for 5-7 days.