The classic lemon bars get a Paleo-friendly makeover!
These lemon bars are sweet, sour, bright and so easy with only a few ingredients! You’d never know these are healthy! The taste is just amazing, and I will definitely make again and again!
Healthy lemon bars
Sweet & sour lemon bars, only a few ingredients! You’d never know these are healthy!
For the crust:
- 1/4 cup honey
- 1/2 cup coconut oil at room temperature (make sure it is the consistency of soft butter)
- Pinch of salt
- 1 cup coconut flour, sifted (95g)
For the lemon topping:
- 3 eggs
- 1/2 cup honey
- 2 teaspoons lemon zest (about 1 large lemon)
- 2 teaspoons coconut flour, sifted
- 1/2 cup fresh lemon juice (about 3 large lemons)
*For a thicker topping, double the recipe
- Preheat your oven to 175 °C / 350 °F. Rub an 20x20 cm (8x8 inch) pan with coconut oil. Set side.
- In a large bowl (using an electric hand mixer) beat together the honey, coconut oil and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
- Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 8 minutes (middle). Let cool for 25 minutes.*
- Lower the temperature of your oven to 160 °C / 325°F, and lower the oven rack to the 2nd from the bottom position.
- Once the crust has cooled, gently whisk together the eggs, honey and lemon zest in a large bowl. Do not use an electric mixer here, but a hand whisk.
- In a separate bowl, whisk the coconut flour into the lemon juice, 1 teaspoon at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
- Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
- Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 20-23 minutes. Let cool completely at room temperature. Cover and refrigerate for at least 6 hours. You need to let the crust completely cool, or it will be soft.
- Using a sharp knife cut the bars into squares and enjoy!
- You want the crust to to be golden brown on the edges and very light brown on the inside. Use a fork to punch some wholes in the crust to make the crunch and topping fused together.
- Please make sure to follow the directions as written, and I highly recommend weighing your flour, as gluten free baking is tricky.
- These lemon bars taste absolutely wonderful! But they do have a lot of coconut taste because of the flour in the crust. You could try to substitute with some almond flour, which has the same texture.
- Store bars in the refrigerator until ready to serve.
I suggest white wine. The lemon bars pairs well with a medium-dry Riesling, or a dry oaked Chardonnay. (Pairing points: Eggs and lemon)
What is your…
What is your favorite tart/bars recipe? Comment below so I can do a recipe inspired by them. Let me know what you think in the comments, rate the recipe if you try it (it helps me improve them for you!), and if you make it at home share it on Instagram with #alalinn som I can see!