SPRING IS HERE! And I’m dancing from the rooftops because spring in England feels a little bit like when Sleeping Beauty awoke after 100 years. Everything comes ALIVE! People are outside all day long, in shorts, even if its only 50 degrees because SUN! The birds are singing, the flowers are blooming + paleo lemon bars are baking.
Growing up, lemon bars were always my picnic go-to. I loved to bake them, but I especially loved to eat them. I’d search + search the dessert table through all of the snickers salads, strawberry pretzel desserts + plates of cookies to find the sunshiney, golden yellow bites of zesty, tangy lemon.
These days, I live a Paleo-based lifestyle. I find that my body feels best this way + I actually love eating these types of foods. However, there are a few times a year when I realise I really miss something from a more traditional food category. And in the springtime, it’s the lemon bars.
But the good news for both you + me is that I’ve trialed + trialed these bars to find an entirely paleo alternative that’s just as good as the original! They’re sweet + tangy, zesty + buttery. They’re everything that you want in a lemon bar recipe, but without any of the white flour or white sugars.
To start with, the crust is made from almond flour. Almonds are a great source of healthy fat. They’ve been proven to help lower cholesterol + contain antioxidants such as Vitamin E. Paired with an egg and a bit of coconut flour for structure, lemon zest for flavour + a small splash of maple syrup for sweetness, almonds make the perfect base for the smooth, lemon custard. I also threw in some chopped pecans for added crunch. If you don’t like pecans, swap them out for another nut or omit them altogether. The bars will still taste great!
The custard is just as simple – it’s made from eggs, lemons + maple syrup with a touch of coconut flour to bind it all together. I used farm fresh, free range eggs that my dad gets from “a guy” that he works with. These eggs are vibrant + flavorful. It’s what made my lemon bars so richly yellow in color! If you use regular store bought eggs, expect the color to be a bit more like the traditional bars. This custard filling is creamy + dreamy + all sorts of lemony. A bit of stirring is all that’s required before popping the entire mixture into a hot oven. After roughly 20 minutes, you’ll have gorgeous paleo lemon bars! The hardest part is waiting for the bars to cool enough to slice them. They’re worth it, I promise.
At your next family cookout, work party or dinner party, these Paleo Lemon Bars are exactly what you want to serve. They’re easy to make + even easier to eat and enjoy. They’re full of ingredients that you can feel good about serving to your friends + family (and enjoying plenty yourself!). They’re the perfect treat to finish the evening after enjoying this Whole30 Honey-less Mustard Chicken Bake or Paleo Chicken Tenders and Fries.
I can personally attest to the fact that these Paleo Lemon Bars will become your new spring + summertime go-to for all things sweet. Make them + see for yourself! If you do try them, I’d love to see how they turn out. Tag me in your photos on instagram or leave me a comment with your lemony thoughts below.
Paleo Lemon Bars
Ingredients
Crust
- 1 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/2 cup chopped pecans
- 1 pinch salt
- 2 tbsp lemon zest
- 3 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1 egg
Filling
- 3 whole eggs
- 1 egg yolk
- 1/3 cup maple syrup
- 1/2 cup lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp coconut flour
Instructions
- Preheat the oven to 350f or 175c. Line an 8″x8″ baking pan with parchment paper or spray with nonstick cooking spray.
The Crust
- In a medium sized bowl, combine the almond flour, coconut flour, chopped pecans, lemon zest and salt. Mix until combined.
- Add the coconut oil, maple syrup and egg. Mix until throughly combined.
- Press the mixture firmly into the baking dish until it forms a thin layer. Bake for 12-15 minutes.
The Filling
- While the crust is baking, begin to make the filling by combining the eggs, egg yolks, maple syrup, lemon juice, lemon zest, vanilla and coconut flour.
- Mix all of the ingredients WELL. A hand mixer or stand mixer works best. There should be no strands of visible egg white or yolk.
- Pour the mixture over a still warm crust (straight out of the oven is best) and bake for an additional 18-23 minutes or until the centre has just a bit of jiggle left.
- Let the bars come to room temperature before placing in the fridge for at least 3-4 hours to set. Cut and enjoy!
- **If you aren’t Paleo, feel free to dust the tops with powdered sugar! It really adds to the lemon bar feel. If you ARE Paleo, you can achieve a similar consistency by blending coconut sugar on high speed in a high speed blender until it forms a powder.
