Paleo Lemon Bars
Ingredients
The Crust:
- 1 ½ cups Almond Flour
- 5 Tbl Tapioca Flour
- ¼ tsp Real Salt
- 2 Tbl Honey
- 3 ½ Tbl Butter (cold, cut into cubes – or your favorite Paleo fat, such as ghee or coconut oil)
The Topping:
- 4 Eggs
- 3 Egg Yolks
- ½ cup Honey
- ½ Cup Lemon Juice
- ¼ Real Salt
- 4 Tbl Butter (cut into small cubes – or your favorite Paleo fat, such as ghee or coconut butter)
- 3 Tbl Coconut Milk (canned)
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Yields: 16 Small Bars
Directions
- Preheat the oven to 350 degrees. Line a 9×9″ baking pan with parchment paper so that the paper goes all the way up the sides of the pan.
- In the bowl of a food processor, pulse together the almond flour, tapioca starch, and salt. Add the honey and cubes of butter and process until smooth dough forms.
- Press the dough evenly into a 9×9″ baking pan lined with parchment paper.
- Bake the crust for 10 minutes in the preheated oven, or just until it starts to turn golden brown on top.
- While the crust is baking, make the filling. In a large saucepan, whisk together the eggs, honey, lemon juice, and salt until very smooth. Place the pan on medium/high heat and add in the butter cubes. Whisk constantly until the butter melts and the mixture comes to a boil.
- As soon as the mixture boils, remove it from the heat. Whisk in the coconut milk and pour the filling on top of the par-baked crust. Return it to the oven and bake for another 10 minutes, or until the filling is glossy and set.
- Let cool completely. Refrigerate for a few hours and slice into bars with a hot knife. Keep bars refrigerated in an airtight container.
Credit: My Natural Family
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