Paleo Lemon Bars

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)

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)

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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.

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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