Coconut Lemon Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 eggs coconut oil 1/4 cup honey 1/4 cup (for cookie) coconut flour 1/4 cup coconut flakes 3/4 cup fresh lemon juice 1 cup 6 eggs honey 1/2 cup (for topping) coconut oil 1/2 cup sea salt
Preheat oven to 350. In a food processor combine eggs, coconut oil, salt and honey. Mix to combine. Add coconut flour and 1/4 cup of coconut flakes. Again, process until well combined. Transfer to a bowl and stir in remaining coconut flakes. Grease a glass Pyrex baking dish with coconut oil. My dish is 7×11 or 2.2 QT/2 L. Press cookie batter base evenly into dish. Bake for 18 minutes at 350 until the edges are just starting to brown and center is cooked through.
Whisk lemon juice, eggs, salt and honey together in a sauce pan. Slowly add coconut oil while whisking over medium heat. DO NOT TURN YOUR BACK on this. Whisk until it starts to thicken. When it starts to thicken it gets thick FAST. Remove from heat. It should be thick enough to coat the back of a spoon. Strain the filling through a fine mesh to remove any cooked egg bits. Top the crust and refrigerate.
Serving Size: 12 bars
Number of Servings: 12
Recipe submitted by SparkPeople user TAWANDA93.
Whisk lemon juice, eggs, salt and honey together in a sauce pan. Slowly add coconut oil while whisking over medium heat. DO NOT TURN YOUR BACK on this. Whisk until it starts to thicken. When it starts to thicken it gets thick FAST. Remove from heat. It should be thick enough to coat the back of a spoon. Strain the filling through a fine mesh to remove any cooked egg bits. Top the crust and refrigerate.
Serving Size: 12 bars
Number of Servings: 12
Recipe submitted by SparkPeople user TAWANDA93.
Nutritional Info Amount Per Serving
- Calories: 258.4
- Total Fat: 18.6 g
- Cholesterol: 123.3 mg
- Sodium: 347.3 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 0.2 g
- Protein: 4.8 g
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