Coconut Lemon Bars

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Coconut Lemon Bars calories by ingredient


a great paleo recipe a great paleo recipe
Number of Servings: 12


    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


I got this recipe here: and cannot wait to try it!

From the board suggestions:
Use only fresh squeezed lemon juice (not bottled).
Maybe add lemon zest.
Maybe bump up the coconut flour up by 1/2 cup.
Less honey for more tartness.


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 711 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.

TAGS:  Desserts |