Paleo Friendly Lemon Bars
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 476.5
- Total Fat: 43.0 g
- Cholesterol: 108.5 mg
- Sodium: 43.1 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 2.4 g
- Protein: 6.9 g
View full nutritional breakdown of Paleo Friendly Lemon Bars calories by ingredient
Introduction
This recipe was originally found at: http://paleonewbie.com/recipe_posts/lemon-bliss-bars/
I found it a little too sour for my taste, so instead of a cup of lemon juice, I modified to a 1/2 cup of lemon juice and a 1/2 cup of orange juice and the recipe is wonderful! This recipe was originally found at: http://paleonewbie.com/recipe_posts/lemon-
bliss-bars/
I found it a little too sour for my taste, so instead of a cup of lemon juice, I modified to a 1/2 cup of lemon juice and a 1/2 cup of orange juice and the recipe is wonderful!
Number of Servings: 12
Ingredients
-
Crust ingredients
1 egg
1 cup crushed pecans
1/2 cup melted coconut oil
1 cup almond flour
3 tbs raw honey
Lemon topping
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
6 eggs
1/2 cup raw honey
1/2 cup melted coconut oil
coconut to sprinkle on top
Tips
You can adjust amount of lemon juice to orange juice ratio to however sour or sweet you want the bars to turn out. Or use another juice flavor entirely.
To keep it Paleo, make sure that it's 100% juice and no sugar has been added, though.
I've also tried the recipe with half pecans and half walnuts and it worked out really well, was really tasty, and was helping increase my omega-3's.
Directions
Crust
1.) In a food processor lightly pulse the pecans.
2.) Whisk 1 egg.
3.) Combine egg, almond flour, pecans, honey and melted coconut oil for the crust.
4.) Spread out mixture in a 9×9 pan and bake crust at 350 degrees F for about 20-25 minutes, or until golden.
Filling
1.) Whisk 6 eggs
2.) Combine fresh lemon juice, eggs and raw honey in a pot over medium heat. Slowly add the coconut oil.
3.)Continue to stir. Watch closely. Once the lemon mixture starts to coat the back of your spoon it will start to turn into a custard. It will thicken quickly.
4.)When thickened, remove from heat and spread over crust.
5.) Place in refrigerator for a couple of hours.
6.) Top with coconut.
7.) Cut into squares and eat up!
8.) Store remaining bars in refrigerator.
Serving Size: 9-12 pieces (depending on how you cut them)
1.) In a food processor lightly pulse the pecans.
2.) Whisk 1 egg.
3.) Combine egg, almond flour, pecans, honey and melted coconut oil for the crust.
4.) Spread out mixture in a 9×9 pan and bake crust at 350 degrees F for about 20-25 minutes, or until golden.
Filling
1.) Whisk 6 eggs
2.) Combine fresh lemon juice, eggs and raw honey in a pot over medium heat. Slowly add the coconut oil.
3.)Continue to stir. Watch closely. Once the lemon mixture starts to coat the back of your spoon it will start to turn into a custard. It will thicken quickly.
4.)When thickened, remove from heat and spread over crust.
5.) Place in refrigerator for a couple of hours.
6.) Top with coconut.
7.) Cut into squares and eat up!
8.) Store remaining bars in refrigerator.
Serving Size: 9-12 pieces (depending on how you cut them)