Healthy Paleo Lemon Bars

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Early bird gets the worm, huh!? That must be why these paleo lemon bars turned out so delicious! I’ve been up since early this morning working on recipes, playing in the kitchen, and drafting posts. We’ve been having overcast skies which have proven to be quite fantastic for food photography the past couple days. I decided it was a good day to make these paleo lemon bars, so I could snap some dreamy shots.

Lemon is a favorite of mine, mostly for its versatility. I love that it goes with savory, sweet and tart things. Lemon is like all the things of food. Justin and I always talk about how we want all the things. It’s kind of the mantra of our life together. I don’t mean all the things, like cars, big houses and fancy things. I mean all the things, like our dream jobs (working on that one right now, check!), lots of love, babies, and a cozy place to call home. That’s about it, but it is oh so much when you share it with the right person I’m finding. So, these paleo lemon bars are all the things. They’re sweet, savory and a little tart, too! They’re also pretty and kind of airy and dreamy looking in these photos.

The crust on the bottom is graham cracker like, and the filling is quite lemony, infused with hints of honey. I just want to go back to these photos and soak up the bright and lemon scented air.

Further Food Nutritionist Commentary:

Almond flour is a great substitute for all-purpose flour if you are gluten-free. If you don't mind a coarser grind, you can even make it yourself by blending some almonds on a high powered blender! Just make sure it doesn't turn into almond butter! Lemons can often be forgotten when it comes to nutritional benefits. Just 1 lemon has 51% of your daily vitamin C and can be easier to use than oranges in daily cooking.

By Paige Geimer

Healthy Paleo Lemon Bars

  • Prep Time: 7 minutes
  • Cook Time: 35 minutes
  • Servings: 16

Ingredients

For the crust:
1/4 cup almond flour
1/2 cup plus 2 tablespoons coconut flour
1/4 teaspoon baking soda
Pinch of sea salt
1 egg
1/4 cup honey
2 tablespoons grass-fed butter or ghee (or coconut oil)
1 teaspoon vanilla

For the filling:
3 eggs
1/2 cup honey
1 lemon (zest and juice)
Pinch of sea salt

Instructions

  1. Preheat oven to 350F, and line an 8″X8″ pan with parchment paper. I used a glass pan.
  2. Next, make the crust. Start by placing all of the dry ingredients for the crust in a small mixing bowl. Use a whisk to stir the ingredients until they are combined.
  3. In another small mixing bowl, add all of the wet crust ingredients and whisk them together. It will take a couple minutes to get the honey worked into the other ingredients.
  4. Next, add your dry ingredients to your wet ingredients and continue stirring until a clumpy dough forms.
  5. Plop the dough into your parchment lined square baking dish, and use your hands to spread the dough, making a uniform layer.
  6. Place your dish in the oven and bake for 15 minutes until the crust starts to get golden brown around the edges and on the top.
  7. While the crust is baking, prepare the filling. Place all of the filling ingredients in one of the bowls you used and already emptied. I used the dry ingredient bowl when I made them last time because it meant less dishes.
  8. Whisk together all of the filling ingredients. Again, it will take a little effort to get the honey all the way worked into the rest of the ingredients. Stick with it, you’re almost finished.
  9. When the crust is done, remove from the oven and pour your filling right on top.
  10. Return your dish to the oven and bake for another 20 minutes until the filling is set.
  11. Remove from the oven and let your paleo lemon bars cool. Once cooled, slice into bars and serve.
  12. Store in an airtight container in the fridge for 5-7 days.
Preheat oven to 350F, and line an 8″X8″ pan with parchment paper. I used a glass pan. Next, make the crust. Start by placing all of the dry ingredients for the crust in a small mixing bowl. Use a whisk to stir the ingredients until they are combined. In another small mixing bowl, add all of the wet crust ingredients and whisk them together. It will take a couple minutes to get the honey worked into the other ingredients. Next, add your dry ingredients to your wet ingredients and continue stirring until a clumpy dough forms. Plop the dough into your parchment lined square baking dish, and use your hands to spread the dough, making a uniform layer. Place your dish in the oven and bake for 15 minutes until the crust starts to get golden brown around the edges and on the top. While the crust is baking, prepare the filling. Place all of the filling ingredients in one of the bowls you used and already emptied. I used the dry ingredient bowl when I made them last time because it meant less dishes. Whisk together all of the filling ingredients. Again, it will take a little effort to get the honey all the way worked into the rest of the ingredients. Stick with it, you’re almost finished. When the crust is done, remove from the oven and pour your filling right on top. Return your dish to the oven and bake for another 20 minutes until the filling is set. Remove from the oven and let your paleo lemon bars cool. Once cooled, slice into bars and serve. Store in an airtight container in the fridge for 5-7 days.

Nutrition Information

Per Serving:  Calories: 104; Total Fat: 4 g; Saturated Fat: 2 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 51 mg; Sodium: 63 mg; Potassium: 28 mg; Carbohydrate: 16 g;  Fiber: 2 g; Sugar: 14 g; Protein: 2 g

Nutrition Bonus:

Vitamin C: 2%; Vitamin A: 1%; Iron: 5%; Calcium: 1%

 

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