Monday, June 13, 2011

Paleo Lemon Bars (Gluten-Free)

Paleo lemon bars gluten-free dairy-free

Thank you to George over at Civilized Caveman Cooking for turning me on to these awesome lemon bars, made Paleo style.  I'm now on Week 3 of primal (i.e. grain-free) eating, losing weight, firming up, and feeling great!  It's nice to know that even cavemen and cavewomen can still enjoy some baked goods, once a while.  These lemon bars hit the spot!  My reluctant caveman husband just "Mmm... mmm... mmm"ed his way through a slice.  I'm savoring some myself, while sharing my tweaks to this recipe with you.

Due to shipping delays, I had to make do with ingredients on hand, and made a few substitutions.  I thought the crust was looking a little wet, so I added 1/3 cup of organic coconut flour (essentially, ground up dried coconut).  That worked like a charm! I also started the lemon topping the night before, and let it set in the fridge overnight, and made the crust the next day.  Here's how I made our super-lemony lemon bars:

For the lemon topping:

6 organic eggs
1 cup freshly-squeezed organic lemon juice (about seven lemons)
1/2 cup local honey
1/2 cup coconut oil (measured in solid state)

For the crust:

1 cup raw whole almonds
1 cup raw whole pecans
1/3 cup organic coconut flour
1/2 cup melted coconut oil (or butter, or ghee)
1/4 cup local honey
2 organic eggs

To make the filling:

Slow and steady warming, and continued whisking -- that's the key here for a thick, smooth, silky topping, and not lemon-flavored scrambled eggs.

- Whisk the eggs, honey, and lemon juice in a cold sauce pan
- Turn heat on medium, and continue to whisk 
- As mixture warms, add the coconut oil
- Continue to whisk, allowing mixture to reduce and thicken
- When the mixture starts to bubble, turn the heat down to low, and whisk for two more minutes
- Remove from heat, and allow to cool to room temperature, before transferring to a lidded container, to chill in the refrigerator.  Lemon topping can be made a day in advance.

To make the crust:

To get that nice crumbly texture, pulse the nuts in your food processor, to ensure some chunks and pieces.

- Preheat oven to 400 degrees F (I used 375 degrees F in a convection oven)
- In a small mixing bowl, combine the honey, melted coconut oil, and eggs
- Chop the nuts in a food processor on pulse setting, to achieve a crumbly, mealy texture (not powder)
- Add the chopped nuts and coconut flour to the wet ingredients
- Grease a 9"x9" baking dish with light layer of coconut oil
- Spread an even layer of the nut mixture in the baking dish
- Bake for 12-15 minutes, until nuts are golden brown, and edges are crisp
- Allow crust to cool to room temperature before layering on lemon topping
- Serve chilled
These are seriously delicious!  Our first flourless dessert is a success!  Seriously, you won't even notice those missing whole (and not so whole) grains.  I plan to make a few different versions of this delectable treat; raspberry and lemon, cranberry and lemon, and I can't be a resident of the Florida Keys without making a Key Lime flavor sometime ;)




  1. That one looks really yummy. Please post the raspberry version. It's my favorite fruit.

  2. I LOVE YOUR SITE!! You have some amazing things here. I'll be sharing this on my facebook page, and my CaveMomma page! Love, love love!!

  3. Thank you Faye for sharing this wonderful dessert! I look forward to making with the kids.