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 eggs1 cup freshly-squeezed organic lemon juice (about seven lemons)1/2 cup local honey1/2 cup coconut oil (measured in solid state)For the crust:1 cup raw whole almonds1 cup raw whole pecans1/3 cup organic coconut flour1/2 cup melted coconut oil (or butter, or ghee)1/4 cup local honey2 organic eggsTo 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 ;)