Quick and Easy Lemon Bars from Scratch
The first step to making these lemon bars is to prepare your crust to use as a base. The base only requires three simple ingredients commonly used in most paleo baking recipes — almond flour, melted coconut oil, and honey. I love used almond flour in place of refined wheat flour for all of my baking needs. Back when I used to bake with wheat products, I would always experience bloating and stomach cramping. While I’m not allergic to gluten, I think it was definitely causing me to experience inflammation, as gluten is known to do. (1)
Coconut Oil and Honey – Healthy Binders to Your Crust
The coconut oil is an excellent source of dietary saturated fats. While many people still unfortunately think that saturated fats are totally unhealthy, the type of saturated fat that is found in coconut oil is called lauric acid, which has been shown to be beneficial when it comes to lowering overall cholesterol levels in your bloodstream. (2) Meanwhile, the honey helps to further boost the nutritional value of your lemon bar crust by adding in a hefty dose of vitamins, minerals, and antioxidants.
Antioxidant-Rich Lemon Filling
After mixing the above ingredients together, you then press the mixture into the bottom of a pan and baking it for 10 minutes before focusing on making the lemon filling. To make your filling, you’ll need to beat together three large eggs and honey along with your lemon zest and lemon juice. By using freshly squeezed lemon juice and the zest, you are able to retain much of the nutritional value offered by lemons, such as their high vitamin C and potassium content. Lemons are fantastic to eat for your overall health, as they have also been found to help lower blood pressure when combined with daily walking. (3) The final touch for the filling is then to add in some sifted arrowroot flour and then pouring it over top of your baked crust. Afterwards, throw it back in the oven for another 25 to 30 minutes or until the filling sets properly.
Once your lemon bars come out of the oven and you try them out, I’m positive that you’re going to be absolutely floored by how tasty they are. Using all natural ingredients with no additives really makes such a huge difference when making paleo baked goods. As a final finishing touch, I like to lightly dust my lemon bars with coconut flour for added flavor and garnishing as well.
P.S. – If you’re as big of a lemon dessert fan as I am, then I’ve got a few other great paleo lemon recipes that you should check out listed here for you:
Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.
- For the base
- 1 ¾ cup almond flour
- 4 tbsp melted coconut oil
- 2 tbsp honey
- For the filling
- 3 large eggs
- 1 cup honey
- 2 tbsp finely grated lemon zest
- pinch of salt
- 1/3 cup freshly squeezed lemon juice
- 4 tbsp arrowroot flour
- For dusting (optional)
- coconut flour
- Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper. Set aside.
- To make the base, place all the ingredients in a bowl and mix to combine.
- Press the mixture into the bottom of the pan.
- Bake in preheated oven for 10 minutes.
- To make the filling, beat together the eggs, honey, lemon juice and lemon zest.
- Add the sifted arrowroot flour and mix to combine.
- Pour the filling over baked crust.
- Return in the oven and bake for 25 to 30 minutes or until filling is set.
- Cool completely.
- Sprinkle with coconut flour, cut into bars and serve.
|Vitamin A||15 µg|
|Vitamin C||3.1 mg|
|Folic Acid (B9)||6.1 µg|