Paleo Lemon Bars- grain free, gluten free, refined sugar free
Paleo Lemon Bars are a grain free, gluten free, refined sugar free tangy treat, making them an ideal choice for anyone looking to satisfy their sweet tooth in a healthier way. The shortbread crust is tender and flavorful, while the luscious lemon filling incorporates fresh lemon juice and honey or maple syrup for natural sweetness. The result is a zesty, refreshing dessert that's sure to brighten up any occasion. Plus, these bars are packed with healthy fats and antioxidants, making them a guilt-free indulgence for those following a Paleo lifestyle, or just choosing to eat real food. I have included swaps to easily make these bars sugar free as well if you are following a keto diet. These lemon bars are the perfect combination of fat, fiber and protein for a level glucose response, making them the perfect sweet treat for anyone with pre-diabetes, diabetes, or simply watching their blood sugar.
Equipment
- food processor
- parchment paper
- 8 x 8 pan
- saucepan
- sieve
Ingredients
Cookie Crust
- 1 ½ cup almond flour, blanched and finely ground works best
- ¾ cup arrowroot powder to keep these lower carb, use vegan vanilla protein powder in place of arrowroot
- ¾ tsp sea salt
- ¾ tsp vanilla
- ¼ cup maple syrup, monk fruit syrup, or allulose syrup (if keeping these sugar free)
- 3 tbsp coconut oil, melted
Lemon Curd
- 2 large eggs
- 2 large egg yolks
- ⅓ cup raw honey, maple syrup or monk fruit syrup. Or use ½ cup granulated allulose in place of honey or syrup and it is just as delicious and works beautifully!
- 1 tsp gelatin
- ½ cup fresh lemon juice Meyer lemons are the best (about 3 lemons)
- pinch sea salt
- 6 tbsp coconut oil or ghee or 3 tablespoon of each
- zest of 3 lemons
- powdered monk fruit sweetener optional for sprinkling on top of finished lemon bars
Instructions
Make the Cookie Crust
- Preheat the oven to 350°F
- Add almond flour, arrowroot and salt to the bowl of a food processor and pulse until fully combined. Next add vanilla, maple syrup and melted coconut oil. Pulse until well combined. The dough will be crumbly in texture. It is possible to make this dough in a mixing bowl too, I just love the speed of using my food processor.
- Gather up the dough and press into the bottom of an 8 x 8 pan using your fingers. Bake for 20-25 minutes until the crust is a pale golden brown. Set aside to cool and when cool to the touch, place the pan in the refrigerator to cool while you make the lemon curd.
Make the Lemon Curd
- In a small saucepan, (away from heat) whisk together eggs, egg yolks, sweetener, gelatin, lemon juice, and sea salt. Add coconut oil or ghee, and turn the heat on low. Stirring constantly, cook on low until the coconut oil or ghee is completely melted and incorporated. Turn heat to medium. Continue stirring as the mixture thickens, about 5-7 minutes. Tiny bubbles will begin to surface when the mixture is done.
- Immediately remove from heat and strain through a sieve.
- Stir the lemon zest into the curd and set aside. The curd will continue to thicken as it sets.
Assemble the Lemon Bars
- When the cookie crust is cool to the touch, pour the lemon curd over the cookie crust and put the pan back into the refrigerator to set up. When completely cool and the lemon curd has “set” and is not too wobbly, (about one hour) cut the lemon bars into 16 squares. Optional: sprinkle with powdered monk fruit sugar and enjoy!
Notes
