I had to play with this recipe for awhile to get it right but now I'm really happy with the results. I love that even though I'm eating a treat it still has tons of protein from all the eggs. You will need a total of 11 eggs for this recipe!
Primal Lemon Bars
Crust ingredients
1 cup almond meal
1 cup coconut flour
1 teaspoon ground nutmeg
1 tablespoon honey
3 eggs
1/3 cup coconut oil
1/3 cup coconut milk
Filling ingredients
8 eggs
juice from 6 lemons
1 teaspoon vanilla extract
1/2 cup honey
1/2 cup unsweetened shredded coconut (optional)
In a bowl mix together all the crust ingredients. When it's completely combined, press into the bottom of a greased 11x7 inch pan.
In another bowl wisk together all the filling ingredients except the dried coconut. Slowly pour this over the crust mixture. Place in oven and bake for 30 minutes at 350 degrees. Sprinkle the shredded coconut over the top while it's still hot. This is optional but it makes it look pretty. Cool completely before serving. Enjoy!
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Monday Mania, Real Food Wednesday, Fight Back Friday , Primal Cave and The Paleo Rodeo
Monday Mania, Real Food Wednesday, Fight Back Friday , Primal Cave and The Paleo Rodeo
Holy mackerel! I can't wait to make these. Lemon bars are one of my favorite treats. They look amazing. You may have just made my day. Thanks for sharing!
ReplyDeleteThese look awesome! Thanks for sharing them.
ReplyDeleteYou are my new best friend!! I can't wait to try these!!! I feel I am most creative with savory and main dishes, you have nailed the "baked" goods category in my mind!! THANK YOU!!!
ReplyDeleteI am curious about coconut flour? Does it taste coconutty? I have been wanting to try it but I am hesitant, since I never liked coconut as a child. But now I wonder if it was something they added to the coconut that made it taste that way.
ReplyDeleteTiffany, Angela and Joanne- Thank you for your kind comments. I hope you enjoy the lemon bars!
ReplyDeleteLisa- I don't think coconut flour has a real strong taste but it does have some coconut flavor. I don't notice it much at all but then I use coconut products all the time so I might be just used to it. In this recipe I think the lemon flavor it much stronger than the coconut.
This looks crazy delicious! Can't wait to try it!
ReplyDeleteThis sounds amazing! Can't wait to give it a shot! BTW, first time to your website and it's really great!
ReplyDeleteI saw this recipe on my blog reader and the first words I thought were: "Holy Moly!" I think you are now one of my favorite people! I can't wait to try this!
ReplyDeleteWow it's amazing! I can't wait to try it but i have a few questions:
ReplyDeletedo you think i'd make a disaster if i use almond milk instead of coconut milk?
and what do you use to whisk the ingredients? A mixer would be great?
Thanks for sharing this recipe :)
Kara -
ReplyDeleteHoney kind of bothers me and causes me to have breakouts, and I am on a very low to no sugar diet, so is it possible to use stevia in place of honey for this recipe?
I made these the other day and they are all gone! They were very delicious and VERY similar to a traditional lemon bar. Next time I make them I will probably decrease the amount of crust by a 1/4 and increase the lemon filling because I thought the lemon filling was the best part!
ReplyDeleteHilary, as for the stevia, I made lemon curd with whole leaf liquid stevia before and it doesn't really turn out very sweet. With as many lemons as you have in this recipe it might end up pretty tart, but try it remembering that stevia becomes less sweet after it has been baked. The rule I use is 1/2 stevia and 1/2 honey (in proportion of course).
Thanks for this yummy recipe
ReplyDeleteI was considering replacing the 'juice of 6 lemons' with key lime juice. Any idea as to an amount of lemon juice (in ounces or Tablespoons?)
Almond milk should work well in place of the coconut milk.
ReplyDeleteI used a hand whisk but I bet a mixer would work just as well or better!
Hilary- Unfortunately I don't know to much about stevia as I don't really use it but I would say give it a try and let me know how it goes!
Carrie- Thanks for your comments and I'm glad you liked them!
I didn't measure the lemon juice and I squeezed them right into the bowl with the eggs so I'm really not sure how much juice it was. Since limes are smaller I would try maybe 8-10 limes? Hope it works out for you.
These look great. I love the combination of almond and coconut flours in the crust.
ReplyDeleteI am new to the Paleo World and cannot wait to try these for my family - the skeptics! Thanks!
ReplyDeleteJust made these for my Starbucks meeting later..... DELICIOUS! My fellow baristas are going to love them :D I'm new to the paleo world as well, so I was very happy to find this recipe!
ReplyDeleteI added 1 tsp of sea star sea salt to the crust and substituted melted butter for the coconut oil. I added 2 tbs of lemon zest to the filling. I omitted the coconut. The crowning achievement was serving it topped with generous portions of freshly whipped cream.
ReplyDeletePS. thanks for the recipe! It was delicious for the whole family!
ReplyDeleteThese tasted pretty good but I had a little trouble. My egg mixture soaked INTO my crust, do you know what I did wrong? I read the recipe over and over and couldnt figure it out. Any suggestions?
ReplyDeleteI've just tried to make this, and the liquid--eggs, coconut milk and coconut oil have made it into a total liquid, despite the 1 cup of almondmeal and the 1 cup of coconut. Any ideas?
ReplyDeletesorry, almond flour and coconut flour
ReplyDeleteSame thing happened to me Janet. Have you figured it out? Would love these to work out as my family and I love lemon bars.
ReplyDeleteMade these last night (omitting the almond flour and using maple syrup throughout since I am out of honey) and they are tasty, but how do you tell if they are done? I have never made any kind of lemon bars before, but these seemed to stay totally liquid seeming until then they were obviously overcooked and spongy, not at all lemon bar like. I want to make them again because I love and have missed lemon bars, but I don't want them to be overcooked again!
ReplyDeleteAlso I think it's like penelope's problem above, the filling fully soaked into the crust. was my crust too dry maybe? or maybe prebake the crust?
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