Tuesday, August 23, 2011

Primal Lemon Bars


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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67 comments:

  1. 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!

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  2. These look awesome! Thanks for sharing them.

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  3. You 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!!!

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  4. I 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.

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  5. Tiffany, Angela and Joanne- Thank you for your kind comments. I hope you enjoy the lemon bars!

    Lisa- 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.

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  6. This looks crazy delicious! Can't wait to try it!

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  7. This sounds amazing! Can't wait to give it a shot! BTW, first time to your website and it's really great!

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  8. I 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!

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  9. Wow it's amazing! I can't wait to try it but i have a few questions:
    do 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 :)

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  10. Kara -

    Honey 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?

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  11. 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!

    Hilary, 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).

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  12. Thanks for this yummy recipe
    I 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?)

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  13. Almond milk should work well in place of the coconut milk.

    I 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.

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  14. These look great. I love the combination of almond and coconut flours in the crust.

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  15. I am new to the Paleo World and cannot wait to try these for my family - the skeptics! Thanks!

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  16. Just 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!

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  17. I 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.

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  18. PS. thanks for the recipe! It was delicious for the whole family!

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  19. These 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?

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  20. I'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?

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    Replies
    1. I just now had the same problem. I was wondering if the 1/3 cup coconut milk is supposed to go into the filling instead of the crust?

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  21. sorry, almond flour and coconut flour

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  22. Same thing happened to me Janet. Have you figured it out? Would love these to work out as my family and I love lemon bars.

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  23. Made 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!

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    Replies
    1. Also 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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  24. These look awesome!
    Question; is almond meal the same as almond flour? Can you use fewer lemons as I have a very sensitive mouth to citrus?

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  25. I made this as the recipe suggested and my filling soaked through as well. It is still tasty, but not what I was hoping for. I reviewed a lot of other lemon bar recipes and I believe you do need to pre-cook the crust for about 15 minutes. I am going to try this again as I love lemon desserts.

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  26. I love your page...Im so new to pintrest im not even sure im doing it right yet lol but im so greatful to see your blog

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  27. Are you allowed to have honey on paleo? Is primal different from paleo? Sorry I am new to this and trying out new recipes! I love lemon bars so if these can be made on paleo I would love to try them!

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  28. I had the same problem as some of the others - filling soaked through leading to a soggy slice, I might try gain by pre-baking base :-)

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  29. Exact same thing happened to me. I think next time I'm going to either WHIP the filling up a bit to stiffen the eggs and see if that works or pre bake the crust, though I don't know that's really gonna help :(

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  30. Holy smoke!!! Sounds absolutely delicious!!

    Will try it asap - almost sure this will be a super duper smashing hit with my kids (not to mention hubby)!!

    Thanks a lot for sharing. :-)

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  31. I tried this recipe out.... and like many others my filling seeped through the crust. I precooked my crust for 10 minutes... I think cooking it too much longer would make it very dry. Any suggestions??

    The flavor is nice, its just not something I could take out of the house!!

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  33. I precooked the crust for 15 minutes at 350 and it did the trick. To prevent the crust from getting soggy, you must cut and remove the squares from the pan (and put on a cooling rack) 30 minutes after you take them out of the oven. The nutmeg really does NOT work in this recipe... just sayin'!

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  62. Good flavor. I used half honey and half Swerve sweetner. My crust was not really soggy but it kept floating to the top! I prebaked the crust.

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