I picked over two pounds of Meyer lemons last week which could only mean one thing, I needed recipe for lemon bars!
I prefer a more tart, than sweet, filling. I also love a buttery crust. Usually lemon bars are to sweet for me, so if you like them sweeter, use less lemon juice 🙂
I found two recipes to help with my version of paleo lemon bars, one from Against All Grain, and another from Paleo Cupboard.
After reading the comments of Against All Grain’s version, I decided not to use her recipe because the crust was made with coconut flour. I like coconut flour but felt it would end up being to dense for my taste. I did like that her filling used more lemon juice, so I ended up using more than Paleo Cupboard recommended.
My first batch didn’t even last 24 hours, so be prepared to quickly make a second batch!
Makes 9-12 bars Prep time: 30 minutes Cook time: 15 – 20 minutes
Ingredients
Crust
- 1/2 cup almond or sunflower seed flour
- 1/2 cup white rice flour (if you are grain free, use another 1/2 cup of almond or sunflower seed flour)
- 1/2 cup arrowroot flour or 1/4 cup flour tapioca
- 3 TBSP of raw honey
- 4 TBSP of butter or coconut oil, melted (if you like buttery crust use butter!)
- 5 eggs
- 1/2 cup of raw honey
- 3/4 cup lemon juice, about 10-12 small, Meyer lemons
- 1 TBSP tapioca or 2 TBSP arrowroot
Instructions
Preheat oven to 350F.
Make the crust first.
Mix together all flours, honey, and melted butter or coconut oil, in a medium sized bowl. Press into the bottom of a 8×8 glass baking pan with your fingers.
Bake for 15 minutes or until light golden brown. Remove from oven and set aside.
While the crust is cooking, make the filling.
Whisk the eggs in a medium sized bowl. Mix the lemon juice and flour together in a small bowl until fully combined, and then whisk in with the eggs. Whisk in the honey and pour the mixture over the crust.
Place in the oven and bake for 15-20 minutes or until just set. I found 15 minutes was perfect, any longer and the filling cracked! The bars continue to firm as they cool.
Remove from the oven and allow to cool completely, refrigerate until ready to slice and serve.
Honeychick Homestead 
February 10, 2015 at 10:24 am
Ooh, I love Meyer Lemons! Lucky you to have picked so many! My favourite thing to do is make limoncello followed by lemon curd but I am always on the lookout for new lemon recipes to try. Will have to give these lemon bars a go. Thanks!