Lemon Cream Bars (paleo, grain free, refined sugar free)
Serves: 12-`16 bars
  • 1½ cups Almond Flour
  • 5 tablespoons Tapioca Flour
  • ¼ tsp Salt
  • 1½ tablespoons Honey
  • 3½ tablespoons Grass-fed Butter, cold, cut into cubes
  • 4 Eggs
  • 3 Egg Yolks
  • ½ cup Honey
  • ½ Cup fresh Lemon Juice
  • ¼ Salt
  • 4 tablespoons Grass-fed Butter, cut into small cubes
  • 3 tablespoons Coconut Cream
  1. Preheat the oven to 350 degrees.
  2. Line an 8x8" baking pan with parchment paper so that the paper goes all the way up the sides of the pan.
  3. In the bowl of a food processor, pulse together the almond flour, tapioca starch, and salt. Add the honey and cubes of butter and process until smooth dough forms.
  4. Press the dough evenly into the prepared baking pan.
  5. Bake the crust for 10 minutes in the preheated oven, or just until it starts to turn golden brown on top.
  6. While the crust is baking, make the filling. In a large saucepan, whisk together the eggs, honey, lemon juice, and salt until well combined. Place the pan on medium/high heat and add in the butter cubes. Whisk constantly until the butter melts and the mixture comes to a boil.
  7. As soon as the mixture boils, remove it from the heat. Continue to whisk constantly once the mixture is off the heat to help it cool down a bit and avoid curdling. Whisk in the coconut cream and pour the filling on top of the partially baked crust. Return it to the oven and bake for another 10 minutes, or until the filling is glossy and set.
  8. Let cool completely. Refrigerate for a few hours and slice into bars with a hot knife. Keep bars refrigerated in an airtight container.
  9. Will keep for 2-3 days.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2018/07/15/lemon-cream-bars-paleo-grain-free-refined-sugar-free/