Lemon Paleo Bars
8 servings
60 minutes
Lemon paleo bars are a refined treat that combines the freshness of citrus with the tenderness of coconut flour. Their roots trace back to traditional European desserts, but adapting them to paleo principles makes them an ideal choice for natural food lovers. The velvety lemon filling enriched with honey creates a harmonious balance of sweetness and tartness, while coconut oil adds a subtle, creamy texture. They are perfect for morning tea or a light dessert after dinner. It is recommended to serve them chilled to fully reveal the refreshing taste of lemon. The simplicity of preparation and rich flavor make them a favorite choice for those who value natural ingredients without compromise. One piece—and you'll feel the sunny warmth of the Mediterranean coast.
1
Preheat the oven to 180 degrees.
2
Line the mold (22 by 33 cm) with parchment paper.
3
Mix the sifted coconut flour with salt.
- Coconut flour: 2 glasss
- Salt: 0.5 teaspoon
4
Thoroughly mix this with half a cup of honey until the resulting dough becomes crumbly.
- Honey: 660 g
5
Add room temperature coconut oil and mix until homogeneous.
- Coconut oil: 1 glass
6
Flatten the dough in the parchment-lined form: the bottom of the pastry is ready for baking.
7
Bake at 180 degrees for 17 minutes or until the dough turns brown. Generally, rely on the smell — you'll know when it's ready.
8
Remove from the oven and let cool while you prepare the filling.
9
For the filling: quickly dissolve honey (one and a half cups) in lemon juice.
- Honey: 660 g
- Lemon juice: 1.5 glass
10
Quickly whisk the mixture with the eggs.
- Chicken egg: 8 pieces
11
Add lemon zest and whip again.
- Lemon zest: 2 tablespoons
12
Pour the filling onto the cooled dough and bake at 180 degrees for 25-30 minutes. You'll know the bars are ready when the lemon mixture stops wobbling and reaches a thick consistency.
13
Cool on the table for 30 minutes. Even better - in the fridge for three hours or overnight.
14
Cut into squares and serve chilled.