Classic Homemade Lemon Bars – (For Hungry Runners)

I woke up with a burning desire to bake this morning and I’ve wanted to make this recipe for so long! Not only was it so delicious, it made my whole day even happier! Hehe.

This recipe is gluten free, dairy free, and refined sugar free. It’s paleo! It took me about an hourish to make. This is a super easy recipe!

Ingredients:

For the Crust…

• 1 Tablespoon of Fresh Squeezed Lemon Juice
• 2 Tablespoons of Honey*
• 1 1/2 cups of Almond Flour
• 1/4 cup of Coconut Oil*

For the Filling…

• 2 Tablespoons of Lemon Zest
• 1/4 cup of Fresh Squeezed Lemon Juice
• 1/4 cup of Coconut Oil*
• 3/4 cup of Honey*
• 2 Large Eggs*
• Dash of Salt

For a topping:

• Maple Sugar
• Berries
• Extra lemon Zest

***Notes: If you don’t use coconut oil it won’t bind correctly. I used a little bit of maple syrup as an alternative for honey, but it turned out with more of a tart coffee taste, so I highly recommend using honey! Make sure the eggs are room temperature.

Steps:

1. Set the oven to 350F. Grease a tart pan (or multiple mini ones) with coconut oil.
2. In a small bowl mix together the almond flour, honey, coconut oil, and lemon juice. You can mix with a spoon or spatula.
3. Once mixed press your dough evenly into your tart pan. Using a fork, prick holes into the dough before baking it.
4. Bake your dough in the oven for 12 minutes.
5. Let your crust cool completely before adding the filling.
6. Mix all the ingredients, except for the coconut oil in a saucepan. Once all the ingredients are mixed together add the coconut oil to the mixture and turn on the stove over low heat.
7. Stir the mixture continuously while it is over low heat. Once the coconut oil has melted you can turn the stove up to medium heat. (It’s okay if it boils a little bit.)
8. Continue to stir for 10-15 minutes.
9. Remove the the heat and strain the filling into a bowl. Don’t miss this step otherwise you will have chunks of cooked egg or lemon zest.
10. Let the filling cool for a few minutes before you pour it into the crust.
11. Once the filling is cool pour into the crust and place in the fridge or freezer for an hour (or until the filling does move around in the tart pan).
12. Top with nothing or with something creative! Enjoy!

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I hope you enjoy making this. I can’t wait to make this again, but for the moment I have some in my freezer I have to get to first! Ciao for now!