Happy belated Mother’s Day!
Before I start talking Paleo Lemon Bars, I must talk Momma Garcia.
Every Mother has her own method. Sure when you’re the Mother of 3 teenage girls, the madness can make you wonder if you had the method all wrong. I don’t know how my Mother pulled through that stage, but she did it with a smile on her face and a determination that all could be healed with a big family dinner.
Her experience was that after the aliens bring your babies back from their high school abduction, you’ll realize that all the patience, love, and hope you poured into that (sometimes unresponsive) soul has paid off.
She now has three degreed daughters ready to take on the world. My youngest sister, Samantha, graduated from Texas A&M University this past weekend with honors. She heads to Seattle this fall for a (full ride) graduate school. Momma’s proud.
Our family couldn’t be any stronger and we have her to thank. All those who’ve met Katy Garcia know immediately how fiercely she loves and protects her family.
A few of Katy’s wisdom nuggets:
- Trust your gut.
- Marriage can wait.
- Recycle.
- College is non-negotiable.
- Love all, but only trust a few.
- If you’re hot, take your pants off. (AC was a luxury in her childhood)
- Never show up empty-handed.
- Leave a place cleaner than you found it.
- Never cook with a wine you wouldn’t drink.
She is my best friend, confidant, mentor, and boozy pedicure partner in crime. I can’t imagine where I’d be without her insistence on strength through compassion without ever sacrificing moral character. I am blessed.
To all you Mothers with your own unrelenting love, may God continue to bless you with both immediate and delayed gratification that the lives you’ve touched are better beyond measure.
Okay, now onto dessert. I was challenged to make a Paleo Lemon Bar by my CrossFit Coach, Emily. I happily accepted and timed it so that my lemon bar-loving Mamma could enjoy some on her special day.
These bars are SPOT ON. I challenge you to a blind taste test between these and a non-paleo cousin …you won’t be able to tell the difference. In fact, I bet you like mine better.
The paleo shortbread crust is perfectly crunchy and the lemony custard filling is perfectly sweet and tart. I am in love.
Note that this recipe is easily halved. I made a large batch in a 9×13” glass dish because (honestly) I don’t own a smaller one.
Enjoy & if you forgot yesterday, call your Mom.
Love,
Cassandra
Next, ogle this picture so you know what you’ll soon enjoy. I recommend you put oranges and champagne on your shopping list too. Mimosas make for a good lemon bar brunch pairing. Just saying.
Preheat oven to 350 F. Spoon 2 cups of sifted coconut flour into a large bowl. Add ½ tsp kosher salt and thoroughly stir together with a fork or whisk. Find your favorite honey and measure out ½ cup. Pour it into the flour. Using a fork, stir the honey into the flour until it’s evenly distributed and crumbly.
Measure out 16 Tbl (or one cup) of room-temperature coconut oil. Add them to the flour mixture. Using your fork or a pastry blender, mix the coconut oil into the flour until it’s even and forms a dough-like texture. Line a 9×13 glass baking dish with parchment paper. Evenly pat the coconut flour dough into the bottom of the dish.
Bake at 350 for ~17 minutes or until it begins to brown. (Note: follow your nose here … you will be able to smell the crust when it’s done.)
Now it’s lemon time! Zest 3-4 lemons, or until you have 2 Tbl zest. Juice about 12 lemons, or until you have 1.5 cups lemon juice. (Note: please use fresh juice here! The bottled stuff is not the same.) Pour the lemon juice into a large bowl. Add 1.5 cups honey. Whisk it together until the honey is completely dissolved. Working quickly, add 8 whole eggs. Whisk together until totally dissolved. (Note: feel free to use a hand mixer here.) Whisk in the lemon zest.
Pour the filling into the (now cooled) crust.
Bake at 350 for 25 – 30 minutes. (Note: you will know it’s done when it doesn’t jiggle when you shake it.)
Let it cool on the counter for 30 minutes than the refrigerator for 3 hours or over night. Don’t fret if it starts to crack as it cools. No big deal.
Pull the parchment paper from the baking dish (don’t you love baking with parchment paper? It makes life so much easier), cut into squares and enjoy chilled.
I cut these into 3” squares for the photos but cut each of THOSE 3” squares into 4 smaller squares for easier snacking.
Enjoy!
Paleo Lemon Bars
Ingredients
Crust
- 2 cups Sifted Coconut Flour
- 1/2 teaspoon Kosher Salt
- 1/2 cup Honey
- 16 tablespoons Room Temperature Virgin Coconut Oil {= 1 cup}
Filling
- 1 1/2 cup Fresh Lemon Juice
- 1 1/2 cup Honey
- 2 tablespoons Lemon Zest
- 8 Eggs
Instructions
Crust:
- Preheat oven to 350 F.
- Line a 9×13 inch baking dish with parchment paper.
- Whisk the coconut flour with salt.
- Thoroughly stir in the honey until it’s evenly mixed and crumbly.
- Add the room-temperature coconut oil and stir until it’s evenly combined.
- Pat the dough down into the bottom of the baking dish for an even thickness.
- Bake at 350 for approximately 17 minutes or until it starts to brown.
- {Note: follow your nose. You will be able to smell the crust when it’s close to finished.}
- Remove from the oven and let cool on the counter while you prepare the filling.
FILLING:
- Dissolve the honey into the lemon juice.
- Working quickly, whisk in the eggs.
- Whisk in the lemon zest.
- Pour the filling into the now cooled crust.
- Bake at 350 for 25 – 30 minutes or until it’s stiffened.
- {Note: you will know it’s finished when it stops jiggling if you shake the dish.}
- Let it cool on the counter for 30 minutes than the refrigerator for 3 hours or over night.
- Cut into squares and serve chilled.
- Enjoy!
Nutrition
Hi, I was wondering if this crust can be used for any other bars recipe. I have a recipe for a pecan pie bars where crust is made with regular flour. I was looking to substitute the crust for a gluten free version. Please let me know if this crust will work. Thank you.