Description
These tropical paleo lemon bars use lime juice and macadamia nuts to give the classic dessert a Caribbean twist. They’re a healthier, gluten and grain free dessert that’s only 7 ingredients!
Ingredients
- FOR THE CRUST:
- 3 Tablespoons Macadamia Nuts, Finely Chopped
- ¼ cups Honey
- ½ cups Coconut Oil, At Room Temperature (it Should Be The Consistency Of Soft Butter)
- 1 pinch Salt
- 1 cup Coconut Flour, Sifted (95g)
- FOR THE TOPPING:
- 3 Eggs
- ½ cups Honey
- 2 teaspoons Lime Zest, Firmly Packed
- ¼ cups Fresh Lemon Juice
- ¼ cups Fresh Lime Juice
- 2 teaspoons Coconut Flour, Sifted
Preparation
Preheat oven to 350ºF and generously rub an 8×8 inch pan with coconut oil. Set aside.
Place the macadamia pieces onto a small baking sheet and place into the oven until golden brown and nutty smelling, just a few minutes. Watch them closely so they don’t burn.
In a large bowl, using an electric hand mixer, beat together honey, coconut oil and pinch of salt until creamy and well combined. Stir in coconut flour until a dough forms.
Press the dough evenly into the prepared pan and the sprinkle evenly with toasted macadamia pieces, gently pressing into the crust. Bake until just lightly golden brown, about 8 minutes (see note below). Once cooked, let cool for 30 minutes.
Lower temperature of oven to 325ºF and lower the oven rack to the second from the bottom position.
Once the crust has cooled, gently whisk together eggs, honey and lime zest in a large bowl. Do not use an electric mixer here or you will over-beat the eggs and the topping with crack once baked. Use a hand whisk.
In a separate, medium bowl, whisk together lemon and lime juice. Then whisk in coconut flour, 1 teaspoon at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn’t clump up.
Pour the lemon/lime juice mixture into the egg mixture, whisking while you pour, until evenly combined. Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 21–23 minutes. Let cool completely at room temperature. Then cover and refrigerate for at least 6 hours, best overnight. You need to let the crust completely cool, or it will be soft.
Using a very sharp knife (or else you might not cut through the crust), cut the bars into squares and devour.
Notes
1. Please weigh your flour after sifting in order to make sure these turn out. Gluten-free baking is tricky, and accurate measurements are key.
2. Do not use lemon juice from a bottle, it tastes completely different than fresh. I tried it. Not good.
3. Make sure you don’t over-bake it. I did once, and it completely makes the lemon layer bake funny, and makes it almost disappear. You want it to be golden brown on the edges and very light brown on the inside.
4. I have had a few readers struggle with this recipe, but I have made in many, many times with great results. Please make sure to follow the directions as written.
5. Store bars in the refrigerator until ready to serve.
6. The first bar is a little difficult to get out, so be gentle! But, once one is out, it’s smooth sailing!
