Paleo Lemon Bars

One of the precious ladies in my church Fabulously Fit Small Group made these Lemon Bars for our group. I have made them twice since. They are certainly a choice for one of our Thanksgiving Desserts. You will see in the photo as well the Praline Shortbread Squares. John liked these even better than than the Lemon ones, although the Lemon were well liked too.

Lemon Bars Easy and Quick

Adapted from Elana Amsterdam’s Fabulous Cookbook, The Gluten Almond Flour Cookbook

Preheat to 350 degrees. Use 8 x 8 Pyrex pan with coconut oil lightly greased on bottom adding a light sprinkling of almond flour.

Crust

Dry ingredients combined in a large bowl

1 1/2 Cups Finely Ground Almond Flour

1/2 tsp. Sea Salt

Wet ingredients whisked together and combined with dry

2 TBL. Coconut Oil (Elana used grapeseed oil)

1 TBL Agave Nectar

1 TBL Pure Vanilla Extract

Press the combined wet and dry into the prepared 8 x 8 pan and bake about 15 minutes.

Topping

1/4 C Coconut Oil

1/4 C Agave Nectar

3 Large Eggs

1/2 C Lemon Juice freshly squeezed

Combine above topping ingredients in a blender and mix on high speed. Pour this topping onto the baked crust. Bake 15 to 20 minutes.

Cool 30 minutes. Elana says to refrigerate for 2 hours to set. Ours has been delicious and ready to eat without the 2 hours to set.