Low Carb No Refined Sugar Lemon Bars
One of my favorite things to do is harvest fruit! Currently, Andy and I live in a condo in Colorado but even still we always find a way to harvest local fruit, or at least get it from the family in Arizona! My in-laws have an amazing lemon tree. Every winter they are showered with lemons and we sometimes bring a pile back with us.
The way things turned out this winter, we had MORE lemons than I knew what to do with.
We started by juicing as many as we could so they wouldn’t go bad. And then I remembered I have always wanted to make lemon bars! Since being gluten-free 10 or so years ago, I had to pass up a way to many lemon bars and I honestly don’t remember eating any when I was younger. But, now I had all the lemons to practice making this recipe.
I hope you enjoy it!
Low Carb Lemon Bars (AIP, FULL GAPS, SCD)
Natalie Earle | 4.4.19
Servings: 12-15 bars
Ingredients:
Crust:
- 1/4 c honey
- 2/3 c coconut oil or ghee
- 2 eggs
- 1 1/3 c coconut flour
- 1/2 c tapioca flour
- 1/4 tsp salt
- zest from one lemon
Filling:
- 1 1/2 c lemon juice
- 2/3 c honey
- 6 eggs + 2 egg yolks
- 3 tbsp tapioca flour
- 1 1/2 tsp coconut flour
- zest from 2 lemons
Instructions:
- Mix all crust liquid ingredients and then add dry ingredients to form a dough.
- Press dough into greased 9 x 13 in. baking dish until evenly flat.
- Poke dough with a fork and pre-bake in oven at 350 degrees F for 12 minutes.
- While crust bakes, mix all filling ingredients in a large bowl.
- After crust is finished, take out of oven and reduce heat to 325 degrees F.
- Pour filling on top of crust and place in oven. Bake for 25-30 minutes, or until filling doesn't giggle when moved.
