These lemon bars have a nutty, shortbread-like crust that is not crumbly at all! The topping is a creamy, super tangy lemon curd that has a little bit of coconut milk added to it to make it extra luscious. My 4 year old is a bit of a sugar fanatic(it's a problem) and he was obsessed with these bars! He begged me for them constantly though he didn't realize that there is only about 1/2 tablespoon of honey in each bar. I felt pretty good about giving him these bars as a much healthier alternative. My husband and I could not get enough of these, either.
FOR THE CRUST:
- 1 1/2 cups Almond Flour
- 5 Tbl Tapioca Flour
- 1/4 tsp Real Salt
- 2 Tbl Honey
- 3 1/2 Tbl Butter (cold, cut into cubes - or your favorite Paleo fat, such as ghee or coconut oil)
FOR THE TOPPING:
- Preheat the oven to 350 degrees. Line a 9x9" baking pan with parchment paper so that the paper goes all the way up the sides of the pan.
- In the bowl of a food processor, pulse together the almond flour, tapioca starch, and salt. Add the honey and cubes of butter and process until smooth dough forms.
- Press the dough evenly into a 9x9" baking pan lined with parchment paper.
- Bake the crust for 10 minutes in the preheated oven, or just until it starts to turn golden brown on top.
- While the crust is baking, make the filling. In a large saucepan, whisk together the eggs, honey, lemon juice, and salt until very smooth. Place the pan on medium/high heat and add in the butter cubes. Whisk constantly until the butter melts and the mixture comes to a boil.
- As soon as the mixture boils, remove it from the heat. Whisk in the coconut milk and pour the filling on top of the par-baked crust. Return it to the oven and bake for another 10 minutes, or until the filling is glossy and set.
- Let cool completely. Refrigerate for a few hours and slice into bars with a hot knife. Keep bars refrigerated in an airtight container.
Keywords: Nutty, Tangy, Creamy, Healthy