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You would never know this healthy remake is gluten, grain, dairy, and refined sugar free and only 5 ingredients!
1. Preheat oven to 350ºF and generously rub an 8×8 inch pan with coconut oil. Set aside.
2. In a large bowl, beat together honey, coconut oil and pinch of salt until creamy and well combined. Stir in coconut flour until dough forms.
3. Press dough evenly into prepared pan and bake until just lightly golden brown, about 8–10 minutes (see note below). Once cooked, let cool 30 minutes.
4. Lower temperature of oven to 325F and lower oven rack to second from bottom position.
5. Once crust has cooled, gently whisk together eggs, honey and lemon zest in a large bowl. Do not use an electric mixer here or you will over-beat eggs and topping will crack once baked. Use a hand whisk.
6. In a separate, medium bowl, whisk coconut flour into lemon juice, 1 teaspoon at a time, until well mixed. Make sure you continually whisk as you add flour so it doesn’t clump up.
7. Pour lemon juice mixture into egg mixture, whisking while you pour, until evenly combined.
8. Pour topping over cooled crust and bake until 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 crust completely cool, or it will be soft.
9. Cut bars into squares and devour.
Notes:
1. Do not use lemon juice from a bottle, it tastes completely different than fresh. I tried it. Not good.
2. Make sure you don’t over-bake it. I did once, and it completely makes the lemon layer bake funny. Use your nose, you’ll smell it when it’s done.
3. Store bars in refrigerator until ready to serve.
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