Lemon bars seem to be a nice, light dessert, with their innocent-looking sweet tartness and summery color. However if you spend anytime browsing recipes, you know that they are evil – usually full of sugar and flour (up to 3 cups of sugar in a small pan)! I had written them off, until I came across a recipe from Paleo Newbie for these Lemon Bliss Bars. The ingredients were simple – a nutty crust covered with lemon custard. No processed sugar, and a shockingly low amount of sweetener (1/2 cup honey).
I made a different crust, but followed the lemon topping recipe exactly (well, almost…I had to use a mixture of lemon and lime juice). We LOVE these bars! It may be the addition of lime juice, but they are very reminiscent of key lime pie.
Note: Since this lemon custard is made with whole eggs instead of just yolks, you may notice some strands of cooked egg white in the mixture as it thickens. You can strain these out if you’d like, before spreading the custard on the crust. I chose to leave them in, and have not really noticed them while eating the bars.
- 1 cup almond flour
- 1 cup walnut pieces
- 5 or 6 medjool dates, pitted
- 1/4 cup coconut butter (see note in instructions)
- 1/4 cup coconut oil, melted
- 1 egg
- 1/2 teaspoon coarse sea salt
- 1 cup fresh lemon juice and/or lime juice
- 6 eggs, whisked
- 1/2 cup raw honey
- 1/2 cup melted coconut oil
Preheat oven to 350F.
In a food processor, pulse the walnuts and dates until they resemble coarse meal. Add the remaining ingredients and pulse until just combined, taking care not to turn it into a nut butter. [Note: if you don’t have coconut butter, you can just use 1/2 cup of coconut oil.] Spread the mixture evenly into an 8-inch or 9-inch square baking dish. Bake for 20-25 minutes, or until lightly browned.
In a heavy saucepan, combine the lemon juice, eggs, and honey over medium heat. Slowly stir in the coconut oil. Stir continuously until the mixture thickens – this happens very quickly so watch closely. When thickened, spread evenly over the baked crust.
Refrigerate at least 2 hours or until completely chilled. Cut into squares and be prepared to enjoy! Store in refrigerator.
Got just the thing to go with these heavenly bars! The Jitterbug Vipers with Phoebe’s Dream. This is “viper jazz”, a throw back to the ragtime age, music made to dance to after you’ve had a “stick of tea”. (And if you don’t know what that is, I ain’t gonna tell ya…). Featuring the legendary swing guitarist Slim Richey and sultry vocalist Sarah Sharp, this is wild stuff. With numbers such as “That Was The Sauce Talking” and “Stuff It”, the Vipers are hip, funny and swing like…well, you understand. Or you don’t. Get hip to Jitterbug Vipers!