Coconut Lemon Bars
Cooking Steps
Preheat oven to 350. In a food processor combine eggs, coconut oil, salt and honey. Mix to combine. Add coconut flour and 1/4 cup of coconut flakes. Again, process until well combined. Transfer to a bowl and stir in remaining coconut flakes. Grease a glass Pyrex baking dish with coconut oil. My dish is 7×11 or 2.2 QT/2 L. Press cookie batter base evenly into dish. Bake for 18 minutes at 350 until the edges are just starting to brown and center is cooked through.
Whisk lemon juice, eggs, salt and honey together in a sauce pan. Slowly add coconut oil while whisking over medium heat. DO NOT TURN YOUR BACK on this. Whisk until it starts to thicken. When it starts to thicken it gets thick FAST. Remove from heat. It should be thick enough to coat the back of a spoon. Strain the filling through a fine mesh to remove any cooked egg bits. Top the crust and refrigerate.
Serves 5
30 minutes
This is a Non-Dairy Recipe
Ingredients
- 2 eggs
- coconut oil 1/4 cup
- honey 1/4 cup (for cookie)
- coconut flour 1/4 cup
- coconut flakes 3/4 cup
- fresh lemon juice 1 cup
- 6 eggs
- honey 1/2 cup (for topping)
- coconut oil 1/2 cup
- sea salt
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18 Responses to “Coconut Lemon Bars”
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My husband is going to love these!
If I am sensitive to egg whites, do you think I can just use the yolk and some water…these look amazing and I want to make them!!! NOW
What is the nutritional value on these?
These look great! But how many eggs do you use for the crust and for the topping? It just says “eggs” for both.
Just kidding. I figured it out!
These were wonderful. A little too good! Thank you for sharing!
These were OUTSTANDING! The only alteration I made was to bump up the coconut flour to 1/2 cup for the cookie base – my batter was literally liquid when I used the instructed 1/4 cup, and I didn’t want to take any chances. Next time I’ll try the 1/4 cup to see if perhaps the cookie will just turn out crispier; with 1/2 cup coconut flour, the result was a dense yet fluffy cookie base.. almost like a very, very delicate pound cake. The curd topping is super delicious; I had a little less honey on hand than the recipe calls for, so my lemon curd was very faintly sweet and quite tart. However, the cookie base really rounds out the flavors. Fresh lemon juice is key here, as with any lemon curd recipe; I definitely advise against using bottled lemon juice.
This is one of the best paleo dessert recipes I’ve made, hands down; my boyfriend said these are the best lemon bars he’s ever had! I think the next step for me is to tweak the cookie base and play around with the textures I can achieve with it – I’d like to find something with more chew, but either way, this recipe is excellent. For a simple garnish, I tossed some coconut flakes with vanilla extract and toasted them at 250F until golden.
These are absolutely AMAZING!!! Thanks so much for sharing! Better than Meyer Lemon Pie! I have the bars in the freezer now, so delish!!!
The crust is amazing, however my topping was very metallic…what did I do wrong!? I want these to be amazing like everyone else said they are! Please advise.
These turned out great. The crust was thin…mine was a bit ‘juicy’ looking too and I used an 8 in square pan.
The only change I made in the lemon curd was I zested an entire lemon and added it to the cooled curd. The flavor is great.
*Mary – most likely it was the lemon’s. They’e not all equal. Some have more flavor than others. Try again and again.
[...] I know where everything comes from and whose hands were on it. Anyway, this recipe was adapted from Fast Paleo, but the directions are kind of terrible. The bar and lemony topping have a lot of the same [...]
These are my absolute FAVORITE treat!! I even enjoy the filling by itself…I keep some in the fridge for when I need a quick treat. Thank you for sharing!
Is the topping 6 eggs or 2?
Very delish! By far my most favorite paleo dessert! The cookie dough did not seem to make enough to spread over my entire 8×8 pan, so I will double the dough part next time. Overall it is a great tasting treat.
I made this with passionfruit juice instead of lemon. Wow!
i was really really really hoping these would turn out like the pic.. I’m thinking that I didn’t cook it long enough.. I cooked the topping like you would me hollandaise, so maybe needed to keep whisking until it got a lot thicker..
also, i added one naval orange to the mix. After a few minutes in the microwave, it became more solid.
wondering… can this be made into a Lemon Meraigne (sp?) pie and if so… HOW?!?!?!?!
Thanks for contributing this recipe!
What is the minimum amount of time I should chill before serving?
I made just the cookie base and put them on a cookie sheet as dollops (also added a bit of vanilla) and it makes an amazing cookie by itself!!