Lemon squares are one of those desserts that always made my teeth hurt they were so sweet. Conventional lemon squares recipes typically call for anywhere from 2–3 cups of cane or confectioner’s sugar. This variation certainly won’t make your teeth hurt, and they don’t have nearly as much sugar, but as there is a bit of honey in this (and sugar is sugar after all), it’s definitely a treat. Make this once a year for that summertime party you have to go to. It’s nice to have a gluten-free dessert to share with all one that won’t mess you up for days like Cousin Betty’s peanut butter gluten-bomb brownies.
- 1 cup (150 g) Steve’s Original Paleo Krunch
- ¾ cup (120 g) raw almonds
- 1 tablespoon honey
- 3 teaspoons lemon zest
- 2 large eggs
- ¼ cup (60 ml) coconut oil, melted
- ¼ cup (60 ml) butter, melted
- 6 egg yolks
- ¼ cup (60 ml) honey
- 1 lemon zest
- 6 tablespoons coconut oil or clarified butter
- ½ cup (120 ml) lemon juice
For the Crust
- Preheat oven to 375°F (190°C) and grease a 9 inch x 9 inch (23 cm x 23 cm) baking pan.
- Combine the Paleo Krunch and almonds in a food processor and blend until a coarse meal is formed. Add in the honey, lemon zest, and eggs and pulse in processor until thoroughly mixed.
- Empty contents of processor into the baking pan, pressing down to form a crust on the bottom of the pan, and bake for 15 minutes or until golden brown. For the Lemon Custard
- Combine the egg yolks, honey and lemon zest in a sauce pan. Whisk until combined.
- Add in coconut oil or butter and turn on stove to medium.
- Add in lemon juice and continue whisking until mixture starts to thicken.
- Remove from heat and strain mixture through fine sieve.
- Refrigerate until cooled completely. To Make Lemon Bars
- Once crust and lemon custard have cooled completely (I suggest waiting until the next day), preheat oven to 350°F (175°C).
- Spread lemon custard over crust, and place in oven.
- Bake for 10–15 minutes or until custard looks almost translucent.
- Allow bars to cool completely, then cut into squares.