I love lemon bars just as much as the next person. But if you know me, you know how I can’t leave a meal without eating dessert. That being said, I have put myself to the test to create alternative desserts to satisfy my craving.
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- 6 whole eggs
- 1/2 cup raw organic honey
- 1/2 cup coconut oil
- 1 cup lemon juice (8 lemons)
- unsweetened shredded coconut
- 1 cup of raw almonds
- 1 cup of raw macadamia nuts
- 1/4 cup raw organic honey
- 1/2 cup of melted coconut oil
- 2 eggs
For the filling, whisk your eggs, honey, and lemon juice together in a small sauce pan. Place on your stove over medium/high heat and add coconut oil. Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble. Once thick, remove from the heat and place in a bowl in your refrigerator to cool.
Then prepare the crust. Preheat your oven to 400 Degrees fahrenheit. Place your almonds and macadamia nuts in a food processor and blend until in small chunks. In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well.
Grease an 8×12 inch baking pan and then spread your nut mixture over the entire pan. Bake for 15-18 minutes or until your crust is done. It should pass the toothpick test. Cool your crust completely before applying your topping.
Once your crust is cool, spread your lemon topping over your crust, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer and keep it refrigerated or frozen until you serve it.