
Marisa Louise
Tangy Paleo Lemon Bars
Tart, creamy, and oh-so-addicting! These lemon bars will for sure be one of your new
favorites!

I seriously can't brag about these guys enough! The almond extract in the short-
bread cookie crust is just too much for me to handle - lol!
I personally think lemon bars are just the world's most perfect treat (especially these
ones!) but maybe I'm just biased. ;)
So, grab your lemons and a bowl, and prepare to dig into this protein-rich dessert!
Tangy Paleo Lemon Bars
- Yields one 7X11 pan of bars -
CRUST:
1 1/2 cups almond flour
1/4 cup tapioca flour/starch
1/2 tsp salt
1/4 cup coconut oil
1 egg
2 tbsp honey
1 tsp almond extract
FILLING:
Zest from 2 organic lemons
1 cup fresh squeezed lemon juice
1/2 cup honey
5 drops liquid stevia (optional! Just add a little more sweetener though if needed.)
4 large eggs + 1 egg yolk
1 tbsp tapioca flour
1/2 tsp lemon extract
INSTRUCTIONS:
Preheat oven to 350°F, and grease your 7X11 pan with coconut oil.
Mix all crust ingredients together in a bowl until a dough forms.
Press the dough into a greased pan, and pre-bake in oven for 20 minutes.
While the crust is baking, whisk all of the filling ingredients together until smooth, making sure the eggs are fully incorporated - we don’t want scrambled eggs in our lemon bars at the end!
Once the crust is baked, turn the oven temp down to 325°F, and pour the filling into the warm baked crust.
Once the oven temp has adjusted, bake for 18-25 minutes, or until the filling center is set and no longer jiggles.
Cool completely, then refrigerate until cold - this’ll usually take about 4 hours.
Once cooled, slice in to bars and enjoy! Try and not get too addicted!
Store in fridge when done.