Sharing Insanely Delicious Paleo Lemon Bar Recipe!

One day I brought home lots of organic egg yolks (we only use egg whites in our Love bread and Health bread) and wasn't sure what to make. It was late, I was tired, but I didn't want to waste the egg yolks. I stumbled on this recipe below for Paleo Lemon Bars and LOVED it! So few ingredients. So easy to make. So delicious! I hope you'll like it too.

Paleo Lemon Bars

So few ingredients. So easy to make. So delicious
When we made it we only had egg yolks, but we are assuming that you have entire eggs. Original recipe and photo from Ambitious Kitchen.

Ingredients
For the crust:
1/4 cup melted and cooled coconut oil
¼ cup coconut sugar (or 2-3 tablespoons honey/maple syrup)
1 egg
1 cup almond flour (almond meal is too coarse)
3 tablespoons coconut flour
pinch of salt

For the filling
Zest from 1 lemon
½ cup freshly squeezed lemon juice (from about 2-4 lemons)
½ cup honey/maple syrup
4 large eggs
1 egg yolk

Instructions
1. Preheat Oven and Prepare Pan
Preheat oven to 325 degrees F. Line an 8x8 inch pan with parchment paper.

2. Make and pre-bake the crust
Mix coconut oil, coconut sugar, and egg until smooth. Add in almond flour, coconut flour and salt. Mix again until a dough forms. Press dough evenly into prepared pan. Bake for 10 minutes, then remove from oven and allow to cool a few minutes before adding your filling.

3. Make the filling
Whisk together the lemon zest, lemon juice, honey/maple syrup, eggs, egg yolk and coconut flour. Pour over crust. Bake for 15-20 minutes or until filling is set and no longer jiggles. Cool completely on a wire rack. The original recipe said to refrigerate for at least 4 hours to firm up bars before cutting them, but we couldn't help but to eat them directly!

ENJOY!